Easy Dinners (Print Version)
# Ingredients:
01 -
2 cups salsa verde.
02 -
1 onion, diced.
03 -
5 cloves garlic, minced.
04 -
6 chicken breasts.
05 -
Black pepper, to taste.
06 -
Salt, to taste.
07 -
14.5 oz canned tomatoes.
08 -
½ tablespoon ground cumin.
09 -
½ tablespoon chili powder.
10 -
Chopped parsley, for garnish.
11 -
Sliced jalapeno, for garnish.
# Instructions:
01 -
Spray the crock pot with non-stick cooking spray to prevent sticking.
02 -
Season the chicken breasts with salt and black pepper, then place them in the crock pot.
03 -
Sprinkle the diced onions and minced garlic evenly over the chicken.
04 -
Pour the canned tomatoes and salsa verde over the chicken, then stir in the cumin and chili powder to combine the flavors.
05 -
Cover the crock pot with the lid and cook on High for 3.5 to 4 hours or on Low for 5 to 6 hours, until the chicken is tender and cooked through.
06 -
Remove the lid and transfer the chicken to a cutting board. Shred the chicken using two forks.
07 -
Return the shredded chicken to the crock pot, stirring it into the sauce. Taste and adjust seasoning if necessary.
08 -
Garnish with chopped parsley and sliced jalapeno before serving. Enjoy in tacos, rice bowls, or salads.
# Notes:
01 -
For a spicier dish, add extra jalapeno slices or a dash of hot sauce to the crock pot before cooking.
02 -
This recipe is versatile and can be used as a filling for tacos, burritos, or as a topping for rice bowls.