Simple Slow Cooker Shredded Chicken Chili Verde

• •1.5 lb Boneless, skinless chicken breasts (about 3-4 medium breasts)
• •2 cup Homemade Salsa Verde (Use the recipe from TheCookbook.ai: https://thecookbook.ai/recipes/homemade-salsa-verde-UPRAyU2M)

Instructions

1. 1

   Place the boneless, skinless chicken breasts evenly in the bottom of your slow cooker.

2. 2

   Pour the homemade salsa verde directly over the chicken breasts, ensuring they are mostly submerged. If they're not fully covered, that's okay, but try to distribute the sauce evenly.

3. 3

   Cover the slow cooker with the lid and cook on the LOW setting for 4 to 6 hours, or until the chicken is incredibly tender and easily shredded with a fork.

4. 4

   Once cooked, carefully remove the chicken breasts from the slow cooker and place them on a cutting board or in a large bowl. Using two forks, shred the chicken into bite-sized pieces.

5. 5

   Return the shredded chicken to the slow cooker and stir it into the remaining salsa verde sauce. Let it sit in the warm sauce for another 5-10 minutes to absorb all the flavors.

6. 6

   Serve your yummy green chicken warm in tacos, burritos, over rice for a bowl, or as a topping for nachos!

Chef's Tips

• 💡For even more flavor, you can let the shredded chicken simmer in the sauce on 'Keep Warm' setting for an additional 30 minutes before serving.
• 💡If your chicken breasts are very thick, you might want to slice them in half horizontally before adding them to the slow cooker to ensure even cooking.
• 💡Leftovers store beautifully in an airtight container in the refrigerator for up to 3-4 days, making for easy meal prep during the week.