MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow Cooker Salsa Verde Chicken
Categories: Poultry, Chilies, Vegetables, Herbs, Citrus
Yield: 4 Servings

1 1/2 lb Boned, skinned chicken
- thighs
1 1/2 c Jarred salsa verde
4 oz Can chopped green chilies
8 cl Garlic; fine chopped
1 Jalapeno; stemmed, seeded,
- diced
1 ts Garlic powder
1 ts Onion powder
1 ts Ground cumin
3 Scallions (green & white);
- thin sliced
1 sm Bunch cilantro; leaves and
- tender stems fine chopped
Salt
Fresh lime juice

Wse any combination of rice, tortillas, pepitas, queso
fresco, diced avocado and crushed tortilla chips, for
serving

Combine the chicken thighs, salsa verde, green chiles,
chopped garlic, jalapeño, garlic powder, onion powder
and cumin in a 6 to 8 quart slow cooker. Stir to evenly
combine. (Don’t add salt now; jarred salsas are often
high in sodium.) Cook on low until the chicken is tender
and the flavors are blended, 5 to 6 hours. (If you will
be away for 8 hours or more, set the cook time for 4
hours on low and set the slow cooker auto-switch to warm
for the remaining time.)

Use two forks to coarsely shred the chicken. With the
heat on low, add the scallions and cilantro, and stir to
combine. Season to taste with salt and lime juice. Serve
with rice or in tortillas, if desired, with
accompaniments.

By: Sarah DiGregorio

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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