Name: Slow Cooker Chicken in Salsa Verde
Yield: 6 servings
Ingredients: 1 lb Chicken Breast (boneless and skinless); 1 lb Chicken Thighs (boneless and skinless); 1/2 lb Tomatillos (husked and quartered); 2 Poblano Peppers (seeded and chopped); 1 Jalapeño Pepper (seeded and chopped); 1 Onion (sliced); 1/3 cup Cilantro (chopped); 1 tbsp Coconut Aminos; 2 tsp Cumin; Salt (to taste); Pepper (to taste)

Slow Cooker Chicken in Salsa Verde

(Image via The Real Food Dietitians)

Servings

6servings

Servings

6servings

Ingredients

1lb

Chicken Breastboneless and skinless
1lb

Chicken Thighsboneless and skinless
1/2lb

Tomatilloshusked and quartered
2

Poblano Peppersseeded and chopped
1

Jalapeño Pepperseeded and chopped
1

Onionsliced
1/3cup

Cilantrochopped
1tbsp

Coconut Aminos
2tsp

Cumin
Saltto taste
Pepperto taste

Instructions

Place the chicken in slow cooker and top with the remaining ingredients.
Cook for four hours or until chicken shreds easily with a fork.
Serve hot; this reheats well in the microwave for leftovers.