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My mom and I were chatting on the phone the other night, and she was basically telling me how she is a total sucker for marketing ploys- while at the gym, she saw a commercial for a certain brand of salsa that the person in the commercial was cooking with chicken.  She immediately went straight to the store, searched for that brand of salsa, and made the exact meal she saw on TV for dinner that night.  After talking with her about her dinner, I got in the mood for the same thing!  So, what did I do?  Went to store, bought that brand of salsa, and copied her dinner.  We’re a marketer’s dream.

Salsa verde is green salsa made with tomatillos (tiny, green tomato-lookin’ things) and jalapenos.

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It’s tangy, a little spicy, and a nice change from the usual tomato-based salsa.  Give it a try!

Slow Cooker Salsa Verde Chicken

Servings: 2-4

Ingredients:

4 chicken cutlets

1/2 cup salsa verde

1/2 cup water

1/2 onion, sliced

1 teaspoon garlic, chopped

Directions:

Place the chicken in the bottom of the slow cooker.  Top with the onions, then pour in the rest of the ingredients and give everything a big stir.

Cook on High for 4 hours.

Shred the chicken with two forks.

I served Corey’s dinner alongside brown rice and black beans, with some cilantro-garlic mayo that I threw together in the blender.

I had mine salad-style.

Spring mix topped with the chicken, black beans, onions, leftover grilled corn, goat cheese, and more salsa verde.  Ariba!