Shredded Salsa Verde Chicken in the Slow Cooker
Ingredients
- 1 (16 ounce) jar salsa verde
- 1 ½ pounds skinless, boneless chicken breast halves
- salt and ground black pepper to taste
- 1 medium onion, roughly chopped
- 6 cloves garlic, crushed, or to taste
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Instructions
- Pour about 1/3 of the salsa on the bottom of a slow cooker and place chicken on top. Season with salt and pepper, then add onions and garlic. Pour the remaining salsa evenly over the chicken. Cook on Low for 8 hours.
- Remove chicken and shred with 2 forks. Return shredded chicken to the slow cooker; mix it in with the juices and cook on High for 1 more hour.
Source
Original recipe: View Original
