This is a great recipe I just tried courtesy of the Whole 30 diet. It is a delicious tasting chicken recipe that is prepared in the crockpot. I love having this in the fridge during the week to serve for dinner with rice, or to top on a salad or in a taco shell for lunch.
What is also great about this recipe is that you can prepare all of the ingredients ahead of time and freeze it in a large ziplock bag. When you are ready to prepare it just defrost the bag the night before and in the morning just dump it in your crockpot and it is ready to cook.
The recipe below will provide you with 2 gallon sized bags that you can use one at a time to prepare in your crockpot.
4 lbs boneless skinless chicken thighs or breasts
2 (12oz) jars of salsa verde (I like Trader Joe’s Hatch Valley Salsa)
2 cups chopped onions, divided
4 (4oz) cans diced green chiles, drained
2 Tbsp cumin, divided
2 Tbsp chili powder, divided
2 Tbsp garlic, minced
2 tsp salt, divided
LABEL two gallon-sized zip-top bags with the date and cooking instructions: “Thaw. Crock pot for 2-3 hours (high) or 4-6 hours (low).”
DIVIDE cleaned chicken between the two bags.
ADD remaining ingredients in no particular order. To each bag: 1 jar of salsa, 1 cup of onions, 2 cans of drained chiles, 1 Tbsp each of cumin and chili powder, 1 Tbsp minced garlic, and 1 tsp of salt.
REMOVE as much air as possible, lay the bags flat, and freeze!
THAW the chicken overnight. Dump ingredients into slow cooker and cook on high for 2-3 hours or low for 4-6 hours.