Serve with optional Greek yogurt, light sour cream, grated cheddar cheese, avocado and thinly sliced red onion. Right before serving, stir in scallion and cilantro. Place the lid back on the slow cooker and let it continue cooking until your time is complete. Give the contents a really thorough stir, allowing the chicken to sop up all of the yummy liquid and ensuring everything is well mixed. My husband and I are on a trip for our 10th wedding. Slice the cream cheese into 4 equal pieces and place 2 pieces on. Divide the rice and water mixture evenly among the 2 foil packets. Dredge each chicken breast evenly in the seasonings (both sides). To give yourself more room on the plate, you can add each shredded breast back into the slow cooker as you complete it. Ill tell you a secret: Im writing to you from sunny Mexico right now. In a bowl, toss together all of the seasonings: cumin, garlic powder, salt, pepper, chili powder, and paprika. Pour the salsa verde on top of chicken and cream cheese. Spread the softened cream cheese over the chicken and season with salt, pepper and more spices. To shred the chicken: Using 2 forks, shred all of the chicken breasts and return it to the pot. 2) Arrange chicken breasts drained from the marinade in a baking dish.
Let the beans simmer in the sauce while you shred the chicken.
Cover the slow cooker and cook on high setting for 4 hours or low setting for 8 hours.ģ0 minutes before it’s finished, remove the chicken to a plate and set aside. Crock Pot Salsa Verde Chicken is chicken breasts baked in tomatillo salsa verde sauce, mixed with tomatoes and onions. Place chicken breasts on top and submerge so they are fully coated. Give it a stir.Īdd the cumin, oregano, garlic powder, black pepper, and stir again so everything is well combined. Salsa Verde Chicken Tacos: Pile Salsa Verde Chicken into soft tortillas or hard taco shells along with cheese, lettuce, salsa, guacamole and sour cream. Combine squash, onion, bell pepper, jalapeño, salsa and broth in the bowl of your slow cooker.