So I was planning on making Curry Chicken for dinner and when Noah asked what was for dinner and I told him, he kind of rolled his eyes. My kids always tell me that they love my cooking but I know that honestly they like some things more than others. I love curry chicken, but I think they are getting kind of tired of it. I decided to whip up something new and try to use as few pots as possible. Did I mention that my dishwasher is broken? This presents some difficulties in my house with 4 hungry, frequent eating men and me, who cooks all the time. We have been eating on paper plates, using plastic silverware and plastic cups. Not so green, which is problematic for me, but sometimes you just gotta do what you gotta do. When I told Zach that I made up this recipe, he didn’t actually believe me. It was honestly that good and worth it to make more than you need so that you can have leftovers!!! The mediocre picture above was how I ate it, over kale. I crushed tortilla chips up for the kids and served their chicken on top. They used the chips to scoop up all the yummy sauce too.
Salsa Verde Chicken
Prep Time: 10 minutes
Cook Time: 90 minutes on high in the crockpot or 4 – 6 on low
Servings: 6 +
- 3 lbs. boneless, skinless chicken thighs
- 1 package Wellshire Farms paleo bacon, cooked and diced (optional)
- 1 jar Trader Joes Salsa Verde (plus extra for dipping if you want_
- 2 tbsp. lime juice
- 1 tbsp. garlic infused olive oil
- 1/2 cup shredded carrots
- 1/2 tbsp. smoked paprika
- 1/4 fresh chopped cilantro
- 3 – 4 scallions chopped
- Salt and pepper
- If using bacon, cook according to package instructions and set aside.
- Add olive oil to the crockpot.
- Trim and cut the chicken into bite sized pieces and place in the crockpot.
- Sprinkle carrots on top.
- Pour salsa verde all over chicken.
- Add smoked paprika, lime juice, salt and pepper and mix well.
- Turn on the crockpot on high for about 45 minutes. (half way)
- After 45 minutes, add bacon, scallions and cilantro and stir well.
- Cook for an additional 45 minutes.
- Serve piping hot over greens, rice or crushed tortilla chips.
- Top chicken with additional salsa verde for dipping and extra kick!