Easy Crock Pot Salsa Verde Chicken

Material

• 6 boneless chicken breasts
• fresh salt and pepper, to taste
• 1 jar (16 ounces) Salsa Verde (I use Herdez Salsa Verde)
• 1 can (14.5 ounces) of chopped tomatoes
• 1/2 tablespoon (or to taste) cumin powder
• 1/2 tablespoon (or to taste) chili powder
• 1 onion, diced, for decoration
• chopped parsley or cilantro, for decoration
• Get Material Supported by Chicory

Instructions

• Spray a little jars with cooking spray.
• Season chicken breast with salt and pepper and place chicken in a crock pot.
• Add salsa verde, chopped tomatoes, cumin, and chili powder; stir until well blended.
• Cover and cook for 3.5 to 4 hours at HIGH, or 5 to 6 hours at LOW.
• Remove the cover and transfer the chicken breast to the cutting board; use two forks, cut the chicken. *
• Stir the shredded chicken back into the crock pot.
• Taste the spices and adjust.
• Sprinkle onion and parsley or fresh cilantro.
• Serve.

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