Prep Time: < 5 minutesCooking Time: 6-8 hoursServings: 4 INGREDIENTS 1 ~15oz. Jar Salsa Verde (we used Xochitl) 1 ~14oz. Jar Chicken Bone Broth (we used Epic) 4 Chicken Breasts or Thighs (we used two packages of Red Wheelbarrow thighs) INSTRUCTIONS Dump everything into the slow cooker, fill the empty salsa jar with water and pour it over top. Cook on low 6-8 hours, or until chicken pulls apart. (Pro tip: chicken thighs tend to work better than chicken breasts the longer you plan to have them cook). Serve over rice, in tacos, or over a southwestern salad and enjoy!
One-pan dinners are a lifesaver during the busy school or work week! Not only do they allow you to toss everything into the oven without much fuss, they also offer quick and painless clean-up. This easy weeknight recipe comes to us from our friends at Delicious Living. Ingredients 2 cups brussels sprouts, trimmed and halved 2 cups sliced leek 3 cloves garlic, chopped 3 tablespoons of juice from fresh organic lemons 1 tablespoon plus ½ teaspoon olive oil, divided ¼ teaspoon salt ½ teaspoon black pepper 4 Bell & Evans organic boneless, skinless chicken thighs (approximately 1½ pounds), fat trimmed 1 organic [...]