Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 16 oz jarred salsa verde
  • 1 tsp ground cumin
  • 1/2 cup fresh cilantro, chopped

Instructions:

  1. Place the 2 lbs boneless skinless chicken thighs into the bottom of your slow cooker. Arrange them in a single layer if possible for even heat distribution. Sprinkle the 1 tsp ground cumin evenly over the meat, then pour the 16 oz jarred salsa verde over the chicken until the meat is mostly submerged. Do not add extra water.
  2. Cover the pot with the lid and set the temperature to 'Low'. Cook for 8 hours until the chicken is tender and falling apart.
  3. Remove the lid and carefully transfer the chicken to a large bowl or plate. Shred the meat using two forks until you have long, silky strands. Return the shredded meat to the slow cooker and toss with the remaining juices. Stir in the 1/2 cup fresh cilantro just before serving until the green flecks are wilted but bright.