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Slow Cooker Salsa Verde Chicken

Slow Cooker Salsa Verde Chicken
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Prep Time: 10 min Serves: 4
Cooking Time: 7 min Yield: 1 1/2 quarts
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2-star rating based on 1 review

For this recipe, you'll be using tomatillos, which are tart, tomato-like vegetables that are often used Central and South American cooking. They're high in niacin, which supports your metabolism and tissue function.

Ingredients

Directions

1. Add onions, tomatillos, and chicken to the slow cooker. Season evenly with ground cumin, salt, and pepper. Add 1 cup of water.
2. Turn your cooker to a medium heat setting and set for 8 hours.
3. The tomatillos should all have burst open (or be easily burst with the back of a spoon or fork) and the chicken should fall apart in your hands or quickly shred between your fingers. You shouldn’t even need a fork.
4. If there’s too much liquid (if it resembles a clear-ish soup), remove the chicken, set your slow cooker to a high setting and reduce until thickens. Return the shredded chicken to the tomatillos and stir until well-combined.
5. Steam tortillas in a tortilla warmer (or between a damp towel or paper towels) in the microwave for half a minute and serve.

PC: Arthur Bovino

Course

Reviews

  • Great idea, and easy to convert to a low-carb by removing tortilla. But not enough spice or "kick" to it. Still, the preparation is so easy, that I'll adapt the spices and make it again. Literally 0 prep. Also, I'm surprised that the sodium is so high-must be mostly in the tortilla.

    Apr 27, 2017 at 5:15 PM

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