Green Salsa Chicken
Roasted Green Salsa
1 white or yellow onion
1-2 hot peppers of your choice, preferably green ones
4-5 cloves garlic
3-4 tablespoons of oil (I used avocado oil, but olive oil would work too.)
Salt and pepper
Preheat oven to 425. Peel garlic and tomatillos. Cut tomatillos in half. Cut onion in quarters. Cut pepper in half and discard stem and seeds. Toss everything with oil (or use a pastry brush and brush it on each vegetable.) Sprinkle with salt and pepper. Roast for 25 minutes. Let cool complete, and then blend in your blender until you have a chunky consistency.
Shredded Chicken4 chicken breasts
1/2 can of coconut milk
zest of one lime
juice of one lime
salsa recipe from above
salt to taste
Pour half the salsa in your crock pot. Place chicken breasts and sprinkle with salt. Pour in the rest of the salsa, the lime zest, lime juice and coconut milk. Cook on low for 5-6 hours. Take chicken out 30 minutes towards the end and shred. Place back in sauce and stir. Adjust salt as needed. Serve with cheese and lettuce for the photo above, otherwise use as a stuffing for tacos or burritos.