Wednesday, March 12, 2014

Crock Pot Salsa Verde Chicken

This was the easiest recipe to put together. The chicken was moist and tender. Leftovers are also great on a salad.

Crock Pot Salsa Verde Chicken

4 boneless, skinless chicken breasts
1 (16oz) jar salsa verde (We like to use Herdez )
1 1/2 c. Monterey jack cheese, shredded (or to taste)
1/3 - 1/2 c. chopped cilantro (optional)

Spray Crock Pot with cooking spray. Place chicken breasts evenly over the bottom of the crock pot and cover evenly with salsa verde.

Cook on high for 2-3 hours or on low for 4-5 hours or until cooked through. About 30 minutes to an hour before serving, sprinkle cheese evenly over chicken. Remove individual chicken breasts from Crock Pot, sprinkle with cilantro (optional) and serve

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