The Easiest Green Chile Chicken

This recipe is so simple, it's almost ridiculous to share here. But it's absolutely perfect for meal planning, and you can use the leftovers in any of the meal planning posts I've shared.

You'll need:
  • 1 lb boneless skinless chicken breasts (about 2 pieces)
  • 16 oz Herdez green salsa (salsa verde)

May I recommend a 1.5 quart slow cooker? It's $14! You'll use it. It's great for dips. And for this.

If you're doubling or tripling the recipe, for leftovers perhaps, then maybe use a regular size one.

Put the chicken in the slow cooker.

Dump the salsa in.

Cook on high for 4 hours - past the point where the chicken is cooked, to where it shreds very easily.

Use a slotted spoon to remove the chicken from the slow cooker, along with some of the chunks of green chiles, since the chicken will produce a lot of extra liquid during cooking that you don't need to keep.

Serve immediately over rice, or use the leftovers for tacos, enchiladas, or grilled cheese!

Mix it up:
  • Transform this into green chicken chili by waiting until it's easy to shred, then add about 4 oz of cream cheese. Cover and cook another half hour until the cream cheese is melted, then stir together. Serve with rice and garnish with cilantro.