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Salsa Verde Slow-Cooker Chicken

Cooking homemade meals consistently for your hungry, and busy family, can seem impossible sometimes between your work schedule, house work, taking Jimmy to soccer, Timmy to piano lessons, and Sarah to tennis, etc. Slow-cookers can really save the day (and your wallet) by putting a hot, delicious meal on the table your whole family is sure to love. 

This recipe is a salsa verde chicken that can be made into tacos, put on a taco salad, poured over a bed of Spanish rice, or simply eaten by itself; it’s THAT good. 


-Slow-cooker liners (for easy clean up)
-1 can of mild green chilies
- Salsa verde (green salsa) 
-3 chicken breasts
-Fresh ground sea salt and pepper
-Ground cumin 


1. Place your slow cooker liner in your slow cooker (if you don’t have these, get some! They are $2 at the store in the Ziploc section; essentially it is a giant bag that lines your slow-cooker so that when you are done, you simply remove the bag and your slow-cooker is still sparkly and clean!)
2. Take your raw chicken breasts and slice them in half “hot-dog” style so the breasts are thinner, like cutlets. 
3. Dry rub the chicken breasts with the fresh ground sea salt and pepper and cumin. 
4. Place the chicken breasts inside the slow-cooker. 
5. Pour the can of green chilies over the chicken breasts. 
6. Pour enough salsa verde into the slow-cooker to completely cover the chicken breasts (approx. 2 cups). 
7. Cook for 6 hours. 
8. 15 minutes before you are to sit down and eat, remove the chicken breasts and shred them with two forks. 
9. Replace chicken back into the crock pot for 15 minutes. 
10. Serve with tortillas, avocado, diced red onions and cilantro for some classic tacos or over a bed of Spanish rice. (This dish is GREAT for leftovers for the office the next day too; throw the chicken on a spinach salad or simply heat up the chicken and enjoy!)
There really is no going wrong with this dish, get creative and enjoy the simplicity and healthy nature of this delicious, café-rio-esque chicken!

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