Twenty Assorted Pine Trees

 

Slow Cooker Salsa Verde Chicken

 

1 1/1 pounds boneless chicken (We used chicken breasts, but thighs work, too.)

1 1/2 cups salsa verde

1 (4-ounce) can chopped mild green chiles

8 garlic cloves, crushed

1 jalapeño, seeded and diced (For more heat, don’t seed it.)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground cumin

3 scallions, sliced

1 small bunch chopped cilantro (optional)

 

Place chicken in slow cooker. In a bowl, combine remaining ingredients and pour over chicken. Cover and cook on low 5 to 6 hours. Shred chicken and return to pot for about half an hour. We had ours with whole wheat tortillas, cabbage slaw, rice and corn. Next time, we might serve it over taco salads in tortilla bowls.