Slow Cooker Salsa Verde Chicken

Slow Cooker Salsa Verde Chicken

Slow Cooker Salsa Verde Chicken

 

 

 

Slow Cooker Salsa Verde Chicken

 

Slow Cooker Salsa Verde Chicken

 

Serves: 6

Ingredients

• 2 boneless skinless chicken breasts, thawed


• 2 (15 oz.) cans black beans, drained and rinsed


• 2 cups low-sodium chicken broth


• 1 large bell pepper, chopped into 1/2-inch pieces


• 1/2 yellow onion, diced


• 1 clove garlic, minced


• 1 jalapeno, minced


• 1 (16 oz.) jar salsa verde


• 1 1/2 teaspoons chili powder


• 1 teaspoon ground cumin


• 1 teaspoon kosher salt


• 1/4 teaspoon freshly cracked black pepper


• Juice of 1 lime


• For serving (optional):


• Cooked brown or white rice


• Warm tortillas


• For topping (optional):


• Chopped tomatoes


• Sliced avocado


• Chopped scallions


• Chopped cilantro


• Shredded Mexican cheese


• Light sour cream or plain yogurt

Instructions

1. Combine all ingredients (besides serving and topping ingredients) in a slow cooker. Stir to combine. Cook on high for 3-4 hours or low for 6-8 hours.


2. Once chicken is fully cooked, remove from slow cooker and shred with two forks. Place shredded chicken back into the slow cooker with sauce, stir and cook on low for 15 more minutes.


3. Serve heaping spoonfuls over cooked rice or warm tortillas.


4. Top with desired toppings (see ideas above).

 

3.2.1251

 

Slow Cooker Salsa Verde Chicken