Ingredients
Method
Instructions - Slow Cooker
- Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker.
- Top with half the salsa verde (8 oz), cover and cook HIGH 2 hours or low 4 hours.
- Remove chicken, shred with 2 forks.
- Remove 2/3 cup of liquid from the slow cooker, and discard (unless you want it over rice).
- Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm.
- Instructions - Instant Pot
- Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the Instant Pot.
- Cover with salsa verde, cover and cook HIGH pressure 20 minutes. Quick or natural release.
- Remove chicken, shred with 2 forks.
Notes
| Nutrient | Amount |
| Calories | 198 |
| Calories from fat | 42 |
| Calories from saturated fat | 7.7 |
| Total Fat | 4.6 g |
| Saturated Fat | 0.9 g |
| Trans Fat | 0.0 g |
| Polyunsaturated Fat | 0.6 g |
| Monounsaturated Fat | 1.0 g |
| Cholesterol | 110 mg |
| Sodium | 779 mg |
| Potassium | 703 mg |
| Total Carbohydrate | 4.9 g |
| Dietary Fiber | 1.5 g |
| Sugars | 2.7 g |
| Protein | 35 g |
