Slow Cooker Chicken and Shrimp with Green Chile

Cooking chicken, shrimp, and fish with greens has been a favorite for a long time, and it is also a wonderful way to eat a lot of veggies in one meal.

This recipe is an easy one that is great for a family dinner.

The slow cooker is perfect for making dinner in the summer and for the summertime, when you have access to all of your favorite green vegetables, but it is still a great choice for a quick meal when you want to save time and time alone.

This is a great way to make the perfect meal for those days when you are cooking dinner for family or friends or when you need to have a quick dinner in your backyard.

How to Cook Salmon, Cooking Prime Rib,Cooking Lobster Tail With Green Chile: Recipe Ingredients 2 boneless skinless chicken thighs 1 pound prime rib 3 cloves garlic, minced 1/2 teaspoon ground cumin 1/4 teaspoon black pepper 1 tablespoon cilantro 1 tablespoon parsley, chopped 1 tablespoon olive oil 1 tablespoon red wine vinegar 2 bay leaves 1/8 teaspoon sea salt 1 tablespoon dried thyme 2 teaspoons fresh thyme Directions Place chicken thighs in a slow cooker.

Cook on high for 3 to 4 hours or low for 4 to 5 hours, or until meat is no longer pink.

Transfer to a cutting board, skin side down.

Place garlic, cumin, and pepper on the slow cooker and sauté until fragrant.

Add the cilantro, parsley and thyme.

Add 2 teaspoons of the olive oil, vinegar, and bay leaves.

Bring to a boil.

Reduce heat and simmer for about 10 minutes, or for about an hour longer, depending on how fragrant your chicken is.

Drain, then rinse chicken, and then shred with a fork.

(If you are making this for a group, you might want to cook it together first, just so you have the right amount of meat.)

Remove bay leaves from the skin, discard the bay leaves, and discard the meat.

Chop chicken into bite-sized pieces and serve with the greens and herbs.

Serve hot.

Recipe Notes You can substitute 1/3 cup dried oregano, 1/6 cup dried basil, 1 tablespoon freshly grated Parmesan cheese, 1 teaspoon kosher salt, or 1 teaspoon dried thymes for a thinner or creamier sauce.

The sauce is still delicious.

You could also use frozen spinach instead of fresh, but the flavor is much better.

If you are using frozen spinach, remove the stems, discard all but one inch of the stem and the top of the leaves, then thaw for 1 hour.

Store leftovers in the refrigerator.

Recipe and photos adapted from Cooking Light.

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