Slow Cooked Pollo Con Salsa Roja

This Everyday Paleo recipe was one of the first ones I made from her web site.  It’s easy and has a little “kick” to it.


3 lbs boneless skinless organic free range chicken thighs

1 yellow onion sliced

7 celery stalks diced

2 cups baby carrots

28 oz can of El Pato Salsa Para Enchiladas (find it on the mexican food aisle)

Juice from 1 lemon

4 cloves of garlic  minced

1 bunch of cilantro chopped

2 avocados diced

In the bottom of your slow cooker, layer the carrots, celery, and onions and top with the minced garlic.  On top of the veggies layer your chicken, squeeze the lemon juice over the chicken, and pour the entire contents of the El Pato sauce on top.  Cook on low all day (6-8 hours)



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