Crock Pot Chicken Salsa Verde April 19 2016
6 boneless skinless chicken breasts
salt and fresh ground pepper, to taste
1 jar (16-ounces) Salsa Verde ...
1 can (14.5-ounces) chopped tomatoes
½ tablespoon (or to taste) ground cumin
½ tablespoon (or to taste) chili powder
1 onion, diced, for garnish
chopped parsley or cilantro, for garnish
1 avocado, diced, for garnish
Lightly spray the crock with cooking spray.
Season chicken breasts with salt and pepper and place chicken in the crock pot.
Add salsa verde, chopped tomatoes, cumin, and chili powder; stir well to combine.
Cover and cook for 3.5 to 4 hours on HIGH, or 5 to 6 hours on LOW.
Remove cover and transfer chicken breasts to a cutting board; using two forks, shred the chicken.
Stir the shredded chicken back into the crock pot.
Taste for seasonings and adjust accordingly.
Top with diced onions, fresh parsley or cilantro and avocado.
Serve with flour or corn tortillas.