Sometimes, dinner is like this post: quick. I need to get it done but it’s hard to sandwich in between my other responsibilities. I want to provide quality to my people. From a practical standpoint, needs it to be easy and simple.

Enter Chicken Verde. (And this short post.)

This dinner staple takes all of two minutes to prepare. Throw it together before you leave for work and let the slow cooker do its magic. If you’re a Pothead (not that kind, silly … the Instant Pot kind), utilize it. Either way, you’ll get tender shredded chicken you can serve several ways.

It’s gluten-free, dairy free, and full of zingy protein and fiber.

Chicken Verde

2 lbs chicken breasts or tenders, fresh or frozen
2 tsp cumin (or more, if that’s your jam)
1 can black beans, rinsed and drained (literally the most time-consuming part of this process)
1 16-oz jar chile Verde sauce (I like Herdez brand, mild or medium)

Place chicken in bottom of the pot. Sprinkle cumin on top. Cover with black beans. Pour Verde sauce over everything.

That’s it. Cook in a slow cooker 6ish hours on low (high if your chicken is frozen). If you’re using an Instant Pot, cook on high pressure for 22 minutes.

Remove chicken after cooking. Shred and mix back in with the sauce.

Serve over rice, in a taco shell, or in a tortilla. Make it look pretty and add a little extra flavor by adding avocado, pico, or cheese.

You’ll get fantastic flavor either way you cook it. I threw this together in the time I could hold my breath last night, then raced off to taxi duty. Forty minutes later I arrived home to dinner ready.

Talk about an easy button. If I could get one for this taxi service I run…

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