Crockpot Pollo Verde
(chicken cooked in green salsa – served with a mango and avocado salsa, quinoa, and zucchini)
This dish is a simple recipe that won’t heat up your chicken during the summer. (Adding a fresh salsa on top increases the summer freshness.)
This basic recipe can be used in tacos, enchiladas, salads, or other Mexican flavored dishes.
2 split chicken breasts (skin removed)
1 onion, sliced
1 jar salsa verde
2 cups cooked quinoa
1 zucchini, chopped and cooked
Mango, avocado salsa
In your crockpot, layer onions, split chicken breasts, salsa of your choice.
Allow to cook on high for 2-4 hours or low for 4-8, until chicken is cooked through.
Remove chicken from the crockpot. Remove the bones, shred the chicken, and place chicken back into crockpot (and warm salsa mixture.)
Allow salsa to mix well with chicken and warm through (about 30 minutes.)
Serve in a variety of dishes. (Here I served it over quinoa, topped with fresh salsa!)