Slow Cooker Chicken Verde

By fuzzygroup

Ingredients

• 4 frozen chicken breasts (6 if using boneless breasts)
• 4 yellow onions, slicked horizontally
• 28 oz green enchilada sauce (3 pouches if using Rick Bayless gluten free sauce)
• 1 small can (5 oz or so) green salsa or dicend green peppers
• You can also switch the chicken out for pork butt.
• It's delicious, fast and easy.

Preparation

Step 1

Slice onion, separate layers and cover the bottom.

Place frozen chicken breasts on top.

Mix enchilada sauce and green salsa, pour over the top.

Cook 8 hours on low.

Shred chicken, serve on tortilla chips topped with monterey jack cheese or in a burrito...