Fast and easy crockpot salsa verde chicken
Fall is in the air and schedules are a little busier so we thought sharing this simple weeknight dinner recipe would be perfect this week. You prep in the morning and it is ready to eat when you get home. Plus, you can change up the way you serve it so it never gets boring!
2 pounds Plympton Poultry chicken (use your favorite cut!)
16 ounces salsa verde (make your own or grab some from the farmer’s market)
1 can chili beans
1 can white or black beans (if you want to use dried bean presoak overnight)
2-3 handfuls of cool weather greens (spinach, kale, etc)
Thaw chicken in refrigerator overnight if frozen.
Place chicken in a crockpot and top with remaining ingredients.
Cook on low for 8 hours.
Pull chicken out of crockpot and shred, return meat to crockpot and set aside bones and skin (can be used to make stock later).
Spoon into a bowl and top with cilantro, avocado and a dollop of plain greek yogurt and enjoy as a bowl of chili
Grab some corn tortillas and use as filling for enchiladas, topping with some of the cooked salsa and shredded cheese, then bake until golden and bubbly.
Pile a plate high with tortilla chips and turn it into nachos with shredded cheese, jalapeno slices, avocado and sour cream
Use as taco filling and heat up some refried beans as a side dish