SALSA VERDE CHICKEN – CROCK POT STYLE
1-1 1/2 pounds boneless, skinless chicken thighs, tenders or breasts
1 LARGE shallot, halved and sliced
2-3 cloves garlic, minced
1 LARGE can diced green chiles, heat of choice, DRAINED
1 can ORIGINAL Rotel tomatoes DRAINED
1 can green chile verde sauce
FRESH ground sea salt and black pepper
1 tablespoon Kinders or Pampered Chef taco seasoning
TOPPINGS
sliced avocado
sliced limes
sour cream
shredded cheese
- Pour Green Chile Verde sauce and the Rotel tomatoes into bottom of slow cooker.
- Season chicken pieces with taco seasoning, FRESH ground sea salt and black pepper.
- Arrange chicken pieces on top of tomatoes in a single layer if possible.
- Sprinkle shallot and garlic on top of chicken pieces.
- Pour chopped green chiles on top.
- Cook for 6 hours on low or 3 hours on high.
- Shred chicken into sauce, stirring to blend and coat the chicken pieces well.
- Serve with warm tortillas and toppings of choice.
NOTES:
- Depending on which cut of meat you’re using cooking time may vary.
- For a gluten free version serve in large lettuce leaves.