Slow-Cooker Green Chile Chicken

Let's face it. Slow-cooker meals have to be worthy of a post to share. I found this gem from my favorite cookbook called The Anti-Inflammation Cookbook by Amanda Haas (SO good) and I'm so happy I did. I don't think everything tastes good in a slow-cooker. But when something does, believe you me, I'm all over it. This is one of those things. 

This past week we have had it four times. FOUR times. Tacos, nachos, with roasted potatoes and asparagus, and chicken hash. All four times equally delish.

Ingredients:

Chicken thighs - I used 12 boneless, skinless thighs but use however many you want. Also, bone-in and skin-on would bump up the flavor but I didn't have it.
2-4 cups bottled salsa verde (my fave is the 365 brand)
1/2 cup to 1 cup chicken stock or water

Directions:

Season your chicken with salt and pepper.

If you're feelin' fancy, sear the chicken on both sides to get a nice brown crust. Remove the chicken to slow-cooker. Add the salsa verde and stock/water to hot pan you seared chicken in, and pick up all the brown bits. Pour this goodness into the slow-cooker with the chicken. Set to low for 4 hours.

If you're feelin' like blah, season the chicken and throw all the ingredients into the slow cooker and set to high for 2 hours or low for 4. 

I got a little crazy with the stock here, so it's more watered down. Stick to the 2 cup salsa + 1/2 cup stock ratio and it will be perfect!

The chicken should be submerged in cooking liquid - so depending on how many thighs you got, start with 2 cups salsa and 1/2 cup stock and go from there. 

Shred and serve however which way you want!

(One tip - if you're serving with something that is more dry, make sure to drain the chicken before adding. Otherwise it will be a bit soppy.)