Chicken Chili Verde
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start with tomatillos, peppers and onions leaving the seeds in the peppers -
you must peel the tomatillo paper off of them. They will be a little sticky. -
quarter your onions -
put everything on a foil lined cookie sheet -
Drizzle everything with olive oil, salt and pepper -
roast the veggies -
The peppers will get blistered. Peel off the skin -
Put all veggies and juices in a blender, add your garlic cloves -
blend until smooth -
Put chicken breasts in a crock pot and pour 1/2 the salsa verde over -
Cook the chicken 3 hours, then shred. Add sour cream and mix -
make a taco, taco bowl or nachos with this chicken -
- 1-2 lbs tomatillos, papers removed
- 1 yellow onion, quartered
- 1 red onion, quartered
- 2-3 peppers
- 1-2 garlic cloves
- olive oil for drizzling
- salt and pepper
- 4 chicken breasts
- 1/2 cup sour cream
- tortillas
- beans, heated up
- avocado, sliced
- chopped lettuce
- shredded Monterrey jack cheese
- lime wedges
- IF YOU ARE NOT MAKING THE TOMATILLO SAUCE, BUY A JAR OF GREEN SAUCE AND USE IT! Super simple!! An easy trade for an even faster prep for your meal!
Get all of your veggies ready. Take the papers off of the tomatillos, quarter the onions, cut the stems off of the peppers. Put all on a foil lined cookie sheet. Drizzle with Olive Oil and Salt and Pepper. Roast 30 minutes at 400f.
When all of the veggies are soft, add them and the juice to a blender or food processor. Add the garlic and blend until smooth.
Put the chicken in the crock pot. Pour 1/2 of the homemade sauce (or a jar of green sauce) over the chicken. Cook on high for 3 hours. Once it’s cooked through, pull out the chicken onto a cutting board and shred it with two forks. Put the shredded chicken back into the sauce. Mix in the sour cream and keep the chicken warm on low or warm setting.
Make tacos, a taco bowl or nachos. Top with avocado slices, lettuce, cheese and a squirt of lime! Make Cilantro Lime Rice to go along with it!
Use the extra sauce to jazz up eggs in the morning!
