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