I love slow cooker recipes because they are super easy. This Chicken Salsa Verde recipe I made this week from The Daily Mail fits the bill perfectly.
In fact, all I had to do before I left for work was slice up some onions and then throw everything in the Instant Pot, mix it up, set it and I was done!
By afternoon, I had a delicious chicken dish that I put on a corn tortilla, threw some toppings on and ate for dinner.
I was just a bit apprehensive when I shopped for the ingredients, because the recipe calls for jarred roasted salsa verde, which is a green sauce you'll find in the aisle with the salsas & tacos, etc.
Well, the only jarred roasted salsa verde I found was labeled at a medium spice level, rather than mild. That always concerns me, because I am a HUGE wimp when it comes to spicy food... I can't handle much. In fact, I can handle a little... just a little. But medium was the only roasted salsa verde they had, so I bought it.
It turned out to be a good call, because it wasn't spicy at all. So, for me, it was good, but if you like food spicy, you might be disappointed. In that case, I recommend you top your Chicken Salsa Verde with hot sauce or maybe hot peppers or something like that.
I put avocado, sour cream & cheddar cheese on my Chicken Salsa Verde & it looked like this.
Top it with whatever you like.... hot sauce, like I previously mentioned, jalapenos, cilantro... whatever!
I'm thinking to change it up or make it very low carb, you could skip the tortilla and eat it more like a stew, again with whatever toppings you like.
Slow cooking doesn't get much easier than this!
CLICK HERE FOR THE CHICKEN SALSA VERDE RECIPE