CROCKPOT CHICKEN CHILE VERDE

INGREDIENTS

• 1 lb. boneless, skinless chicken thighs
• 1 lb. boneless, skinless chicken breasts
• 1 12-ounce jar Salsa Verde
• 1 4-ounce can fire roasted green chiles
• ½ tsp ground cumin
• ½ tsp dried oregano
• Sea salt and pepper to taste
• Fresh cilantro, optional
• Cauli-rice 

INSTRUCTIONS

1. Place chicken in slow cooker.
2. In a small bowl, combine salsa, green chiles, cumin and oregano. Pour over chicken.
3. Place lid on slow cooker and cook on LOW heat for 4 – 6 hours.
4. Remove lid and allow chicken to cool slightly before shredding it with 2 forks right in the slow cooker. Season with salt and pepper to taste.
5. Transfer to serving dish, top with chopped fresh cilantro and serve with lime wedges, if desired.
6. Serve over cauli-rice or in lettuce wraps.