I have been making this crock pot recipe for over a year at this point, and it never gets old. There are periods of time that I make this weekly and keep the ingredients on hand at all times!
The cookbook that the base recipe originates from is Practically Paleo. I make it a little different. One, it’s not in a dutch oven. I’m sure that’s delicious, but the crockpot is wonderful and so easy! I opt for the chicken breasts instead of the choice between breasts or thighs. Chicken broth does well vs the bone broth and the garlic is preminced in a jar instead of smashed cloves. I use regular olive oil instead of extra virgin as I don’t keep extra virgin on hand due to it’s lower heat point without losing nutrients! It has to be easier than the recipe, though this isn’t a complex one. This is hacking the working mom after all.
The recipe in the book lists serving it with crispy plantain chips. They are good! However, my favorite way to serve it is with russet potatoes sliced in long pieces and baked at 400 degrees after being tossed in olive oil, salt and pepper for about 25 minutes (flip halfway through).
slow-cooked salsa verde chicken
- 3 pounds chicken breasts
- 1 large onion sliced
- 1 tbs preminced garlic in a jar
- 1 jar (24 oz) salsa verde
- 1/3 c chicken broth
- 1/4 c tomato paste
- 2 tbs olive oil
- 1 tbs paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp salt
- 2 tsp black pepper
- 2 bay leaves (don’t skip them)
Throw it all in the crock pot! Seriously…. that’s it 🙂 And cook on low for 5-8 hours. Once done, shred it in the sauce and enjoy! Top with avocado, cilantro, and tomatoes if desired.
Serve on top of russet potatoes, quinoa, cauliflower rice, or your choice of grain/starch!