This is the easiest recipe ever! There’s so many options for toppings and things to serve it with! Hope you enjoy!
Slow Cooker Salsa Chicken and Greens
about 2.5-3 lbs boneless, skinless chicken thighs
5 oz baby kale or spinach
16 oz fresh salsa (red or tomatillo)
juice of 2 limes
salt and pepper to taste
Optional toppings: salsa, guacamole, avocado slices, sour cream, cilantro, goat cheese, lime wedges, cabbage, hot sauce
Serve with: jicama tortillas, over cabbage or any other fresh greens you prefer, rice, or plantain chips (even my plantain crackers found here Slow Cooker Barbacoa and Plantain “Crackers”)
Place all ingredients in the slow cooker and cook for 6-8 hours. Shred up the chicken the last 30 min to 1 hour and let the chicken soak up the juices.
Top with desired toppings and serve over whatever you want!