Monday, October 17, 2011

Crockpot Salsa Verde Chicken Recipe (Pollo Con Salsa Verde)

I haven't been posting much lately since we've been doing some minor renovations on Casa De Elle Beau. We were recently having the kitchen painted and we pulled down the crock pot from the top of the cupboards to clear the way. Mr. T said, "You should make something in this."
He's right, I thought, I should. The crock pot is a wonderful invention and a lazy cook's dream. And I've been pretty lazy lately, what with all of our work around the house and traveling for work. It's the perfect solution when you are short on kitchen time. Toss the ingredients in and in 4-5 hours you have a delicious meal. Perfect!

I was trying to come up with a recipe that that didn't involve a can of soup. I've made a few recipes in the crockpot, like Chicken Cacciatore, with excellent results but I really wanted to try something new. I decided on Salsa Verde Chicken. It was surprisingly easy and super tasty. I served it with white rice, black beans and a salad with queso fresco crumbled on top. We also had a bit of my "lazy" guacamole which consists of diced avocado, cilantro, fresh lime juice, Tabasco and salt. Delicious! You could also use this as a filling for Salsa Verde enchiladas, soft or hard tacos or quesadillas.

Crockpot Salsa Verde Chicken Recipe (Pollo Con Salsa Verde)
About 1 lb. boneless skinless chicken thighs
2 cloves minced garlic
1-2 teaspoons chipotle sauce
1 teaspoon Goya light seasoning salt
big pinch of cumin
*I marinated the chicken in the fridge overnight and it turned out great. If you don't plan to marinate the chicken overnight, I would add a bit of fresh lime juice since it will help meld the flavors more quickly.

1 onion, diced
3 cloves of minced garlic
1 16 oz. jar salsa verde
1 4 oz. can of green chiles
1/2 cube chicken bouillon
1-3 tsp. of chipotle sauce
Squeeze of lime
3 tablespoons chopped fresh cilantro

Add 2 gloves garlic, chipotle sauce, salt and cumin to chicken and marinate in the fridge from a couple of hours to overnight.

Sautee onion and remaining garlic over medium heat until translucent. Add onions and garlic to crockpot. Add chicken thighs. Pour jar of salsa verde over the chicken. Add bouillon. Cook on high for about 4 hours or until chicken start to fall apart. Remove chicken and let it cool slightly. Once cooled down enough to touch, pull the chicken apart with your hands. It's a good idea to use plastic gloves. Add shredded chicken back to crock pot and reduce to low. Add cilantro. Keep crock pot on low until you are ready to serve.

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