4-Ingredient Slow Cooker Salsa Verde Chicken
I absolutely love food blogging. But I have to confess, there’s one thing about my pre-recipe-developing days that I really miss sometimes about cooking – not measuring stuff.
Before I started sharing recipes with you, I was totally “that cook” who prided herself on rarely pulling out a measuring cup or spoon. Sure, I usually had to do so for baking. But for cooking? I loved tossing in a “glug” of this here, a “pinch” of that there, a “handful” of that here, and a “sprinkle” of that there….you know, “eyeing it”. It’s definitely my favorite way to cook. And arguably, it’s the way that people have cooked for most of history and still continue to cook today in most countries around the world.
But hey, there’s also something to be said for a good, specific, predictable, tried-and-true recipe. So today I thought I’d share one that began as a dump-everything-in-a-crock-pot-and-see-what-happens, and actually turned out so good that I went back afterwards to measure everything in order to share it with you. It’s basically a seriously delicious and easy Mexican shredded chicken recipe made with two of my favorite ingredients — salsa verde and beer.
