Green Salsa Chicken (slow cooker)
Chicken thighs, boneless, skinless
(large, thinly sliced)
Taco seasoning mix, McCormick
(or to taste)
Green chili salsa, medium
(I used Herdez Salsa Verde)
1. Place the green salsa, taco seasoning and salt in the slow cooker (crock pot). Then, layer the thinly sliced onions on top.
2. Remove any visible fat from the chicken thighs and place them in a single layer over the onions. Cook on low 8-9 hours, or on high 5-6 hours.
3. When chicken is done, remove it from the slow cooker. Place it in a bowl and shred it with two forks. Add enough of the salsa mixture from the slow cooker to make it very moist, but not soupy.
4. Serve hot over rice or Cilantro Lime Rice.
**RECIPE AND PHOTO BY RENEE’S GOURMETS**
All rights reserved.
*Note: Slicing the onions thinly helps them cook at the same rate as the chicken.
Calories from fat
Calories from saturated fat