Time to load up the slow cooker:
This recipe is a keeper: delicious, quick, and super easy. Couple of things about it, though. First, yes, right, as many others have commented, it makes a huge difference what kind of salsa verde you use. The salsa is responsible for the basically the entire flavor profile here, so you want to use something good. I'm a big fan of the Mrs. Renfro line, so I've made this with Mrs. Renfro's Jalapeno Green Salsa.
I don't agree. I set aside the starchy liquid from the beans to thicken the broth if it needed it, and I ended up using a little of it, but I didn't really need to. The big problem, it seems to me, is that the potatoes cook MUCH quicker than the chicken, so if you put them in at the same time, you're going to end up with mashed potatoes. I didn't use a slow cooker, and maybe that would make a difference, though I can't really imagine why.
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