3-Ingredient Brown Sugar and Mustard Chicken Breasts
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In light of concerns over Coronavirus (COVID-19), we’d like to share the following:
COVID-19 is Not Considered a Food-Borne Pathogen
Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.
Perdue Farms Takes Food Safety Protocols Seriously
We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.
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PREP TIME: 5min COOK TIME: 6hrs
|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 pounds PERDUE® Fresh Boneless Skinless Chicken Breasts
2 cups jarred roasted salsa verde
6 ounces Mexican beer
1 large onion, sliced
1 tbsp. cumin
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