Mexican

Slow Cooker Salsa Verde Chicken is for Dinner.

Slow Cooker Salsa Verde Chicken takes 10 minutes to prepare.

Slow Cooker Salsa Verde Chicken takes 480 minutes to cook.

Slow Cooker Salsa Verde Chicken makes 6 servings.

The ingredients for Slow Cooker Salsa Verde Chicken are:

3.5lb Roasting chicken SKIN REMOVED
1 can of corn rinsed and drained. (Frozen would be great and less sodium)

Salsa Verde sauce:
1lbs tomatillos husks removed
1 jalepeno pepper
6 cloves garlic
4 green onions
pinch salt
1 bunch of cilantro

Here is how you make Slow Cooker Salsa Verde Chicken:

In a blender or food processor put tomatillos, cilantro, green onions, jalepeno, garlic and pinch of salt. Puree. Remove skin from chicken, place in crock pot, pour tomatillo mixture over chicken. Open can of corn drain and rinse and dump over chicken. Turn slow cooker on low and cook 8 hoursRemove chicken from slowcooker and shred. Put chicken back in sauce and heat through or you can put in a pan and cook down the sauce. We ate it with spanish rice and tortillas and hot sauce.Number of Servings: 6Recipe submitted by SparkPeople user GRANOLAMOM79.

The nutritional information for Slow Cooker Salsa Verde Chicken is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 338.3

• Total Fat: 7.9 g
• Cholesterol: 161.1 mg
• Sodium: 290.9 mg
• Total Carbs: 13.4 g
• Dietary Fiber: 2.7 g
• Protein: 52.6 g

Slow Cooker Salsa Verde Chicken is Mexican cuisine.