This started out as a crock pot recipe, but I’ve been using the oven and found it’s much more convenient and time efficient. This chicken recipe is very versatile. You can use it for tacos, stuffed bell peppers, or top a bed of rice with it.
Ingredients (chicken only):
- Two chicken breasts
- Tomatillo sauce (green salsa)
- 1 garlic clove (minced)
- 1/2 a yellow onion (chopped)
- 1/2 a jalapeno (seeded and chopped)
Directions:
- Preheat oven to 350 degrees.
- Mix onion, garlic, jalapeno, and 16 ounces of tomatillo sauce together.
- Place chicken in an oven-safe pan.
- Pour tomatillo mixture over chicken. Make sure tomatillo mixture falls on top and under the chicken.
- Cover pan with aluminum foil and place in oven. Cook for 20 minutes.
- Check if chicken is cooked through. Depending on the thickness of the breasts, it may take more time. Continue to cook in increments of 5 minutes until chicken is thoroughly done.
- Turn off oven.
- Shred chicken with a fork. Once chicken is shredded, place chicken back in oven for 5 minutes. (This allows the shredded chicken to marinate.)
As mentioned above, there are several options as to how to serve the chicken. We used it for chicken tacos. I topped the chicken with pepper jack cheese, cilantro, sautéed green bell peppers, lite sour cream, and avocado.
Fit Doxie Mom 