Hi, everyone. Did you survive trick or treating? We had such a great time. Since this first day of November happens to be a Friday, we are going with a popular recipe from last November for our revisit today. We had so much good feedback from everyone who made this easy and delicious chicken salsa verde. The bottom line is they/you loved it. It has just a few ingredients, can be made in the slow cooker, and is company worthy. Enjoy this revisit.
Chicken salsa verde in the slow cooker is something I threw together after seeing reference to it on an instastory. It’s a meal I could easily make with one arm, and it was absolutely delicious. It’s so good, in fact, that I’m serving it to the family for dinner when they arrive next Tuesday for the Thanksgiving holiday. Mike had seconds, and the leftovers were delish the next day. This is a perfect meal to make on a busy day when there’s no time to cook or if one of your arms is in a cast. );
- 6 boneless, skinless chicken breasts
- 1 bottle salsa verde
- 1 can black beans, drained
- 1 12 ounce package frozen corn
- Feta cheese (optional)
- Toss chicken, salsa, beans, and corn in a slow cooker. Set on high, and cook 5 to 6 hours or till tender. Serve over rice. Top with cheese, if desired.
We made a bed of arugula on each of our plates, topped it with a mound of cooked white rice, and then added this chicken dish. I’m sure it could be served over pasta or even over a pile of tortilla chips. And one more thing – my friend Kerrie told me that she adds a block of cream cheese to the slow cooker during the last 15 minutes, but we didn’t want the extra calories.