Salsa Verde Chicken


  • ~2lbs of chicken (though you can use pretty much any amount)
  • 16oz jar of Salsa Verde


  1. Put chicken and Salsa Verde in a Crock-Pot, insuring the chicken is mostly covered.

  2. Cook on high for 3-4 hours. (Feel free to turn to low after a while)

  3. Shred the chicken.

  4. (You can add some spices to the chicken or cook it more or less. Doesn't really make much of a difference.)

This is great to stick in the freezer for a quick dinner (on tortillas or with rice and beans).