Slow Cooker Salsa Verde Chicken

Ingredients

• •2 lb chicken thighs, boneless and skinless
• •2 cups salsa verde
• •1 onion, thinly sliced
• •3 cloves garlic, minced
• •1 tsp ground cumin
• •½ tsp dried oregano
• •½ tsp kosher salt
• •1 lime, juiced
• •½ cup cilantro, chopped

Directions

1. 1Place chicken thighs, salsa verde, onion, garlic, cumin, oregano, and salt in the slow cooker.
2. 2Cover and cook on LOW for 5–6 hours, until the chicken pulls apart easily.
3. 3Transfer the chicken to a board and shred it with two forks.
4. 4Return the chicken to the salsa verde and stir in the lime juice.
5. 5Cook uncovered on HIGH for 10 minutes if the filling seems too loose.
6. 6Fold in cilantro and serve in tortillas, over rice, or in bowls.

💡 Freeze the shredded chicken flat in meal-size bags so it thaws quickly for another dinner.

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