Occasionally a recipe comes along that is so simple and tasty I wonder; how did I never make this before? Salsa Verde Chicken is just that. It is a dump-and-go slow cooker recipe that is delicious, easy and flexible. And would you believe you only need five ingredients to make it?

This chicken works for burrito bowls, tacos, quesadillas, nachos or even as a salad topping. My favorite way to eat it is as a burrito bowl. The day I cook the chicken in the slow cooker, I also cook some peppers and onions on the stove and heat up some canned beans and frozen corn. I combine everything with some rice to make a delicious meal. I usually end up with at least 3 leftover bowls to eat later in the week or put in the freezer.

As we move into the colder months, you may make more slow-cooked meals. Check out the University of Minnesota’s resources on slow cooker food safety. One of their tips is to avoid putting frozen meat in the slow cooker. It may take too long to get to a safe temperature and result in unsafe food. Instead, thaw the meat in the refrigerator for 1-2 days before adding to the slow cooker.