We have had many a snow day in the Washington Metropolitan Area this winter. Many. I’ve enjoyed them all, obviously, because the kid in me cannot think of many things better than a snow day. Each snow day, I’ve attempted different crock pot recipes, and I’m proud to announce that they’ve all been successful! Yesterday was no different. I looked at the pounds of frozen chicken in the freezer, and the big container of tomatillo salsa in the fridge and thought, yep. I’m going to make some salsa chicken for dinner!
Lex’s Tomatillo Salsa Chicken
Prep time: 5 minutes (account for extra time if you need to defrost the chicken)
Cook time: 6-8 hours
4 boneless, skinless chicken breasts
1 medium green bell pepper
32 ounces of tomatillo salsa
1 tsp hot sauce
1 pinch of black pepper
1 pinch of crushed red pepper
Dice bell pepper.
Tip: You see the white part around the edges of the pepper? It’s called pith. I don’t like to cook this part, so I normally cut it out and discard it. Some people prefer to keep it. It’s up to you!
Rinse chicken and place in crock pot with bell peppers. Mix it up a little before you place the salsa in the crock pot.
Pour in salsa. I used a medium-spice tomatillo salsa that I picked up at Costco because it is delicious, flavorful, and has a little kick to it.
Cook on high for 4-6 hours. About 30 minutes before planning to serve, shred the chicken with a fork.
I put my chicken on quinoa, but you can also put it over rice or inside of a tortilla. You can also use it as a stuffing for things like empanadas.
Enjoy! And please share your thoughts and suggestions in the comments!