Using home canned chicken makes this salsa chicken very easy to make and very easy to double or triple the recipe. Use either canned chicken breasts or canned chicken thighs. And be sure to save the drained broth!
GREEN SALSA CHICKEN (Pantry Cooking with Home Preserved Foods)
1 pint chicken, drained and shredded
Tex-Mex Seasoning
1 cup salsa verde
Put shredded chicken in a small (1-1/2 to 2 quart) slow cooker. Generously sprinkle Tex-Mex Seasoning over the top. Pour salsa over the chicken to cover. Cook on Low for about 6 hours. Stir before serving. Makes about 3 cups. Use as taco or enchilada filling, or serve over rice.
