March 29, 2017
In order to become a true Coloradan one must enjoy green chile. Consider it to be the pork tenderloin of Colorado, for all my Iowans out there. Green chile is one of the many things I can thank my boyfriend Will for introducing into my life along with breakfast burritos, UGG Slippers, and the Rocky Mountains; you know, the important things in life.
Who doesn’t love the feeling of coming home from work and having dinner already prepared? If yes, this recipe is just for you. While I’m assuming that’s the case for most people, I actually don’t fall into that category. Cooking dinner is one of the things that I enjoy doing at the end of my day. I love the 30 or so minutes in the kitchen that allow me to think about nothing more than creating. What is your end of the day ritual? And I don’t mean laying on the couch refreshing social media (unless you are reading my blog, then you get a pass).
This year I have tried to make a serious conscious effort to spend more time on off-screen outlets. I’ve been reading more books, listening to podcasts, and my all time favorite: doing puzzles, which makes me sound 30 going on 80 but there is no shame in my puzzle game. In January I also started using a paper planner again, which is a little old school in the era of smartphones, but writing on physical paper has proven to be more effective for me . Every Sunday night I take 10 minutes to plan my week. I break up my to do list for the week by day to make it less daunting, add a few short term goals like “finish my book” and in the end this 10 minute task puts me in the mindset of feeling prepared and organized for the week.
Being prepared does not have to be complicated or time consuming, and I’m a firm believer in working smart, not hard. Meal planning might not be your forte, but it is mine so let me do the ground work for you! Preparation is the key to success and taking the time once a week to plan your meals (many of which can be made ahead) will save you time in the long run. This recipe makes it extra easy because it’s Crockpot and if you have leftover chicken from my roasted chicken post you can save on time! Look at that, you are already getting the hang of it.
I buy store bought Verde Salsa for this recipe from Whole Foods 365 (the generic brand). If buying store bought, it is important to check your labels to ensure there are ZERO added sugars. The same rules would apply for store bought chicken broth. Manufacturers like to sneak in added sugars like: cane sugar, high fructose corn syrup, and rice syrup to name a few. If you are doing the Whole 30, they have a great reference guide that you can download to your phone to keep with you at the grocery store. Paleo does allow for some added sugars and more detail can be found on my Whole30 vs Paleo post. Just because a label shows sugar 1%, does not mean there is added sugars, keep in mind a lot of fruits & veggies have natural sugar, it’s the those pesky scientifically modified ingredients we want to avoid.
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Tip: Freeze leftovers in freezer friendly containers. To reheat, place container in a plastic bag and put in a bowl or sink of hot water for 5 to 10 minutes or until it can be broken into pieces or is seperated from the container. Add 1/4 to 1/2 to sauce pan to prevent scorching if reheating via stove top.
Ingredients
- 2 C Salsa Verde (16 Oz Jar or 2 Oz)
- 1 1/2 -2 LBS Chicken or 3-4 C Shredded Chicken
- 1 C Chicken Broth
- 1/2 C Water
- 1/2 Onion Sliced
- 1 Dried Bay leaf
- 1 tsp coriander
- 1/2 C Fresh Cilantro
- Salt & Pepper
- salt and pepper
- Optional Garnish:
- Lime
- Cilantro
- Green Onion
Instructions
- This recipe has multiple cooking options. See all options below & follow process:
- Place onions on the bottom of the crockpot. Place chicken on top of the onions followed by the remaining ingredients: chicken broth, water, cilantro, coriander, bay leaf, salt & pepper.
- Place lid on crockpot and cook on low for 6-8 hours or High 3-4 hours.. Shred Chicken & enjoy.
- Place onions chicken broth, water, cilantro, coriander, bay leaf, salt & pepper into the crockpot.
- Place lid on crockpot and cook on low for 6-8 hours of High 3-4 hours. Add chicken with 1 hour left. Cook time can be reduced, I like the broth to marinate as long as possible for best results.
- Place all ingredients into the instant pot. Secure the lid & turn the venting nob to off.
- Select the Soup setting.
- Once cycle has completed. Vent & enjoy.
- Place all ingredients in pot. Bring ingredients to a boil. Reduce heat, cover and simmer for at least one hour for the best flavor or until chicken is cooked thoroughly.
