Best Slow Cooker Chicken Chile Verde

INGREDIENTS

• 1 lb. Boneless, skinless chook thighs
• 1 four-ounce can fire roasted green chiles
• ½ tsp ground cumin
• ½ tsp dried oregano
• Salt and pepper to flavor
• 1 lb. Boneless, skinless fowl breasts
• 1 12-ounce jar Salsa Verde (together with Trader Joe’s)
• Fresh cilantro, lime wedges and/or diced avocado for serving, elective
• Cauliflower rice or lettuce leaves for serving

INSTRUCTIONS

1. Place bird in sluggish cooker.
2. In a small bowl, integrate salsa, inexperienced chiles, cumin and oregano. Pour over fowl.
3. Place lid on slow cooker and prepare dinner on LOW warmness for four – 6 hours.
4. Remove lid and permit chicken to chill barely before shredding it with 2 forks right within the gradual cooker. Season with salt and pepper to flavor.
5. Transfer to serving dish, pinnacle with chopped clean cilantro and serve with lime wedges, if favored.
6. Serve over cauliflower rice or in lettuce wraps.

NOTES

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