Slow Cooker Salsa Fresca Chicken
Ingredients
2 Pounds chicken tenderloins
Bunch cilantro
3 Cloves garlic
1/2 sweet onion
1 jalapeno, seeded and diced
1 red chili pepper, seeded and diced
4 Roma tomatoes, seeded and diced
1 Teaspoon cumin
1 Teaspoon sea salt
1/2 Teaspoon white pepper
1/2 Teaspoon chili powder
2 Cups cheese, chihuahua (medium cheddar or muenster if not available)
2 limes, quartered
Directions
Roughly chop cilantro. Cut onion, jalapeno, red chili pepper, and roma tomatoes into large chunks. Add cilantro, garlic, and onion to a food processor and pulse for 10 seconds. Add jalapeno and red chili pepper and pulse for 10 seconds. Finally, add Roma tomatoes and pulse for 15 seconds.
Season chicken tenderloins with cumin, sea salt, white pepper, and chili powder. Place into the bottom of the slow cooker and top with salsa. Cook on high for 3 hours.
Add chihuahua cheese over the top of the chicken and cook 30 minutes, or until melted.
Garnish with cilantro and limes.
