RECIPES
Slow Cooker Salsa Verde Chicken
by Livestrong_Recipes | Oct 17, 2018
Photo Credit: Arthur Bovino
- PREP
- 10 m
- COOK
- 07 m
- TOTAL
- 17 m
For this recipe, you'll be using tomatillos, which are tart, tomato-like vegetables that are often used Central and South American cooking. They're high in niacin, which supports your metabolism and tissue function.
INGREDIENTS
SERVES 4
- 1/2 medium White Onion
- 2 cups Tomatillos
- 2 and raw boneless, skinless chicken breast
- 1 1/2 tsp ground cumin
- 1/4 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
- 4 Flour Tortillas
DIRECTIONS
1
Add onions, tomatillos, and chicken to the slow cooker. Season evenly with ground cumin, salt, and pepper. Add 1 cup of water.
2
Turn your cooker to a medium heat setting and set for 8 hours.
3
The tomatillos should all have burst open (or be easily burst with the back of a spoon or fork) and the chicken should fall apart in your hands or quickly shred between your fingers. You shouldn’t even need a fork.
4
If there’s too much liquid (if it resembles a clear-ish soup), remove the chicken, set your slow cooker to a high setting and reduce until thickens. Return the shredded chicken to the tomatillos and stir until well-combined.
5
Steam tortillas in a tortilla warmer (or between a damp towel or paper towels) in the microwave for half a minute and serve.
