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SoulShineFemme · 12-05-2012, 03:10 PM

Tonight it is chicken chile verde. It has been cooking since this morning and it smells DIVINE!!

CHICKEN CHILE VERDE
3 pounds boneless chicken breast, about 6-7 medium
14 ounces green Mexican salsa
4 ounces onion, chopped, 1 medium
1 teaspoon pepper
4 cloves garlic, minced
1/4 cup sliced pickled jalapeños
2 teaspoons chicken bouillon granules
1/4 cup fresh cilantro, chopped
Iceberg lettuce, chopped

Place the chicken in a slow cooker. Combine the green salsa, onion, pepper, garlic, jalapeños and bouillon in a small bowl. Pour over the chicken and stir a little to make sure that some of the sauce gets under and between all of the chicken pieces. Cook on LOW 6-8 hours. Use two forks to shred the chicken once it's tender. Stir in the cilantro just before serving. Serve over chopped iceberg lettuce and add desired toppings.

12-05-2012, 03:10 PM	#9909
SoulShineFemme Senior Member How Do You Identify?: All girl. All the time. Preferred Pronoun?: She, Her Relationship Status: Married to my beloved ONLY Join Date: Jan 2010 Location: Living in Canada with U.S. Roots Posts: 2,472 My Photo Gallery Thanks: 1,775 Thanked 1,361 Times in 455 Posts Rep Power: 11561204	Tonight it is chicken chile verde. It has been cooking since this morning and it smells DIVINE!! CHICKEN CHILE VERDE 3 pounds boneless chicken breast, about 6-7 medium 14 ounces green Mexican salsa 4 ounces onion, chopped, 1 medium 1 teaspoon pepper 4 cloves garlic, minced 1/4 cup sliced pickled jalapeños 2 teaspoons chicken bouillon granules 1/4 cup fresh cilantro, chopped Iceberg lettuce, chopped Place the chicken in a slow cooker. Combine the green salsa, onion, pepper, garlic, jalapeños and bouillon in a small bowl. Pour over the chicken and stir a little to make sure that some of the sauce gets under and between all of the chicken pieces. Cook on LOW 6-8 hours. Use two forks to shred the chicken once it's tender. Stir in the cilantro just before serving. Serve over chopped iceberg lettuce and add desired toppings.