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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Slow Cooker Salsa Verde Chicken   
    Categories: Poultry, Chilies, Vegetables, Herbs, Citrus   
         Yield: 4 Servings   
       
     1 1/2 lb Boned, skinned chicken   
              - thighs   
     1 1/2 c  Jarred salsa verde   
         4 oz Can chopped green chilies   
         8 cl Garlic; fine chopped   
         1    Jalapeno; stemmed, seeded,   
              - diced   
         1 ts Garlic powder   
         1 ts Onion powder   
         1 ts Ground cumin   
         3    Scallions (green & white);   
              - thin sliced   
         1 sm Bunch cilantro; leaves and   
              - tender stems fine chopped   
              Salt   
              Fresh lime juice   
       
     Wse any combination of rice, tortillas, pepitas, queso   
     fresco, diced avocado and crushed tortilla chips, for   
     serving   
        
     Combine the chicken thighs, salsa verde, green chiles,   
     chopped garlic, jalapeno, garlic powder, onion powder   
     and cumin in a 6 to 8 quart slow cooker. Stir to evenly   
     combine. (Don't add salt now; jarred salsas are often   
     high in sodium.) Cook on low until the chicken is tender   
     and the flavors are blended, 5 to 6 hours. (If you will   
     be away for 8 hours or more, set the cook time for 4   
     hours on low and set the slow cooker auto-switch to warm   
     for the remaining time.)   
        
     Use two forks to coarsely shred the chicken. With the   
     heat on low, add the scallions and cilantro, and stir to   
     combine. Season to taste with salt and lime juice. Serve   
     with rice or in tortillas, if desired, with   
     accompaniments.   
        
     By: Sarah DiGregorio   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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