1. Season the chicken with garlic powder, oregano, cumin, salt and pepper on both sides, then place it in the bottom of the slow cooker.
2. Cover the chicken with salsa verde, submerging it as much as possible.
3. Cover the slow cooker, and cook on high power for two hours. Avoid opening the lid during the cooking process.
4. After two hours, uncover the lid, and remove the chicken. Using two forks, carefully shred the chicken in a bowl or cutting board. Remove ½ of the liquid in the crockpot, and discard.
4. Place the shredded chicken back in the slow cooker, and stir to mix it in the remaining salsa verde. Adjust for seasoning, and re-cover the slow cooker. Allow the chicken to stew in the salsa until ready to serve.
Serve the dish hot directly from the slow cooker onto individual plates alongside fresh steamed rice and/or chopped cilantro.
ADVERTISEMENT
