Ingredients
The following ingredients have 7 Servings
- 1 medium onion, finely chopped
- 2.5 lbs boneless skinless chicken thighs
- 1 28 oz jar salsa verde (I like the Whole Foods brand)
- 2 cups frozen corn kernels
- Tortillas or cooked rice, for serving
- Other optional toppings: shredded lettuce, Greek yogurt or sour cream, avocado, shredded cheese, black beans, etc.
Instruction
- Cooking Option 1:
- Add 1 Tbsp oil to a large Dutch oven and heat over medium-low heat for 3 minutes.
- Add chicken and brown for 3-4 minutes on each side (you may need to do this in two batches to avoid overcrowding the pot). Remove chicken to a plate and set aside.
- Add chopped onion and cook until it begins to soften.
- Add chicken back to the pot along with the salsa and corn and cook over low heat for about two hours.
- Remove chicken from pot and pull apart with a fork, then add back to the pot to reincorporate with the sauce.
- Serve with tortillas or rice, plus dollops of Greek yogurt and/or guacamole.
- Cooking Option 2:
- Place first four ingredients in a slow cooker and cook on low for 4-5 hours.
- Use a fork to shred the chicken, then mix chicken back in with the sauce. Serve as mentioned above.
- **Note: This chicken dish can be frozen and enjoyed up to 3 months later**
