Slow Cooker Chicken Verde

Summer cookery is all roughly quality. Something cooked. Something chilled. Something that doesn't compel a ton of labor but ease tastes amazing. Succeed: this month's Recipe Redux thought: Whether you go slow or instant, conscionable don't turning on the oven. Evince us how to maintain the kitchen precooled by using one of these appliances: Easy cooker, fast pot, pushing cooker. 

I'm all active the lessen cooker all gathering retentive, but it definitely comes in composer during the summer. I stroke everything in and upright let it do it's objective. No oven making my apartment hot. No slaving over the stove.I contemplated a variety of recipes to try and definite that I wanted to make a recipe that fit in with my Texas manner. Casual but a young bit spicy. 

INGREDIENTS

• 3.5-4 lbs boneless chicken breasts
• 2 16-oz jars salsa verde
• Optional spices (recommended): 1-2 Tbsp oregano + 2 tsp garlic powder
• Optional garnishes: diced avocado, tortilla strips

MANUAL

1. Put all ingredients in a crockpot. Act careful poultry is full dabbled in spices and salsa.
2. Heat on commanding for 3.5-4 hours.
3. Erstwhile stewed, use two forks to whit the fowl.
4. Enjoy over dramatist lidded with forward avocado and/or tortilla strips.

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