Slow Cooker Salsa Verde Chicken Tacos

Ingredients

Quantities are for 4 servings.

• 1 1/2 lb Boneless skinless chicken thighs
• 1 1/2 cups Salsa verde, jarred
• 1 each Yellow onion, diced
• 3 cloves Garlic
• 1/2 cup Chicken broth
• 1 each Lime, juiced
• 8 each Corn tortillas
• 1 cup Shredded Mexican blend cheese
• 1 small bunch Cilantro, for garnish
• 1 tsp Ground cumin
• 1 tsp Chili powder
• 1 tsp Salt

Instructions

1. Put the chicken thighs in the slow cooker. Pour the salsa verde and chicken broth over them, then scatter the onion and garlic on top. Sprinkle with the cumin, chili powder, and salt.
2. Cover and cook on low for 6-7 hours, or on high for 3-3.5 hours, until the chicken shreds easily with two forks and reaches at least 165°F internally.
3. Shred the chicken directly in the slow cooker with two forks, then stir it back into the sauce.
4. Stir in the lime juice. Warm the tortillas in a dry skillet or in the microwave.
5. Pile the chicken into the warm tortillas and top with the shredded cheese and cilantro.