1 lb frozen boneless skinless chicken breasts (about four breasts)
1 12oz jar salsa verde
1/2 cup chopped red onion
2 teaspoons crushed garlic
6 small flour tortillas
toppings: avocado, guacamole, tomatoes, salsa, cheese, cilantro, black beans, etc.
Begin by placing your frozen chicken in the slow cooker. Top with the entire jar of salsa, red onion and crushed garlic.
Side note: I always use frozen chicken breasts when making something in the slow cooker than I want to shred. I read somewhere that it shreds easier if you cook from frozen--but I think that only applies to slow cooking, and not regular cooking.
Put the lid on your slow cooker and set it on LOW for 8 hours or on HIGH for 4. I recommend cooking it on LOW, as it always seems to turn out more moist when done this way. Now go enjoy the rest of your day and don't worry about dinner until dinnertime!
About 30 minutes before it's time to serve remove the chicken from the slow cooker and place in a large bowl. Use two forks to shred the chicken and then put it back in the slow cooker for 20 minutes on HIGH so it soaks up all the extra salsa and juices. I added a few teaspoons of Chia Seeds this time to too help with the extra liquid and to give it an extra healthy "kick".
While the chicken gets it's last 20 minutes of slow cooking you can prep the rest of your ingredients. Heat the tortillas in a pan over medium heat with no cooking oil or spray to make them warm and crispy.
Once the 20 minutes is up top the tortilla with chicken and any toppings you desire!
Another little side note / tip: I like to use 0% Plain Greek-style yogurt mixed with a bit of taco seasoning instead of sour cream. Don't get me wrong, I looove sour cream, but this is the guilt-free way of still enjoying!
I hope you'll enjoy this recipe as much as we do and that you'll add it to your arsenal of easy dinners!
Come back tomorrow to see what I'll be guest blogging about over at Girl in the Red Shoes!