Salsa Verde Chicken

To make this a freezer meal, place all ingredients into a resealable gallon-sized freezer bag. Lay bag flat in the freezer. When ready to use, remove bag from the freezer and place in the fridge and let it thaw for 24 hours. Spray slow cooker with non-stick cooking spray. Dump the contents of the bag into the slow cooker and cook on low for 5-6 hours or high for 3 hours (if you use frozen chicken breasts, add an hour onto the cooking time). Instant Pot-20 min if thaw and 25 min if frozen. 5 min Natural Release then Quick release Shred the chicken using two forks and mix with remaining liquid in the slow cooker.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Spray slow cooker with non-stick cooking spray. Place chicken breasts inside slow cooker.

Step 2

Dump the rest of the ingredients into the slow cooker and cook on low for 5-6 hours or high for 3 hours (if you use frozen chicken breasts, add an hour onto the cooking time). 25 min in Instant Pot. 5 min Natural release then quick release.

Step 3

When done cooking, shred the chicken using two forks and mix with remaining liquid in the slow cooker.

Step 4

Serve as filling for tacos, burritos, salad, nachos - anything goes!

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