Summer has me like… ughh when it comes to dinner. We are gone all day and by the time we get home the last thing I feel like doing is cooking a hot meal in the kitchen! I like to make double batches of crock-pot chicken and pork to keep us afloat on those nights everyone walks in the door starving and we need a meal in less than 20! Yes we could hit the drive thru and sometimes we do. But to be honest we all prefer a home cooked meal! Take out is overrated in my opinion. I never feel good after eating out and to me it’s just not worth the stomachache anymore! I’m constantly creating new recipes to make my fridge a fast food option! The key to success is to make fast food available to you at home. Pre-cooked protein is always a winner! That way when you’re hangry you grab the good stuff and not the bad! This one wins all the things!
Easy Crock-Pot Salsa Verde Chicken
Omit corn and corn tortilllas if Whole 30 and double check salsa verde ingredients if using other brands.
Ingredients
- 4 boneless skinless chicken breasts
- I jar/container 12-16oz clean salsa verde. (We love Trader Joe's and Whole Foods roasted salsa verde 365 brand)
- 1/4 cup organic chicken stock
- 2 cloves garlic crushed
- 1 tsp garlic powder
- dash of cinnamon
- salt and pepper to taste
- juice of two limes
- 1/2 cup chopped cilantro
- 1/2 package Trader Joes pre-roasted corn omit if Whole 30
- grape tomatoes
- guacamole
Instructions
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Place chicken stock in crock pot and add chicken.
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Sprinkle with garlic powder, cinnamon, salt and pepper.
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Add crushed garlic and spread on top of chicken breasts.
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Add salsa verde.
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Cook on low 4-6 hours or high 3-4 (see below for Instant Pot instruction) or until chicken shreds easily with fork. Each crock pot seems to cook differently so be sure to test chicken half way in.
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Once chicken is ready, shred with a fork.
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Add lime juice and cilantro. Adjust seasonings if needed.
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Serve in lettuce boats or with fresh corn tortillas. Top with roasted corn, grape tomatoes and guacamole. Enjoy!
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**If using your Instant Pot, omit chicken stock and cook for 25 minutes on the poultry setting.