You'll need:
- 1 lb boneless skinless chicken breasts (about 2 pieces)
- 16 oz Herdez green salsa (salsa verde)
May I recommend a 1.5 quart slow cooker? It's $14! You'll use it. It's great for dips. And for this.
If you're doubling or tripling the recipe, for leftovers perhaps, then maybe use a regular size one.
Put the chicken in the slow cooker.
Dump the salsa in.
Cook on high for 4 hours - past the point where the chicken is cooked, to where it shreds very easily.
Use a slotted spoon to remove the chicken from the slow cooker, along with some of the chunks of green chiles, since the chicken will produce a lot of extra liquid during cooking that you don't need to keep.
Serve immediately over rice, or use the leftovers for tacos, enchiladas, or grilled cheese!
Mix it up:
- Transform this into green chicken chili by waiting until it's easy to shred, then add about 4 oz of cream cheese. Cover and cook another half hour until the cream cheese is melted, then stir together. Serve with rice and garnish with cilantro.