In a slow cooker add:
2 chicken breasts (no skin)
1 jar of TJ’s green salsa verde
1 onion chopped
1 green pepper chopped
3 garlic cloves minced
1 c water
Slow cook on high for 3-4 hours.
Remove the chicken and shred by using two forks. Put the chicken back into the slow cooker and add:
1/2 lb of browned ground turkey
1/2 c cooked bacon slivered
4 ears of fresh corn cut off the cob raw or 2 c of frozen corn
3 c chicken bone broth (TJ’s)
1 can of organic full fat coconut cream
1 jalapeño or to taste depending on heat
1/2 c of fresh cilantro coarsely chopped
1 bay leaf
Salt & pepper to taste
Slow cook for at least an hour or longer. Serve with grass fed grated cheese on top and or avocado. I also love to add chopped tomatoes as well!! (Or leftover bruschetta topping)
