Salsa Verde Slow-Cooker Chicken

Name: Salsa Verde Slow-Cooker Chicken
Ingredients: 2 pounds boneless (skinless chicken breasts); 2 cups salsa verde; 1 tablespoon extra-virgin olive oil; 1 teaspoon ground cumin; ½ teaspoon salt; Thinly sliced jalapeño (chopped fresh cilantro and/or lime juice for garnish)

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Servings: 8

Ingredients

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2 pounds boneless (skinless chicken breasts)2 cups salsa verde1 tablespoon extra-virgin olive oil1 teaspoon ground cumin½ teaspoon saltThinly sliced jalapeño (chopped fresh cilantro and/or lime juice for garnish)

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Instructions

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Combine chicken, salsa verde, oil, cumin and salt in a 6-quart slow cooker. Cover and cook on Low until an instant-read thermometer inserted in the thickest part registers 165°F, about 3 hours, 30 minutes. Remove the chicken and shred, using 2 forks. Return the shredded chicken to the cooker; stir well to combine. Cover and continue cooking for another 30 minutes. Top with sliced jalapeño, cilantro and/or lime juice, if desired.