3-Ingredient Brown Sugar and Mustard Chicken Breasts
|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.
1 1/2 poundsPERDUE® Fresh Boneless Skinless Chicken Breasts
2 cupsjarred roasted salsa verde
6 ouncesMexican 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
Place the chicken in the slow cooker. Add the roasted salsa verde, beer, onions, cumin, salt and pepper. Gently stir to coat the chicken evenly.
Cover and cook on low heat 6 hours. The chicken is done when it easily shreds with two forks.
With two forks, shred the chicken in the slow cooker, tossing with the salsa juices.
Serve over corn tortillas with rice and any toppings you desire.
TIP: Cold foods freeze faster than hot foods. Putting hot food in the freezer also increases the freezer temperature, risking the defrosting of the other foods. Refrigerate an uncovered dish to cool quickly
Slow Cooker Chicken Salsa VerdeAdd Your Comment