[ recipe ] :: salsa verde chicken

This is one of the easiest slow cooker meals I know, and one of The Hubs' favorite dinners. It's also super duper cheap to make, since I usually have all of the ingredients on hand. I tried to take more pictures once the recipe was finished but we may have eaten it all before I got a chance. Oops...

We really couldn't resist eating it. It's a light, healthy meal but full of flavor from the salsa and spices. It's perfect plain, or as tacos, enchiladas, or over a salad. I'm partial to topping rice bowls with leftover Salsa Verde Chicken at home, filled with black beans, shredded lettuce, olives, a bit of cheese, and more salsa.

This recipe made three meals for two very hungry adults - one big dinner and two smaller lunches each. The Hubs is so excited to get to eat this for three days!

I'm working on a new picture - promise! The Hubs says this
does not accurately represent what it looks like.

Ingredients

3 lbs boneless, skinless chicken breasts
1 16-ounce jar of Salsa Verde (I like Aldi's Benita brand)
1 tbs minced garlic, about 3 cloves
1 tbs dried oregano
2 tsp cumin
1 tsp ground black pepper
1 tsp salt

Directions

Trim all visible fat from chicken breasts, and slice them into 3-4" chunks. Place chicken breasts in a slow cooker and cover with the salsa verde. Add other ingredients and stir to mix before covering tightly. Cook on LOW for 4 hours, or HIGH for 2 hours.

After cooking, shred the chicken breasts with two forks and stir to mix with the salsa mixture. Makes 8 6-ounce servings.

Serve as tacos, tostadas, or even over a bed of brown rice. Tonight, we topped our shredded Salsa Verde Chicken with sharp cheddar cheese and homemade pickled onions and had a watermelon salad on the side.

Get your chicken ($1.99/lb) and salsa verde ($1.69) on sale, and you're lookin' at about $1.30 per serving of this yummy chicken!

- Maggie White