Crock Pot Salsa Verde Chicken

Ingredients

6 boneless skinless chicken breasts
salt and fresh ground pepper, to taste
1 jar (16-ounces) Salsa Verde (I use Herdez Salsa Verde)
1 can (14.5-ounces) chopped tomatoes
1/2 tablespoon (or to taste) ground cumin
1/2 tablespoon (or to taste) chili powder
1 onion, diced, for garnish
chopped parsley or cilantro, for garnish

Instructions

Lightly spray the crock with cooking spray. Season chicken breasts with salt and pepper and place chicken in the crock pot. Add salsa verde, chopped tomatoes, cumin, and chili powder; stir well to combine. Cover and cook for 3.5 to 4 hours on HIGH, or 5 to 6 hours on LOW. Remove cover and transfer chicken breasts to a cutting board; using two forks, shred the chicken. Stir the shredded chicken back into the crock pot. Taste for seasonings and adjust accordingly. Top with diced onions and fresh parsley or cilantro.

When I took the chicken out, the sauce was a little soupy so I added a cornstarch slurry to thicken it. We ate the chicken in tortillas as tacos and it was so good!

From: http://diethood.com/easy-crock-pot-salsa-verde-chicken/

Carrie's notes:  LOVED this-- great flavor.   Would be great with pork.   Some notes for future me....
1- Added some black beans--yum!
2- Would maybe add some corn for fuller meal
3- loved thickening idea-- did that--- but you could also leave it a little runny and call it Chili/soup (especially if you add beans/corn)