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 Chicken thighs; boned,
           - skinned
  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 bn 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, jalapeno, garlic powder, onion powder, and cumin in a 6 to
  8 qt 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.

  Recipe by Sarah DiGregorio

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

  Uncle Dirty Dave's Archives

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