3-4 boneless, organic chicken breasts
1 (16 oz) jar organic, all-natural salsa verde
2 (4 oz) cans organic green chilies
½ yellow onion; finely chopped
2 Tbsp. minced garlic
½ cup low sodium vegetable broth
½ a jalapeño; seeded and finely chopped
¼ cup fresh cilantro; chopped
Ground cumin
Himalayan pink salt
Oregano
Garlic powder
Instructions
1 (16 oz) jar organic, all-natural salsa verde
2 (4 oz) cans organic green chilies
½ yellow onion; finely chopped
2 Tbsp. minced garlic
½ cup low sodium vegetable broth
½ a jalapeño; seeded and finely chopped
¼ cup fresh cilantro; chopped
Ground cumin
Himalayan pink salt
Oregano
Garlic powder
Instructions
- Place green chilies, garlic, onion, jalapeño and cilantro in the bottom of your slow cooker.
- Season your chicken breasts (thawed if using frozen) on both sides with some cumin, oregano, garlic powder and Himalayan pink salt, and place on top of your chili/onion mixture.
- Pour in vegetable broth around the sides of the chicken breasts and finish off by topping chicken with the entire jar of salsa verde.
- Cover slow cooker with lid and cook on HIGH for about 3hours, or until chicken is easily shredded apart with a fork.
- Remove finished chicken from the crock pot, and place it into a large bowl. Scoop out ⅔ cup of the liquid and discard.
- Shred chicken with 2 forks.
- Once chicken is shredded, place chicken back into the crock pot with remaining salsa, and adjust seasonings to taste if needed.