Real Simple

Easy Dinners



Fresh, family-friendly meals to simplify your weeknights

✓ Make Ahead ✓ Slow Cooker ✓ Gluten-Free ✓ Family Friendly

2 white onions, halved

11/2 lb. boneless, skinless chicken thighs

1 16-oz. jar tomatillo salsa

2 poblano chiles, seeded and cut into 1-in. pieces (about 2 cups)

1 tsp. kosher salt, divided

3 large plum tomatoes, diced

(2 cups)

3 Tbsp. finely chopped

fresh cilantro leaves

2 Tbsp. fresh lime juice (from 1 lime), plus wedges for serving

8 corn tostadas 21/2 oz. queso fresco (fresh Mexican cheese), crumbled (about 1/2 cup)

CHOP 1 onion half to measure ½ cup; set aside. Chop remaining onion halves into 4 wedges each.

STIR onion wedges, chicken, salsa, poblanos, and 3/4 teaspoon salt in bowl of a 6-quart slow cooker. Cover and cook on low until tender, 4 to 5 hours. Using 2 forks, shred chicken in slow cooker.

MEANWHILE, make the pico de gallo: Stir tomatoes, cilantro, lime juice, reserved chopped onion, and remaining 1/4 teaspoon salt in a medium bowl. Cover and refrigerat­e until ready to use or for up to 12 hours.

USING a slotted spoon or tongs, top each tostada with about

3/4 cup chicken mixture, 2 tablespoon­s pico de gallo, and 1 tablespoon queso fresco. Serve with lime wedges.

PER SERVING: 525 Calories, 16g Fat (6g Saturated), 11mg Cholestero­l, 6g Fiber, 43g Protein, 46g Carbs, 1,901mg Sodium, 14g Sugar

 ?? Recipes by Pam Lolley Photograph­s by Caitlin Bensel ??
Recipes by Pam Lolley Photograph­s by Caitlin Bensel

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