Description
Tender chicken simmered in a vibrant salsa verde. A simple, flavorful weeknight meal.
Ingredients
Units
Scale
- 8 Frozen Chicken Tenders
- 1 cups (454 g) Salsa Verde
- 1 cups (340 g) Chopped Tomatoes
- 1 Tbsp Minced Garlic
- 1 tsp Cumin
- 0.5 Tbsp Red Pepper
- 1 tsp Chili Powder
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Salt
- Pepper
Instructions
- Lightly spray the inside of the slow cooker with cooking spray.
- Place the frozen chicken tenders in a single even layer on the bottom of the slow cooker.
- Pour the salsa verde and chopped tomatoes over the chicken.
- Add the minced garlic, cumin, red pepper, chili powder, garlic powder, onion powder, salt, and pepper. Stir the sauce and seasonings together gently, keeping the chicken in an even layer.
- Cover and cook on high for 4 to 4 1/2 hours or on low for 7 to 8 hours, until the chicken shreds easily with a fork.
- Use two forks to shred the chicken directly in the slow cooker. Stir the shredded meat back into the sauce and let it sit on warm for 5 to 10 minutes to soak up the liquid.
- Serve in tacos, over rice bowls, in burritos, or on top of nachos. Spoon extra sauce from the pot over each serving.
Notes
- For even cooking, ensure chicken tenders are in a single layer and not overcrowded in the slow cooker.
- To adjust the spice level, add more or less red pepper flakes based on your preference.
- Leftovers can be stored in the refrigerator for up to 4 days and are delicious in tacos or salads.
- Prep Time: 5 minutes
- Cook Time: 270 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 4
- Protein: 30
- Cholesterol: 100