Whether you want it over tortilla chips for nachos, or rolled up in a tortilla, this is a meal sure to please even the finickiest eater in your home. Oh, and have I mentioned that it is also super simple to make? Total WIN!
First, you will want to place your boneless, skinless chicken breasts into your crockpot.
Now, sprinkle on your salt & pepper.
Add the cumin.
Pour on a jar of salsa verde.
Add the chicken broth.
Put the lid on your crockpot. Set it for 7 – 8 hours on low (or 4-5 hours on high), and walk away.
At the end of your chosen time period, come back and remove the chicken. Shred it with a fork.
Add the shredded chicken back into the crockpot. Give it a stir to mix it all up.
Now you just need to decide whether to put it over chips or into a tortilla. See? I told you it was easy! (And super yummy!)
- 6 boneless, skinless chicken breasts
- 2 cups salsa verde
- 16 oz chicken broth
- 2 teaspoons cumin
- salt and pepper
- Place all ingredients in slow cooker.
- Cook on low 7-8 hours or on high 4-5 hours.
- Shred chicken & mix back into crockpot.
- Serve over tortilla chips for nachos or in a tortilla.