Crock Pot Salsa Verde Chicken

Ingredients

• One Crock Pot (slow cooker) or this wouldn't be a crock pot chicken!  
• 1 small can of green chilies
• 1 small can Diced Jalapenos
• 1 large can Salsa Verde (green salsa)
• 3-4 garlic cloves whole
• 3 chicken breasts
• Fresh ground salt and pepper to taste (substitute Mrs. Dash Original Recipe)
• Ground cumin (start small and taste and add while cooking).

Directions

1. Slice chicken breasts in half length-wise, so the breasts are thinner.
2. Rub the chicken breasts with the fresh ground salt and pepper and cumin.
3. Place the chicken breasts inside the slow-cooker and pour the can of green chilies and jalapeños over the chicken breasts.
4. Pour Salsa Verde to completely cover the chicken breasts.
5. Toss in the garlic cloves basketball-style from 3 feet away.
6. Cook for about 6 hours on Low.
7. The last 15 minutes, shred the chicken breasts with two forks, or three forks if you are really good!
8. Put chicken back into the crock pot for the 15 minutes on High.
9. Serve with typical garnish... tortillas, avocado, diced red onions and cilantro, and of course Mexican beer.

Marinated Cheese

Ingredients

• 1 (8 oz) block of Cheddar Cheese
• 1 (8 oz) package Cream Cheese

Marinade

• 1/2 Cup Olive Oil
• 1/2 Cup White Wine Vinegar
• 3 Tablespoons Parsley, chopped
• 1 stalk Green Onions, minced
• 4-6 cloves Garlic, minced
• 1 (2 oz) jar diced Pimientos drained
• 3/4 teaspoons dried Basil
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon salt (optional)
• 1 teaspoon sugar (optional)
• 1 jalapeno pepper diced (optional)

Directions

1. Combine all Marinade ingredients in a jar, cover tightly, and shake vigorously.
2. Make sure cheese is well chilled (put in freezer for 15 minutes). Cut block of cheddar in half lengthwise, then cut into 1/4" thick slices.
3. Cut Cream Cheese using the same procedure above.
4. Arrange cheese slices alternately (Cheddar, Cream, Cheddar, Cream ...) in a shallow baking dish, standing them in their edge.
5. Pour marinade over cheese slices. Cover and refrigerate for at least 8 hours.

Serve with crackers, or just pop them in your mouth when nobody is looking. This was served at a party and I embarrassingly ate about half the plate. It was sooooo good!!