Shredded Chicken Chili Verde

1. 1

   add olive oil and brown chicken thighs, skin side down in batches - transfer to plate until all are done. save drippings.

2. 2

   leave 2 tbsp chicken fat in dutch oven (or pot if transferring to crock pot) and add onions and garlic, sautee until soft.

3. 3

   return chicken and drippings to dutch oven or transfer everything to crock pot.

4. 4

   add insalsa verde and enough water to cover. for dutch oven cover and place in 275 degree oven for 3-4 hours. For crock pot, set on low and cook for hours until meat is falling off the bones.

5. 5

   remove chicken and let cool. remove and discard bones and skin. Shred chicken and return to sauce. Cook down to desired consistency and serve.

6. 6

   serving options include: 1) over rice 2) in tortillas 3) in lettuce wraps 4) as burrito filling 5) drained as empanada filling 6) as enchillada filling.

* Per serving · 4 servings · Values may vary.

No additional tips available.