Here’s a super easy and very yummy twist on shredded chicken! Quick prep and the chicken turned out very juicy and flavorful. I used the chicken in tacos one night, a burrito bowl (on a plate) another night, and froze the rest in individual servings for future meals.

So many possibilities!!

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Easy Crock Pot Salsa Verde Chicken
(Original Recipe via DietHood)

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.