Prepare to amaze yourself with this mouth watering crockpot “Chili Verde!” Sweet, spicy and tangy sauce with melt in your mouth pulled chicken – it is sure to have you coming back for seconds.
Try it on a whole wheat wrap with brown rice, avocado, radishes, and Greek yogurt, on top of a salad, or as part of a scramble for breakfast! The possibilities are endless.
It really is easy to make bright, flavorful dishes at home with just a few fresh ingredients!
Cheers, I hope you enjoy this recipe. :-)
CROCK POT CHICKEN & ROASTED TOMATILLO SALSA
- 12 large fresh tomatillos
- 1 large while onion
- 6 cloves garlic
- 1 serrano pepper
- 1/4 bunch fresh cilantro
- 1 lime
- 1 small can of diced green chilis
- Sea salt and black pepper to taste
- 4 large chicken breasts
Preheat oven to 450 degrees. Lay tomatillos over a large cookie sheet and leave them in their skin. Chop the onion into large pieces and add them to the cookie sheet. Roast tomatillos and onions in the over for 30 minutes, or until they begin to char on top. Remove from oven and peel skins away from soft tomatillos. (Careful, they will be HOT!)
Using a food processor, combine tomatillos, onions, peeled garlic, cilantro, green chilis, seeded serrano pepper, lime juice, salt and pepper. Blend mixture until smooth.
To make delicious crock pot chicken, simply add 4 large thawed chicken breasts to your crock pot, along with all of your Roasted Tomatillo Salsa, and a little sea salt. Cover and let cook on high for 3 hours. The chicken will pull apart very easily with a spoon, spatula, or fork. I just used a wooden spoon and smashed the chicken while it was still in the crock pot until it all pulled apart nicely.