Salsa Verde Chicken & Rice Tacos with Pickled Red Onions


Slow cooker dinners are my favorite, but sometimes I’m not able to leave something in for the usual 8-10 hours. This is relatively low maintenance but isn’t leave-and-go and takes about 4 hours. These salsa verde chicken tacos also makes a batch of rice using the same cooking liquid the chicken is in, which lends it great flavor and can be eaten on the tacos or as a side dish. I made pickled red onions to go on top, and garnished with avocado and cilantro. The flavors are bright and fresh.

1 lb chicken breasts (or a chicken cut of your choice)
3 cups salsa verde (I used a brand I like from the store that was mild in spice)
1 large clove of garlic, chopped
14 oz (one can) chicken stock
1 1/3 cup of rice

For the pickled onions
1/2 cup of apple cider vinegar
1/4 cup of water
2 tbs sugar
1 tsp salt
1 medium red onion, sliced thinly

Tortillas, avocado, cilantro, lime

1. Combine 2 cups of the salsa verde, garlic, and chicken stock in crock pot. Add the chicken and cook on high for about 2- 2 1/2 hours or until the chicken is cooked through. Add the rice and stir, taking care not to break up the chicken too much. Cook on high for about another 1 – 1 1/2 hours, stirring the rice occasionally so it won’t burn.
2. Once the rice is tender, remove the chicken (doesn’t matter if a bit of rice comes with it) and shred it with two forks. Add the remaining cup of salsa to the chicken. You should have a bit of salsa left over; I use this on top of the tacos.

Pickled onions:
1. Combine all ingredients except the onion and bring to a simmer and stir until sugar dissolves. Add the onions and simmer gently for about 10 minutes until the onions have wilted and start to release their red color. Remove from heat and let stand at least 30 minutes until serving time.

I know this recipe seems a bit unorthodox, what with all the lid-opening and stirring, but the results are amazing and still pretty low maintenance!


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