Saturday, September 3, 2011
I don’t know about you, but it’s been busy around here this week. Clara’s school started back up, we’ve had golf lessons, gymnastics, cycling group and on and on.
So really, this is just a shortcut version of Pollo en Chile Verde because I needed something quick and flavorful to save me from feeding my family fast food these super packed few days.
We ended up eating (inhaling) this soupy dish by itself with whole-wheat tortillas the first night, the next day for breakfast with black beans and scrambled eggs, and the following day stuffed into quesadillas.
So even though the 2 1/2 pounds of chicken needed for this recipe was expensive, I feel like I more than got my money’s worth in leftovers.
Slow Cooker Green Salsa Chicken
Serve with tortillas, rice and beans if desired.
2 1/2 pounds boneless skinless chicken breasts, cubed
16-ounce jar thick and chunky mild green salsa
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1. Stir the ingredients together in a slow cooker. Set on high for 5 to 7 hours. Stir occasionally if you’re around.
2. To thicken sauce, during the last hour or two of cooking time, carefully remove the lid as not drop the water from it back into the sauce. Shake lid into the sink and wipe it dry. Replace lid and repeat periodically until sauce is thickened to taste.
Amount Per Serving:
Calories 177.9 Total Fat 2.1 g Saturated Fat 0.5 g Polyunsaturated Fat 0.5 g Monounsaturated Fat 0.5 g Cholesterol 82.2 mg Sodium 519.8 mg Potassium 515.6 mg Total Carbohydrate 4.6 g Dietary Fiber 1.1 g Sugars 0.0 g Protein 33.7 g
Recipe and photograph by Laura Flowers.