|Herdez Salsa Verde
|1-16 oz. jar
Salsa Verde Shredded Chicken is a simple 2 ingredient recipe that packs a punch of flavor and can be used in a myriad of ways. I like to make chicken tacos or burritos, but it’s also great for enchiladas, chicken tortilla soup, or burrito bowls, etc. You really can’t go wrong! This makes a ton of meat too. It can be made and portions of it can be frozen for quick future meals.
- Place your chicken in the crockpot. I like to use boneless skinless breast because it makes it easier to shred, but I have done with with thighs and legs. You just have to watch out for the bones. It doesn’t matter if the chicken is frozen or fresh.
- Pour the salsa over the chicken. I use a little water to swirl around in the jar and then I pour that over the chicken too. I only like the Herdez Salsa Verde in this. The others are too vinegary or lack flavor. This is the truly the best salsa verde, next to my homemade version.
- Put the lid on your chicken and wait. Cook 4 hours on high or up to 10 hours on low. Don’t worry it will be fine.
- Remove the chicken with a slotted spoon and place it in a bowl or on a plate. Ladle the sauce into a sauce pan. Then put the pan over high heat and boil the heck out of it for about 20 minutes. You want to reduce the liquid by about half. It will intensify the flavors and be uber delicious. (If you want to use the sauce for chicken tortilla soup don’t thicken it! I just pour it into a bowl, add some shredded chicken, tortilla chips, avocado and cheese for a hearty quick dinner. )
- While the sauce is thickening, shred the chicken. It will fall apart pretty easily. I just use my hands, but you can use forks or I have even seen people put a mixer into a bowl on low to shred the meat quickly.
- When the chicken is shredded and the sauce is reduced, recombine the two items. Then serve with your favorite taco toppings. Or this can sit in the fridge until you’re in need of a quick meal. I also freeze this into 2 cup servings for quick future meals.
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