This dish is so simple that it cooks on it’s own! Ok, it’s a slow cooker recipe but still! I’m going to show you two ways to serve this chicken in two meals that will both be satisfying to your family. This is my style chile verde. I’ve done it from scratch and it’s great, but the difference is close to none if you buy a great salsa verde to start. Go to that Mexican place that has the green sauce you love and ask them if you can buy a quart. If that’s not your jam, buy the one you like best from the grocery. I really like the salsa verde from Trader Joe’s as well as the Herdez and Embassa brand canned salsa available at any grocery store.

You will need the following:

• 3 lbs. boneless skinless chicken breast or thighs (remember, this is for two dinners)
• 1/2 cup all purpose flour for dredging
• approximately 2 pints salsa verde *exact isn’t important here, as close as possible if you are using jars, cans or homemade
• 1 small onion, diced
• 4 cloves garlic, minced
• S & P to taste

Directions:

1. Cut chicken into medium to small pieces and place in a ziploc bag with the flour. Seal the bag and shake well making sure the chicken is coated.
2. Add a tablespoon or so of oil to a hot skillet over high heat. Add the onion and garlic until the onion starts to look transparent. About two minutes.
3. Next, add the chicken to the pan and sear it quickly then pour into the slow cooker. There is not need to fully cook the chicken as it will cook the rest of the way through over the next eight hours
4. Pour the salsa verde into the slow cooker and stir it into the chicken. Set on low and return in eight hours. 

Upon your return, the chicken will be fork tender and you can do a variety of things with it. Tacos, enchiladas, burritos, sopes and and and… I used it in the two ways shown below.

After I divided my chicken in half, I lightly fried some corn tortillas into taco shells. You can go as crunchy or soft as you like but, we like them with crispy edges but soft middles and lightly salted. Next you fill with chicken, lettuce, cheese, tomatoes, onion and whatever else you like in your tacos. Done deal!

The next night, I pulled out my reserved chicken and added 1/2 cup of sour cream and a small can of diced Ortega chilis, mix it in to the chicken chile verde.

I lined a greased 9×13 baking dish with corn tortillas. Obviously they are round and you’ll need to cut them to fit. Next, add a layer of chicken, sprinkle with cheese and olives. Add another layer of tortillas and repeat layers until your pan is full of your chicken is gone!

Top with shredded cheese and olives and bake at 375 for about 40 minutes or until the top is golden and bubbling.

These two meals cost about $34 and served four with enough for lunch leftovers. This chicken chile verde is a regular at our house. It can easily be done with pork if you prefer. It’s hearty and delicious and I hope you will find it as a regular at your table for years to come! Swearing Mom out.