Slow Cooker & Pressure Cooker Salsa Verde Chicken

From the NYT Cooking section, a recipe for salsa verde chicken that you can prepare either in a slow cooker or the Instant Pot. Directions for both are below. Think of this recipe is a meal-in-a-bowl that you can change up depending on what you have on hand: add 1 cup of frozen or fresh corn, or a drained 15-ounce can of black beans or pinto beans. (Add them at the end along with the fresh cilantro and scallions.) You can serve the chicken alone or over rice, or use it as a taco or enchilada filling. Last night we did as the British do and stuffed leftovers into a "jacket potato," (a baked potato stuffed with savory ingredients).

Want to enjoy a few tortilla chips on the side? Guess what? This recipe is ZERO Weight Watchers Points! You’ve got room for (a moderate amount) of indulgence! Mindful eating is about creating healthy habits, not restrictions.

1½ pounds boneless, skinless chicken thighs

1½ cups jarred salsa verde

1 (4-ounce) can mild chopped green chiles

8 garlic cloves, finely chopped

1 jalapeño, stemmed, seeded and diced

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground cumin

3 scallions (green and white parts), thinly sliced

1 small bunch cilantro, leaves and tender stems finely chopped (about 1 heaping cup)

Kosher salt, to taste

Fresh lime juice, to taste

Slow Cooker Instructions:

Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don’t add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)

Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice.

Pressure Cooking instructions:

Add the chicken, salsa verde, canned chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin to a 6- to 8-quart electric pressure cooker; stir to combine. (Don’t add salt yet, as many jarred salsas are high in sodium.) Close the lid and turn the pressure knob to sealed. Cook on high pressure for 8 minutes.

Turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually. Open the lid. If you would like to reduce the sauce, remove the chicken with a slotted spoon to a bowl and turn on the simmer function; let the sauce bubble for about 5 minutes, stirring occasionally, to thicken. Add the chicken back into the pot if you have removed it. Use two forks to coarsely shred the chicken. Stir in the scallions and cilantro. Taste, and season with salt and lime juice.

Serves 4

WW Points per serving: 0