Slow Cooker Chicken Verde

Yield: 12 servings

Prep Time: 2 minutes

Cook Time: 4-6 hours

Total Time: 4-6 hours

Ingredients:

3 lb boneless, skinless Chicken Breast

2 cups (16 oz) Salsa Verde

2 cans Diced Green Chilis (mild, medium, or one of each)

1 TBSP Ground Cumin

1 TBSP Ground Coriander

Directions:

1.       Spray slow cooker with cooking spray.

2.       Put chicken in slow cooker.

3.       Top chicken with ground cumin, ground coriander, and diced green chilis.

4.       Cover and cook for 4-6 hours.

5.       Remove the chicken breasts from the slow cooker and place in a baking dish to shred the chicken separate from the liquid.

6.       I usually use half of the shredded chicken to make Verde Chicken Enchilada Casserole. I often divide the other half into two quart-sized freezer bags. One of the quart-sized bags can be used for Chilaquiles with Chicken in Salsa Verde (see Mexican/Tex-Mex section for recipe) and the other can be placed into the freezer for a taco night in the future.