Ingredients

• 2 lbs boneless, skinless chicken breasts
• 2 cups gluten-free salsa verde
• 1 4 oz can diced green chiles
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro, optional

Instructions

1. Place the diced onion and garlic in the bottom of the slow cooker.
2. Arrange the chicken breasts over the onion and garlic.
3. Season the chicken with cumin, oregano, smoked paprika, and black pepper.
4. Add the diced green chiles and pour the salsa verde evenly over the chicken.
5. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken is tender and reaches an internal temperature of 165°F.
6. Transfer the chicken to a cutting board or large bowl and shred it using two forks.
7. Return the shredded chicken to the slow cooker and stir it into the salsa verde mixture.
8. Add the fresh lime juice and allow the chicken to cook uncovered for another 10 to 15 minutes so it can absorb the sauce.
9. Taste and adjust seasoning if needed.
10. Finish with fresh cilantro and serve warm.

Notes & Tips

• Choose a salsa verde labeled gluten-free and check the sodium level when possible.
• Chicken thighs can be substituted for some or all of the chicken breast for a richer, juicier version.
• For a thicker filling for tacos or wraps, remove some of the cooking liquid before returning the shredded chicken to the slow cooker.
• For a bowl-style meal, serve over quinoa or brown rice with black beans, avocado, tomatoes, and fresh greens.
• Use the chicken in gluten-free tortillas for tacos or quesadillas, or serve it over a salad for a lighter meal.
• Refrigerate leftovers for up to 4 days.
• Freeze individual portions with a little of the cooking liquid for up to 3 months.