Tangy chicken tops crispy tortillas in this easy weeknight dinner.
For the tenderest chicken ever, turn to your slow cooker.
It’s a simple, delicious meal that the whole family will love.
Photo: Caitlin Bensel
Serve with rice and beans, or pair with a bowl of guacamole and tortilla chips.
Shortcut tip: If you’re crunched for time, store-bought pico de gallo can stand in for homemade.
This recipe was developed by Pam Lolley.
Ingredients
2white onions, halved
1.50poundsboneless, skinless chicken thighs
116-oz.
jar tomatillo salsa
2poblano chiles, seeded and cut into 1-in.
Chop remaining onion halves into 4 wedges each.
Cover and cook on low until tender, 4 to 5 hours.
Using 2 forks, shred chicken in the slow cooker.
Cover and refrigerate until ready to use or for up to 12 hours.
Serve with lime wedges.
2,000 calories a day is used for general nutrition advice.
