Ingredients
- 6 boneless skinless chicken breasts
- salt and fresh ground pepper , to taste
- 1 jar (16-ounces) Salsa Verde (I use Herdez Salsa Verde)
- 1 can (14.5-ounces) chopped tomatoes
- 1/2 tablespoon (or to taste) ground cumin
- 1/2 tablespoon (or to taste) chili powder
- 1 onion , diced, for garnish
- chopped parsley or cilantro , for garnish
Instructions
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Lightly spray the crock with cooking spray.
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Season chicken breasts with salt and pepper and place chicken in the crock pot.
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Add salsa verde, chopped tomatoes, cumin, and chili powder; stir well to combine.
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Cover and cook for 3.5 to 4 hours on HIGH, or 5 to 6 hours on LOW.
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Remove cover and transfer chicken breasts to a cutting board; using two forks, shred the chicken.*
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Stir the shredded chicken back into the crock pot.
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Taste for seasonings and adjust accordingly.
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Top with diced onions and fresh parsley or cilantro.
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Serve.
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