Ingredients
- 6 boneless, skinless chicken breasts
- salt and fresh ground pepper, to taste
- 1 small yellow onion, diced
- 5 cloves garlic, minced
- 1 can (14.5-ounces) roasted diced tomatoes
- 2 cups salsa verde (I use Herdez Salsa Verde)
- 1/2 tablespoon (or to taste) ground cumin
- 1/2 tablespoon (or to taste) chili powder
- chopped parsley or cilantro, for garnish
- jalapeno rings, for garnish
Instructions
- Lightly spray the crock with cooking spray.
- Season chicken breasts with salt and pepper and place chicken in the crock pot.
- Arrange onions and garlic over chicken breasts.
- Add tomatoes, salsa verde, cumin, and chili powder; stir everything around 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 shredded chicken back into the crock pot.
- Taste for seasonings and adjust accordingly.
- Top with fresh parsley or cilantro and jalapeno rings.
- Serve in tacos, over salads, and/or rice.