3-Ingredient Brown Sugar and Mustard Chicken Breasts
2 canchili verde or tomatillo salsa tomatillo salsa
1 large yellow onion, diced
1/4 cupcilantro, for garnish
Cut your onions. Place the chicken breasts, chopped onions and chili verde salsa into the slow cooker. Stir together and set the timer for three and a half hours on high or seven hours on low. It’s that easy — leaving plenty of time for a scary story or two!
Once the stew is done cooking, shred the chicken and then add back into the slow cooker. Give one final stir and you’re done. Make it more festive by serving in colorful squash bowls: Cut off the top of the squash, scoop out the insides and spoon the stew inside of them.
Don’t forget to top off your Witches’ Stew with a dollop of sour cream and some fresh cilantro. The devil is in the details!
Witches' StewAdd Your Comment