3-Ingredient Brown Sugar and Mustard Chicken Breasts
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COVID-19 is Not Considered a Food-Borne Pathogen
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Perdue Farms Takes Food Safety Protocols Seriously
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PREP TIME: 5min COOK TIME: 15min
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 2.5g||4%|
|Saturated Fat 0g||0%|
|Total Carbs 9g||3%|
|Dietary Fiber 0g||0%|
|Vitamin A 10%|
|Vitamin C 10%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 cupsjarred roasted salsa verde
6 oz.Mexican beer
1 largeonion, sliced
1/2 tsp.each salt and black pepper
Corn tortillas, optional
Cooked rice, optional
Corn and black bean salsa, optional
Cilantro leaves, optional
Chopped tomatoes, optional
Diced avocado, optional
Lime wedges, optional
Sour cream, optional
Sriracha sauce, optional
Shredded cheddar cheese, optional
Into your multi cooker, combine the chicken, salsa verde, beer, onions, cumin, salt and pepper. Turn the chicken in the salsa mixture so that it’s evenly coated.
Lock the lid to the multi cooker and close the release valve. Set the cooker to the manual, poultry or pressure cook setting and the timer for 5 minutes. When the time is finished, let the pressure release naturally for 10 minutes, then use the quick release valve to release the remaining pressure. Chicken is done when the meat falls apart easily and a meat thermometer inserted in the center reaches 170 degrees F.
With two forks, shred the chicken in the multi cooker, tossing with the salsa juices.
Serve Multi Cooker Chicken Salsa Verde on warm corn tortillas with rice and any toppings you desire.
Pressure Cooker Chicken Salsa VerdeAdd Your Comment