Slow Cooker Salsa Verde Chicken Food

SLOW COOKER SALSA VERDE CHICKEN

Steps:

• Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don't add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)
• Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.

CROCKPOT PORK SALSA VERDE

Steps:

• In a 3-1/2 or 4 quart slow cooker place onion and pork. Top with tomato, salsa, chicken broth, garlic, cumin and black pepper.
• Cover and cook on LOW 6 to 6-1/2 hours or on HIGH 3 hours. Serve with brown rice and top each serving with cilantro.

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.

SHREDDED SALSA VERDE CHICKEN IN THE SLOW COOKER

Steps:

• Pour about 1/3 of the salsa on the bottom of a slow cooker and place chicken on top. Season with salt and pepper, then add onions and garlic. Pour the remaining salsa evenly over the chicken. Cook on Low for 8 hours.
• Remove chicken and shred with 2 forks. Return shredded chicken to the slow cooker; mix it in with the juices and cook on High for 1 more hour.

SLOW COOKER SALSA VERDE CHICKEN CHILI

Steps:

• Place chicken at the bottom of a slow cooker and sprinkle chili seasoning over top. Add 1 can of white beans, chicken broth, salsa verde, corn, onion, celery, jalapenos, green chiles, and garlic. Cook on High until chicken is no longer pink in the center and the juices run clear, about 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from the slow cooker, shred meat with 2 forks, and return to the pot.
• Puree remaining can of white beans in a blender or electric chopper; add to the chili. Stir and cook on High for 30 more minutes. Top with cilantro and serve.