I made chicken verde soft tacos for supper using my new Crockpot Multi-cooker (insta-pot substitute).
Not only did I have enough delicious chicken verde for 3 people to have two tacos each but have enough left over for at least another full meal for 3.
And to make it even better, I added some of the shredded chicken back to the broth and now have a whole pot of awesome chicken verde soup!
Two different meals in one pot at one time. How awesome is that?
The recipe could not be simpler.
6 boneless, skinless, frozen chicken breasts, (about 1½ - 2 lbs)
2 16oz jars thick 'n chunky salsa verde, (I used LaVictoria medium, you pick how hot you want it.)
10oz of water
place frozen chicken breasts in insta-pot (or similar pressure cooker, ie: Crockpot Multi-cooker)
pour salsa over chicken
add water
cook on poultry setting, high pressure for 35-40 min (consult your cookers instructions for proper settings)
when done, remove chicken and shred
enjoy
to make soup with the broth, return some of the shredded chicken to the broth, I only used about 1/2 cup of the shredded chicken for my soup but you can add more or less as desired. The soup is good with rolls, rice, crackers, or even just by itself.
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