Pollo Verde will now be my meal of choice for my easiest and most delicious dinner. I even plan to serve it next time we have guests over. With 2 ingredients, it couldn’t be simpler, but the taste is amazing!
To prepare, place chicken breasts in the crock pot and cover with 1/2 – 1 jar of a gluten-free Salsa Verde. Cook for 6-8 hours on low. When chicken is done and tender, take it out, and shred it with a fork. Then, put the shredded chicken back into the crock pot and mix in with the juices and salsa.
Serve in warmed corn tortillas (heated on a hot skillet until browned) and top with chopped onion, cilantro, avocado, and a squeeze of fresh lime.
That’s it! My family loves this meal. It’s healthy, fresh, and reminds me of street tacos from Mexico. Enjoy!