Slow Cooker Salsa Verde Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3.5lb Roasting chicken SKIN REMOVED1 can of corn rinsed and drained. (Frozen would be great and less sodium)Salsa Verde sauce:1lbs tomatillos husks removed1 jalepeno pepper6 cloves garlic4 green onionspinch salt1 bunch of cilantro
In a blender or food processor put tomatillos, cilantro, green onions, jalepeno, garlic and pinch of salt. Puree.
Remove skin from chicken, place in crock pot, pour tomatillo mixture over chicken. Open can of corn drain and rinse and dump over chicken.
Turn slow cooker on low and cook 8 hours
Remove chicken from slowcooker and shred. Put chicken back in sauce and heat through or you can put in a pan and cook down the sauce. We ate it with spanish rice and tortillas and hot sauce.
Number of Servings: 6
Recipe submitted by SparkPeople user GRANOLAMOM79.
Remove skin from chicken, place in crock pot, pour tomatillo mixture over chicken. Open can of corn drain and rinse and dump over chicken.
Turn slow cooker on low and cook 8 hours
Remove chicken from slowcooker and shred. Put chicken back in sauce and heat through or you can put in a pan and cook down the sauce. We ate it with spanish rice and tortillas and hot sauce.
Number of Servings: 6
Recipe submitted by SparkPeople user GRANOLAMOM79.
Nutritional Info Amount Per Serving
- Calories: 338.3
- Total Fat: 7.9 g
- Cholesterol: 161.1 mg
- Sodium: 290.9 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 2.7 g
- Protein: 52.6 g
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