Ingredients
- 2-3 lbs boneless chicken thighs
- 3 lbs boneless chicken breasts
- 1 medium yellow onion diced
- 3 green onions chopped
- 1 cup fresh cilantro chopped
- 4 cloves garlic
- 2 jalapenos seeded and chopped
- 1 16oz jar green (verde) salsa
- 2 cups chicken broth
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Ingredients
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Instructions
- Trim and flatten chicken, salt and pepper liberally and place in 5-6qt Crock-Pot. Add diced veggies. Combine salsa and chicken broth and pour over everything. Cook on low for 4-5 hours until chicken shreds easily. Shred chicken with 2 forks and serve.
Recipe Notes
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