Freezer to Slow Cooker Salsa Verde Chicken
This simple slow cooker meal is filled with options. You can use the chicken as filling for tacos, burritos, salad, nachos – anything goes!
Ingredients:
- 1½ lbs boneless, skinless chicken breasts
- 1 (16 oz) jar green salsa
- 1 (14 oz) can chicken broth (I used reduced sodium)
- 1 medium onion, diced
- 2 teaspoon cumin
- 2 tsp minced garlic
- 1 (4 oz) can diced green chilis
- 1 tsp. salt and pepper to taste
- 1/4 cup lime juice (juice from 1 lime)
Directions:
Prep:
- Label your freezer bag with the name of the meal and cooking instructions.
- Place all the ingredients in a Gallon Freezer Ziploc bag.
- Remove as much air as possible, seal and lay flat in the Freezer.
Cooking:
- The night before cooking, move frozen bag to your refrigerator to thaw
- The morning of cooking, pour contents into slow cooker.
- Cook on “low” setting for 6 hours.
- Shred the chicken using two forks and mix with remaining liquid in the slow cooker.
- Serve as filling for tacos, burritos, salads or nachos.