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Ingredients
- 1 1/2 lbs boneless skinless chicken breasts
- 1 1/2 cups bottled salsa verde
- 1/2 medium onion, chopped
- 1 bay leaf
- 1/2 tsp. pepper
- 1 tsp. ground cumin
- 1 tsp. minced garlic or 2 cloves of crushed garlic
- 1-2 T jarred, sliced jalapenos
- 2 tsp. chicken bouillon granules
Preparation
Step 1
Put breasts in slow cooker and top with salsa verde, onion, bay leaf, pepper, cumin, garlic, jalapenos and bouillon. Cover and set to low. Cook for 9-10 hours.
When done, shred the chicken in pot with fork. Add sour cream, shredded cheese and cilantro.