Easy Crock Pot Salsa Verde Chicken

• Meat

  • 6 Chicken breasts, boneless skinless

• Produce

  • 1 Onion
  • 1 Parsley or cilantro
  • 1 can Tomatoes

• Condiments

  • 1 jar Salsa verde

• Baking & Spices

  • 1 Salt and fresh ground pepper

• Other

  • 1/2 tablespoon (or to taste chili powder

Found on diethood.com

Description

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

Directions

• 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 and fresh parsley or cilantro.
• Serve.