My good friend Marion brings this in a crock pot to events and it's always a hit, so I wanted to try my hand at making it. She was gracious and gave me her recipe. It is the easiest recipe ever. And still I messed it up the first time by leaving it cooking in the crock pot for too long, which made the chicken dry. I also only used one scoop of coconut oil for five breasts (because I wasn't paying close attention to the recipe; I put everything together at 5:15 in the morning before I went to work that day.) and it just wasn't coconuty enough, although still delicious. I served it atop rice.
This is great for leftovers, which may have been tastier than the meal we had the first night, since they had two days to marinade.
Ingredients:
Trader Joe’s Salsa Verde
Four large chicken breasts
One white onion
a bunch of cilantro
2 tablespoons coconut oil
1 lime
Instructions:
Chop the onion into half rings and chop the cilantro into bits. Mix. I put them in a plastic baggie the night before, which made it easy to mix by squishing around, so that I wouldn't have to chop onions first thing in the morning. Rinse chicken.
Place one-third of the onion and cilantro mixture on the bottom of crock pot with one third of jar of salsa verde. Layer two chicken breasts on top. Add another layer of cilantro, onion, and salsa, and another layer of chicken breasts. Add the rest of the cilantro, onion, and salsa. Top with coconut oil and the juice of 1 lime
Cook at high 4-5 hours or low 7-8 hours.
Can put shredded cheddar on top. I did not, the first time.
Notes:
Do not overcook!!!
* For five breasts use two onions if you like it oniony (I do!), 2 jars of salsa, 2 limes, 2 bunches of cilantro. But I like to use onion and cilantro as veggies in recipes like this, and I like sauce, so this is perfect for me.
Z prefers less onions. This is fine, because I ate them all.
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