Chicken breasts are transformed when they get slow cooked in salsa verde. Shredding the chicken and returning it to the sauce ensures the end result is juicy and delicious. Serve the shredded meat over brown rice or use as a filling for tacos or enchiladas.
- 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
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.
You can find more details about this recipe at eatingwell.com.