Slow Cooker Salsa Verde Chicken

This spicy, saucy chicken takes almost no time to prep in the morning and only 5 minutes to finish before eating. This meal can be enjoyed as a simple, satisfying, low-carb stew, but it can be adapted to make tacos, taco bowls, enchilada filling, tamale filling or even soup if desired.

Adjust the the level of heat to your taste by selecting mild or hot jarred salsas. If you want even more spice, substitute a hotter pepper for the jalapeño or use hot canned green chiles instead of mild ones.

---

Slow Cooker Salsa Verde Chicken

Adapted from NYT cooking by Sarah DiGregorio
Serves: 4 servings
Time: 5 to 6 hours

INGREDIENTS

1 1⁄2 pounds boneless, skinless chicken thighs
1 1⁄2 cups jarred salsa verde
1 (4-ounce) can chopped mild green chiles
8 garlic cloves, finely chopped
1-2 jalapeño, stemmed, seeded and diced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
3 scallions (green and white parts), thinly sliced
1 small bunch cilantro, leaves and tender stems finely chopped (about 1 heaping cup)
Kosher salt, to taste
Fresh lime juice, to taste
Any combination of rice, cauliflower rice, tortillas, pepitas, cashew cream, diced avocado and crushed tortilla chips for garnish.

DIRECTIONS:

1. Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. Don’t add salt; jarred salsas are often high in sodium. Cook on low until the chicken is tender and the flavors are blended, 4 to 5 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)

2. Use two forks to coarsely shred the chicken. Just before serving add the scallions and cilantro; stir to combine. Season to taste with salt and lime juice. Serve with desired accompaniments.

Adaptation:

Salsa Verde Soup

• 1/2 batch Salsa Verde chicken

• 1 quart chicken stock or more for desired consistency

• 1 can black beans, drained and rinsed

• 1 cup frozen sweet corn

• Avocado, green onions, cilantro and/or tortilla chips to garnish

Salsa Verde Bowl

• Salsa Verde Chicken

• Romaine lettuce, chopped

• Guacamole

• Rice or cauliflower rice

• Diced tomatoes

• Salsa and hot sauce

• Cilantro

*Make this dish Whole30 compliant by avoiding rice, beans, corn and tortilla chips. Read labels to ensure your salsa and hot sauce do not contain added sweetener.