Slow Cooker Salsa Verde Chicken. These four words together represent one of the most effortlessly delicious, most versatile, most crowd-pleasing slow cooker recipes that exists. We are talking about chicken that is so incredibly tender after hours of slow cooking in a vibrant, tangy, slightly spicy salsa verde that it literally falls apart at the touch of a fork, soaking up every drop of that incredible tomatillo-based sauce and becoming infused with the most wonderful flavours — bright and tangy from the tomatillos, slightly spicy from the green chilies, fragrant with cumin and garlic, and finished with fresh lime juice and cilantro that makes everything taste alive and vibrant.
What I love most about this recipe beyond how incredibly delicious it is, is how many different ways you can use the finished chicken. Pile it into tacos. Stuff it into burritos. Serve it over rice for a beautiful burrito bowl. Layer it in quesadillas with melted cheese. Use it as an incredible enchilada filling. Pile it onto nachos. Serve it over creamy mashed potatoes for something unexpectedly wonderful. The possibilities are genuinely endless and having a batch of this chicken in the fridge or freezer means you are always just minutes away from an outstanding meal.
By the end of this article you will have everything you need — the complete recipe, a detailed method, tips for the best results, all the ways to serve it, storage advice, and answers to all your questions. Let us get into it.
What Is Salsa Verde?
Credits: Source from goggle
Before we get into the recipe itself, let us talk about salsa verde because understanding what it is will help you appreciate this dish even more and make better choices when shopping for ingredients.
Salsa verde — which simply means green sauce in Spanish — is a Mexican sauce made primarily from tomatillos. Tomatillos are small, green, tomato-like fruits that are encased in a papery husk. Despite looking like green tomatoes, tomatillos are actually a completely different plant related to the cape gooseberry. They have a bright, tangy, slightly citrusy flavour that is quite different from regular tomatoes and is one of the most distinctive and beloved flavours in Mexican cooking.
Traditional salsa verde is made by roasting or boiling tomatillos along with onion, garlic, and green chilies — typically serranos or jalapeños — and then blending everything into a sauce that is poured over or used to cook everything from enchiladas and tamales to grilled meats and eggs. It is bright, tangy, slightly spicy, and deeply complex in a way that is completely unique.
For this recipe, you can use either homemade salsa verde or a good quality store-bought version. Store-bought salsa verde has improved enormously in quality in recent years and there are many excellent options available. When buying store-bought, look for a salsa verde that lists tomatillos as the first or second ingredient and has a relatively short, recognisable ingredient list. Avoid versions that are mostly water or that contain a lot of artificial preservatives.
Why This Recipe Works So Beautifully in the Slow Cooker
The slow cooker is an absolutely perfect environment for this recipe and understanding why helps you get the most out of every step.
Chicken thighs — which are the recommended cut for this recipe — are made up of slightly fattier, more connective-tissue-rich meat than chicken breasts. During the long, gentle cooking process in the slow cooker, the collagen in the connective tissue breaks down into gelatin, which lubricates every fibre of the meat and makes it incredibly tender, moist, and easy to shred. This process cannot be rushed — it needs the sustained, gentle heat that a slow cooker provides over several hours.
The salsa verde cooking liquid serves two purposes simultaneously. It provides the moisture the chicken needs to stay juicy during the long cooking process. And it infuses the chicken with its incredible flavour throughout every hour of cooking, so by the time you open the slow cooker and shred the chicken, every single fibre is soaked in that vibrant, tangy, slightly spicy salsa verde flavour.
The reduced cooking liquid at the end — poured back over the shredded chicken — is essentially a free, intensely flavourful sauce that makes the finished chicken even more delicious and keeps it moist during storage.
Choosing the Right Chicken
Bone-in, skin-on chicken thighs give the most flavourful result. The bone contributes depth to the cooking liquid and the skin, while not particularly pleasant to eat after slow cooking, adds richness and flavour to the sauce during cooking. Remove the skin before serving if you prefer.
Boneless, skinless chicken thighs are the most convenient option and still give an excellent result. They shred very easily and have enough fat content to stay juicy during the long cooking process. This is the recommended choice for this recipe because it combines great results with maximum convenience.
Bone-in chicken breasts work but can become dry if cooked for too long since breasts are leaner than thighs. If using bone-in breasts, check them after 4 hours on LOW.
Boneless, skinless chicken breasts are the leanest option and can dry out in the slow cooker if not careful. They work best when cooked on LOW for 3 to 4 hours rather than 6 to 8 hours and benefit from slightly more salsa verde in the pot to keep them moist. If you prefer white meat and want to use breasts, cut them in half crosswise before slow cooking to ensure they cook through evenly without becoming rubbery.
For the very best pulled, shredded chicken with the most incredible texture, use boneless skinless chicken thighs. They are forgiving, juicy, and absolutely perfect for this application.
Ingredients You Will Need
For the slow cooker:
- 1 kilogram of boneless skinless chicken thighs (about 6 to 8 thighs depending on size)
- 2 cups of salsa verde (store-bought or homemade — see notes below)
- 1 can of diced green chilies (113 grams — mild or hot depending on your heat preference)
- 4 cloves of garlic (minced)
- 1 medium onion (finely diced)
- Juice of 1 lime
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- Half a teaspoon of garlic powder
- Half a teaspoon of onion powder
- Half a teaspoon of dried oregano (Mexican oregano is ideal if you can find it)
- Salt and black pepper to taste
- Half a teaspoon of smoked paprika (optional but adds wonderful depth)
For finishing:
- Juice of 1 additional lime (added after shredding)
- A generous handful of fresh cilantro (roughly chopped)
- Salt to taste for final seasoning
For homemade quick salsa verde (if making your own):
- 500 grams of tomatillos (husked and rinsed)
- 2 jalapeños or 2 serrano peppers (stems removed)
- 1 small white onion (quartered)
- 4 cloves of garlic (unpeeled)
- 1 tablespoon of olive oil
- Salt to taste
- Juice of 1 lime
- A handful of fresh cilantro
Step-by-Step Cooking Method
Step 1 — Make the Quick Salsa Verde (If Making Homemade)
If you are using store-bought salsa verde, skip this step entirely and go straight to Step 2. But if you have the time and inclination, homemade salsa verde takes about 15 minutes and is genuinely outstanding.
Preheat your oven to 220 degrees Celsius or preheat your grill to high. Place the husked and rinsed tomatillos, jalapeños or serranos, quartered onion, and unpeeled garlic cloves on a baking sheet. Drizzle with olive oil and toss to coat. Roast in the oven for 15 to 20 minutes, or place under the grill for 8 to 10 minutes, until everything is soft and slightly charred — the tomatillos should be blistered and slightly browned, the jalapeños should be charred on the skin, and the garlic should be soft inside its skin.
Remove from the oven and let cool slightly. Squeeze the roasted garlic out of its skins and discard the skins. Transfer everything — tomatillos, jalapeños, onion, garlic, and all the roasting juices — to a blender. Add the lime juice, fresh cilantro, and salt. Blend until smooth or leave slightly chunky based on your preference. Taste and adjust the seasoning. Set aside.
Roasting the ingredients before blending is what gives homemade salsa verde its incredible depth and complexity. The charring adds smokiness, the roasting concentrates the tomatillo flavour, and the caramelisation of the onion adds sweetness that balances the natural tartness of the tomatillos.
Step 2 — Season the Chicken
Pat the chicken thighs completely dry using paper towels. Dry chicken surfaces, even in a slow cooker recipe where the chicken will eventually be submerged in liquid, benefits from being dried first because it allows the seasonings to adhere more effectively to the surface.
Season both sides of each chicken thigh generously with salt, black pepper, cumin, chili powder, garlic powder, onion powder, dried oregano, and smoked paprika if using. Press the seasonings in firmly so they adhere to the surface of the chicken. This seasoning directly on the chicken rather than just in the sauce ensures that the chicken itself is well seasoned all the way through rather than relying solely on the salsa verde for flavour.
Step 3 — Optional Searing Step
This step is optional but highly recommended if you have an extra 10 minutes. Searing the chicken thighs in a hot pan before adding them to the slow cooker creates a golden-brown crust on the exterior that adds a layer of flavour complexity — the Maillard reaction that happens during searing creates hundreds of new flavour compounds on the surface of the chicken that simply cannot be created in the slow cooker alone.
Heat a tablespoon of oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken thighs in a single layer — in batches if necessary. Sear for 2 to 3 minutes on one side without moving until golden brown. Flip and sear for another 1 to 2 minutes on the other side. The chicken does not need to be cooked through — just browned on the outside. Transfer to the slow cooker.
If you seared the chicken, add a splash of salsa verde or chicken broth to the hot pan and use a wooden spoon to scrape up all the golden, caramelised bits from the bottom. Pour this deglazing liquid into the slow cooker — those bits are concentrated flavour and you do not want to leave them behind.
Step 4 — Load the Slow Cooker
Place the seasoned chicken thighs in the bottom of the slow cooker in a relatively even layer. They can overlap slightly if necessary — the slow cooker will accommodate it.
Add the diced onion and minced garlic over and around the chicken. Pour the salsa verde over everything, making sure the chicken is mostly covered or well coated in the sauce. Add the can of diced green chilies — pour in the entire contents including the liquid. Add the lime juice. Give everything a gentle stir to distribute the ingredients.
The chicken does not need to be completely submerged in the salsa verde. A generous coating and the steam trapped inside the sealed slow cooker is sufficient to cook and flavour the chicken beautifully throughout.
Step 5 — Cook Low and Slow
Place the lid on the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. The LOW setting is always preferred for this recipe — the longer, gentler cooking on LOW gives the chicken more time for the collagen to fully break down and for the flavours to develop and deepen. The HIGH setting gives a good result but the texture and flavour are noticeably better with the LOW setting.
Do not lift the lid during the cooking time unless absolutely necessary. Every time the lid is lifted, the trapped steam escapes and the temperature inside drops, adding about 20 to 30 minutes to the cooking time to recover. Trust the process and let the slow cooker do its work.
The chicken is done when it is completely tender, falls apart easily when pressed with a spoon, and shreds effortlessly with two forks. The internal temperature should read at least 74 degrees Celsius, but at the level of tenderness you want for shredding, the temperature will typically be significantly higher than this.
Step 6 — Shred the Chicken
Use two large forks or tongs to carefully remove the cooked chicken thighs from the slow cooker and place them on a cutting board. The chicken will be very tender and may start falling apart as you lift it out — this is exactly what you want.
Use two forks to shred the chicken into long, satisfying strands. Work against the natural grain of the meat, pulling the forks in opposite directions through the chicken. At this level of tenderness, the shredding should require almost no effort — the chicken should practically fall apart on its own.
Remove any pieces of fat or cartilage that you do not want in the finished chicken. Return all the shredded chicken to the slow cooker.
Step 7 — Reduce the Cooking Liquid and Finish
After removing the chicken, look at the cooking liquid remaining in the slow cooker. If it is quite thin and watery, ladle it into a small saucepan and reduce it over medium-high heat for 8 to 10 minutes until it has thickened slightly and become more concentrated in flavour. Pour this reduced liquid back over the shredded chicken in the slow cooker.
If the cooking liquid already looks thick and saucy, just pour it directly over the shredded chicken without reducing.
Add the juice of the additional lime over the shredded chicken and stir through. The fresh lime juice added after cooking — not before — preserves its bright, vibrant acidity that cooking would have muted and dulled. This finishing lime juice is what makes the chicken taste incredibly fresh and vibrant rather than heavy and stewed.
Add the fresh chopped cilantro and stir through. Taste the chicken and adjust the seasoning with salt, more lime juice, or more cumin as needed. The finished chicken should taste bright, tangy, slightly spicy, deeply savoury, and deeply satisfying.
Step 8 — Serve in Your Favourite Way
The chicken is now ready to be used in whatever way you love best. See the serving suggestions section below for all the wonderful ways to enjoy this incredible chicken.
Helpful Cooking Tips for the Best Results
Use chicken thighs, not breasts. I know many people prefer chicken breasts for everyday cooking but for this slow cooker recipe, chicken thighs are significantly superior. They have enough fat and connective tissue to stay moist and tender during the long cooking process and to shred into the most incredible, juicy, flavourful strands. Chicken breasts can become dry and stringy if cooked for too long in the slow cooker. Thighs are forgiving, juicy, and absolutely perfect for this application.
Cook on LOW rather than HIGH. The LOW setting gives the collagen in the chicken thighs more time to break down gradually and fully, resulting in chicken that is more tender, more juicy, and more flavourful than chicken cooked on HIGH. If you have the time, always choose LOW.
Add the fresh lime juice and cilantro after cooking. These two ingredients lose their vibrant character when cooked for hours in the slow cooker. The lime becomes mellow and flat. The cilantro turns dull and loses its distinctive fresh flavour. Always add them after the chicken is cooked and shredded for the most vibrant, fresh-tasting result.
Do not skip the finishing reduction. The cooking liquid after the chicken is done is full of incredible flavour but is often too thin to be a proper sauce on its own. Taking the extra 10 minutes to reduce it in a saucepan concentrates those flavours into something much more intense and satisfying that keeps the shredded chicken moist and well sauced.
Use the best salsa verde you can find or afford. Since salsa verde is the primary flavour component of this dish, its quality has an outsized impact on the final result. A good quality salsa verde with tomatillos as the primary ingredient will give you a much more complex, vibrant, and satisfying result than a cheap, watery version. Brands that are well-reviewed and widely available tend to use better quality ingredients than generic store brands.
Sear the chicken first if you have time. The optional searing step adds a layer of flavour through the Maillard reaction that slow cooking alone cannot provide. It takes about 10 extra minutes and the difference in the depth of flavour of the finished chicken is very noticeable. If you have the time on a weekend or a slower weekday morning, do the sear.
Season the chicken directly, not just the sauce. Applying the spice blend directly to the chicken before cooking rather than just mixing everything into the sauce means the chicken itself is well seasoned from the surface inward rather than just relying on the surrounding sauce for flavour. Direct seasoning gives you a more deeply flavoured result.
Common Mistakes to Avoid
Lifting the slow cooker lid repeatedly during cooking. Every time you lift the lid the temperature inside drops and the cooking time extends. Resist the urge to check, stir, or adjust anything during the cooking time. The slow cooker works best when left completely undisturbed.
Adding too much liquid. Slow cookers trap moisture very effectively — very little evaporation happens during the cooking process. Adding too much liquid results in a very thin, watery sauce that lacks concentration and flavour. The 2 cups of salsa verde plus the liquid from the green chilies and the lime juice is sufficient — do not add extra broth or water unless the recipe specifically calls for it.
Cooking on HIGH for the full time. Some slow cooker recipes work equally well on HIGH as on LOW but this is not one of them. The chicken becomes significantly more tender and more flavourful when cooked slowly on LOW. If you are pressed for time and must use HIGH, reduce the cooking time to 3 to 4 hours and check the chicken early.
Not tasting and adjusting at the end. Slow cooker dishes can mellow out in flavour during the long cooking time and often need a final adjustment before serving. Always taste the finished chicken and adjust the salt, the lime juice, and any spices before serving. The fresh lime juice and cilantro at the end are also essential for bringing the flavour back to a bright, vibrant place after the long cooking time.
Shredding the chicken while it is still too hot. Very hot chicken can burn your hands and is also slightly harder to shred cleanly than chicken that has rested for 5 to 10 minutes. Let the chicken rest briefly before shredding for safer, easier, cleaner shredding.
Using chicken breasts for the full 8 hours. Chicken breasts cooked on LOW for 8 hours will be very overcooked, dry, and stringy. If using breasts, check them after 3 to 4 hours on LOW.
Ways to Serve Slow Cooker Salsa Verde Chicken
This is where the magic of this recipe truly reveals itself. The shredded salsa verde chicken is one of the most versatile proteins you can keep in your fridge or freezer because it works beautifully in so many different applications.
Salsa verde chicken tacos are perhaps the most popular and most loved way to enjoy this chicken. Warm small corn or flour tortillas, pile on the shredded chicken, and top with diced white onion, fresh cilantro, crumbled cotija cheese, sliced radishes, a drizzle of crema, and an extra squeeze of lime. These are genuinely outstanding tacos that rival anything from a restaurant.
Burrito bowls are another wonderful application. Serve the chicken over a base of cilantro lime rice or plain white rice. Add black beans, corn, diced tomatoes, shredded lettuce, sour cream, guacamole, and shredded cheese. Drizzle with extra salsa verde and hot sauce. This burrito bowl is a complete, beautiful, deeply satisfying meal.
Burritos: Warm a large flour tortilla, spread with sour cream, add rice, beans, the shredded chicken, cheese, and any other fillings, wrap tightly, and toast in a dry pan until golden and crispy on the outside. The toasted burrito exterior is an incredible addition that adds crunch and flavour.
Quesadillas: Place a generous amount of shredded chicken and shredded Monterey Jack cheese between two flour tortillas and cook in a pan until golden and crispy and the cheese is fully melted. Serve with sour cream, guacamole, and extra salsa verde for dipping.
Enchiladas: Roll the shredded chicken in corn tortillas, place in a baking dish, cover with salsa verde and shredded cheese, and bake until bubbly and golden. These salsa verde chicken enchiladas are absolutely extraordinary.
Nachos: Layer tortilla chips with the shredded chicken, black beans, shredded cheese, and jalapeños on a baking sheet. Bake at 200 degrees Celsius until the cheese is melted and bubbly. Top with sour cream, guacamole, pico de gallo, and fresh cilantro. This is one of the best nacho combinations imaginable.
Soup: Add the shredded chicken and a cup of its cooking liquid to a pot of chicken broth with diced potatoes, corn, and white beans. Simmer for 20 minutes and finish with lime juice and cilantro for an incredible, warming soup.
Over mashed potatoes: This sounds unconventional but is genuinely outstanding. The tangy, spiced chicken over creamy buttery mashed potatoes with the salsa verde sauce poured over creates a wonderful flavour combination that is deeply comforting and delicious.
Salads: Pile the shredded chicken over a big salad of romaine, black beans, corn, cherry tomatoes, avocado, and tortilla strips. Dress with a lime vinaigrette for a complete, satisfying meal.
On rice: The simplest and most satisfying way to enjoy this chicken for a quick weeknight dinner — a scoop of fluffy white rice, a generous pile of salsa verde chicken, and all the toppings you love.
How to Store Leftovers
In the fridge: Allow the shredded chicken to cool completely before transferring to an airtight container. Store with enough of the cooking liquid to keep it moist. Keep in the refrigerator for up to 4 to 5 days. Reheat gently in a pan over medium-low heat with a small splash of broth or water added to loosen, or in the microwave covered with a damp paper towel in 1-minute intervals. Always add a fresh squeeze of lime juice and a pinch of salt after reheating to revive the bright flavours.
In the freezer: Salsa verde chicken freezes exceptionally well and is one of the best proteins to have in your freezer for quick future meals. Cool completely, portion into freezer-safe containers or zip-lock bags, label with the date, and freeze for up to 3 months. Include some of the cooking liquid in each portion to keep the chicken moist during freezing. Thaw overnight in the fridge before reheating. The chicken reheats beautifully and tastes almost as good as freshly made.
Meal prep strategy: Making a double batch of this chicken and freezing half in individual portions is one of the most practical meal prep moves you can make. Having salsa verde chicken in the freezer means you are always just a thaw and a reheat away from tacos, burrito bowls, enchiladas, quesadillas, nachos, or any of the other incredible meals this chicken makes possible.
Variations You Can Try
Make it spicier: Add 2 to 3 fresh jalapeños or serrano peppers (stems removed) to the slow cooker along with everything else. Use hot salsa verde instead of mild. Add a teaspoon of cayenne pepper to the spice blend. The result is a chicken with a genuinely serious heat that is absolutely addictive.
Add tomatillos: Husk, rinse, and quarter 6 to 8 fresh tomatillos and add them directly to the slow cooker along with the salsa verde. They break down during cooking and add an extra layer of fresh, tangy tomatillo flavour that is very wonderful.
Creamy salsa verde chicken: Stir in 4 ounces of cream cheese and half a cup of sour cream after shredding the chicken. Stir until melted and combined. This creates a creamy, slightly richer version that is particularly wonderful in burritos and quesadillas.
Add corn and beans: Stir a cup of frozen corn kernels and a can of drained white beans or pinto beans into the slow cooker in the last 30 minutes of cooking. This makes the dish more substantial and turns it into more of a complete one-pot meal.
Slow cooker salsa verde chicken soup: Use only half the amount of chicken and add 4 cups of chicken broth, diced potatoes, a can of white beans, and a can of diced green chilies. Cook as normal and shred the chicken directly in the pot for a wonderful, warming soup.
Use pork instead of chicken: Replace the chicken thighs with 1.5 kilograms of pork shoulder cut into large chunks. Cook on LOW for 8 to 10 hours until completely tender and falling apart. Shred and finish with lime juice and cilantro exactly as for the chicken. Salsa verde pork is absolutely extraordinary — possibly even better than the chicken version.
Frequently Asked Questions
Can I use store-bought salsa verde and which brand is best?
Yes, store-bought salsa verde works very well in this recipe and there are many excellent options. Look for brands that list tomatillos as the first ingredient, have a relatively short and recognisable ingredient list, and come in a jar rather than a pouch — jarred versions tend to have more authentic, less processed flavours. Popular well-regarded brands include Herdez, La Victoria, and Frontera. Herdez in particular is very widely available and consistently excellent for slow cooker recipes. Avoid very cheap generic brands that are mostly water — they will produce a thin, flavourless result.
How do I know when the chicken is done?
The chicken is done when it falls apart completely at the touch of a fork or spoon. If you press down on a thigh with a spoon and it does not break apart easily, it needs more time. The texture should be incredibly tender and almost melting — when you try to pick a piece up with tongs it should start falling apart. If you use a thermometer, the chicken should be at least 74 degrees Celsius, but for the level of tenderness needed for shredding it will typically be much higher than this — around 85 to 90 degrees Celsius — without being dry, because the slow cooking process and the surrounding liquid prevents drying at these temperatures.
Can I make this recipe in an Instant Pot if I am short on time?
Yes, the Instant Pot adapts this recipe beautifully for when you need it quickly. Season and optionally sear the chicken on the SAUTÉ setting. Add all the remaining ingredients. Seal the lid and set to PRESSURE COOK on HIGH for 15 minutes for boneless thighs or 20 minutes for bone-in. Allow a natural pressure release of 10 minutes before quick releasing any remaining pressure. Shred the chicken and finish with lime juice and cilantro exactly as for the slow cooker version. The result is excellent though the long slow cooker version has a slightly more developed, deeper flavour.
My salsa verde chicken came out watery and the sauce is very thin. How do I fix it?
Ladle most of the cooking liquid from the slow cooker into a saucepan. Bring it to a boil over medium-high heat and let it reduce for 10 to 15 minutes until it has thickened significantly and become more concentrated in flavour. Pour the reduced liquid back over the shredded chicken. Going forward, avoid adding extra liquid beyond what the recipe calls for — slow cookers trap moisture very effectively and additional liquid results in a thin, watery sauce.
Can I make this without cilantro if I do not like it?
Absolutely. Cilantro is a polarising herb and many people genuinely dislike its flavour. You can simply leave it out without replacing it and the chicken will still be wonderful. If you want a fresh herb element, fresh flat-leaf parsley is the most neutral substitute that adds colour and freshness without the distinctive flavour of cilantro. Fresh chives sliced over the top add a mild onion freshness that is very pleasant. Fresh oregano is another option that complements the Mexican-inspired flavours of the dish naturally.
Final Thoughts
Slow Cooker Salsa Verde Chicken is exactly the kind of recipe that every busy cook needs in their arsenal — one that delivers extraordinary flavour and incredible versatility with almost no active cooking time and no fuss. Ten minutes of preparation in the morning, a few hours of the slow cooker doing all the work while you live your life, and you come home to a kitchen that smells wonderful and a chicken that is so tender, so deeply flavoured, and so perfectly seasoned that it immediately becomes the star of whatever meal you decide to build around it.
What makes this recipe so genuinely special is the combination of the salsa verde and the slow cooking process. The tangy, bright, slightly spicy tomatillo sauce infuses every single fibre of the chicken over those long, slow hours, and the chicken in turn enriches and deepens the sauce, so by the time everything is shredded and combined, you have something that is deeply, completely, satisfyingly flavourful in a way that neither the chicken nor the sauce could achieve separately.
Whether you use it for tacos on Tuesday, a burrito bowl on Wednesday, enchiladas on Thursday, or nachos at the weekend — this chicken is going to be the ingredient that makes every one of those meals genuinely outstanding rather than just acceptable. Make it once and you will make it again. Make it twice and you will start keeping it in your freezer permanently. That is the kind of recipe this is. Happy cooking!
