Niño Blanco Chicken Verde
Crockpot Version
Ingredients:
5 boneless skinless thawed chicken thighs
1 container Niño Blanco Salsa Verde
½ Tablespoon olive oil
salt & pepper
½ teaspoon cumin
Directions:
Preheat crockpot on low. Coat chicken with olive oil and lightly salt & pepper both sides. Place chicken on bottom of crockpot and top with NB Salsa Verde. Sprinkle cumin on top. Seal crockpot and cook on low for 5 hours. Shred chicken into sauce and mix together. Enjoy!
Serves 6.
Super-Fast Version
Ingredients:
1 Warehouse chicken
1 container Niño Blanco Salsa Verde
½ teaspoon seasoning salt
Directions:
Pour chicken broth from warehouse chicken container into a medium saucepan. Add NB Salsa Verde to saucepan and warm up at medium low temperature. Remove and dispose skin from chicken. Shred chicken into bite size pieces in a bowl. Mix in seasoning salt. Add chicken to saucepan and simmer for 15 minutes. Enjoy!
Serves 6-8
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