Crock Pot Pollo Con Salsa Verde Food

SALSA VERDE CHICKEN {PERFECT FOR TACOS}

Steps:

• Lay chicken into slow cooker (4 - 7 quart). Sprinkle lightly with salt and pepper (you can add more later), cumin, and garlic.
• Pour in salsa verde and sprinkle in canned green chilis and Anaheim chilis. Cover and cook on low heat 4 - 5 hours or high heat 2 1/2 - 3 hours or until chicken is tender and cooked through.
• Remove chicken from slow cooker (leave salsa mixture). Let rest on cutting board 5 minutes then shred.
• Return to slow cooker (I ladled out 1 cup of the salsa mixture first but that's optional), toss and let rest on warm heat 10 minutes or up to 30 minutes if time allows. Toss in cilantro.
• Add 1/2 cup salsa to Instant Pot, add chicken and sprinkle lightly with salt and pepper (you can add more later), and cumin, and garlic. Then pour in remaining salsa, canned green chilis and Anaheim chilies over chicken to cover.
• Close lid, turn vent to "sealing" and set Instant Pot to "poultry" or "manual" setting then set to 13 minutes.
• Once cycle is complete use quick release method according to manufactures instructions.
• Remove chicken and let cool several minutes on cutting board then shred into pieces and (optionally ladle out 1 cup juice from the pot) return chicken to juices in instant pot, let rest on warm setting 10 minutes if time allows.
• Sprinkle in cilantro, and toss chicken to coat.
• Heat tortillas a skillet (as many as can fit in a single layer) in a little olive oil (or brush tortillas with oil then heat) over medium-high heat until golden brown spots appear then flip and cook opposite side. Transfer to paper towels to drain.
• Lift chicken pieces with tongs from slow cooker or Instant Pot and allow excess liquid to run off, then place in tortillas in a row in the center then top with toppings (lettuce, cheese, avocado etc).
• Serve immediately after assembling with lime wedges for spritzing if desired.

CREAMY CROCK-POT SALSA VERDE CHICKEN

Steps:

• Whisk together the salsa, cream cheese, and sour cream in a medium bowl until combined
• Season to taste with salt and pepper
• Season your chicken breasts on both sides with salt and pepper and place into your crock-pot
• Pour the salsa verde sauce on top and cook on low for 5 hours
• At this point, it may appear that your sauce has separated, but once you shred your chicken and stir, it all comes together
• Using 2 forks, shred your chicken while it is still in the crock-pot. Stir the shredded chicken together with the sauce until everything is evenly combined
• Optional garnishes: extra sour cream, cilantro

ARROZ CON POLLO WITH SALSA VERDE

Steps:

• Preheat oven to 350 degrees F.
• Rinse the chicken pieces and pat dry. In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne. Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.
• In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil. Fry the chorizo over medium heat until it is crispy and renders its fat. Remove the chorizo with a slotted spoon and drain on paper towels. Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside. Make a sofrito by sauteing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved. Stir in the rice so the grains are well coated with the sofrito.
• Add the tomatoes and broth, season with salt and pepper. Return the chorizo and chicken to the pan. Bring the mixture to a boil and let simmer for 5 minutes. Cover and transfer pot to oven. Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid. Scatter the olives on top of the chicken and rice before serving.
• To prepare the Salsa Verde: In a mortar and pestle or food processor, mash together all ingredients to form a loose paste. Garnish Arroz Con Pollo with Salsa Verde before serving.

HOMEMADE CROCK POT SALSA

Steps:

• Place all ingredients in a 4-6 quart slow cooker except lime, salt and cilantro.
• Cover and cook on high for 3-4 hours until veggies are tender..
• In batches, blend cooked ingredients until salsa reaches desired consistent.
• Stir in lime juice, cilantro and salt to taste. Then serve with chips.

CROCK-POT ARROZ CON POLLO

Steps:

• Cook rice. Season chicken with salt, pepper and paprika. Brown chicken in skillet. Put chicken in crock-pot.
• In small bowl, combine remaining ingredients except the peas, pour over chicken.
• Cover and cook on low 7-9 hours (High, 3-4 hours). Add peas one hour before serving. Serve over rice.

CROCK POT POLLO CON SALSA VERDE

Steps:

• Place chicken breasts evenly over the bottom of the crock pot and cover completely with salsa verde.
• Cook on high for 3 hours or on low for 4-5 hours. Approximately 30 minutes before serving, sprinkle cheese evenly over chicken. Remove individual chicken breasts from Crock Pot, sprinkle with cilantro and serve!

ARROZ CON POLLO WITH SALSA VERDE

Steps:

• Preheat oven to 350° F.
• Rinse the chicken pieces and pat dry.
• In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne.
• Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.
• In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil.
• Fry the chorizo over medium heat until it is crispy and renders its fat.
• Remove the chorizo with a slotted spoon and drain on paper towels.
• Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside.
• Make a sofrito by sautéing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved.
• Stir in the rice so the grains are well coated with the sofrito.
• Add the tomatoes and broth, season with salt and pepper.
• Return the chorizo and chicken to the pan.
• Bring the mixture to a boil and let simmer for 5 minutes.
• Cover and transfer pot to oven.
• Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid.
• Scatter the olives on top of the chicken and rice before serving.
• ---To prepare the Salsa Verde---.
• In a mortar and pestle or food processor, mash together all ingredients to form a loose paste.
• Garnish Arroz Con Pollo with Salsa Verde before serving.

GREEN CHICKEN POZOLE (POZOLE VERDE)

Steps:

• Add all of the ingredients except the garnish to your slow cooker.
• Cook on low for 8 hours.
• Shred the chicken with 2 forks before serving.
• Garnish with toppings of choice, squeezing a little lime juice into each bowl.

ARROZ CON POLLO VERDE

Steps:

• In a blender, combine cilantro and 6 tablespoons of water, and purée until smooth. Set aside.
• In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add half the chicken, season with salt and pepper, and cook, turning halfway, until browned, 4 to 5 minutes. Transfer chicken to a plate, and repeat with remaining chicken.
• Add remaining 1 tablespoon oil and the onion to the empty pot, and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic and cumin until fragrant, about 30 seconds. Add rice and hominy, season with salt and pepper, and stir until well combined, 30 seconds. Add broth, aji amarillo paste, bell pepper and reserved cilantro purée, scraping the bottom of the pot to remove any browned bits.
• Nestle the chicken with any accumulated juices into the pot, and bring to a boil over high. Cover, reduce heat to low and cook until rice is tender and all of the liquid is absorbed, about 20 minutes.
• Sprinkle with peas, then cover and steam for 3 minutes. Turn off heat, and fluff rice with a fork. Divide arroz con pollo in bowls and serve with salsa criolla or hot sauce.