My craving for Mexican was off the charts earlier this week! However, I wasn’t in the mood for the usual routine of ground turkey and Old El Paso seasoning so I kicked the flavor up a notch by placing chicken, green chiles, onion, cumin, garlic, and salsa in the Crock-Pot (recipe here). After 5 minutes of combining all the ingredients in the slow-cooker and 8 hours simmering on low, the chicken had shredded, marinated, and was ready for dinner without any other preparation which was perfect for a quick yet delicious weeknight meal.
Prep Time 5 Minutes
Cook Time 8 Hours
Makes 4 Servings
1. Place chicken in the slow-cooker. Top with green chiles, salsa, ground cumin, onion, and garlic. Cover and set on low for 8 hours.