Shredded chicken slow-cooked in salsa verde, served in warm tortillas with cilantro, onion, avocado and lime.
# Ingredient List:
→ Chicken & Sauce
01 - 2 pounds boneless, skinless chicken breasts or thighs
02 - 2 cups salsa verde
03 - 1 small yellow onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon fine salt
08 - 1/4 teaspoon freshly ground black pepper
→ To Serve
09 - 12 small corn or flour tortillas
10 - 1/2 cup fresh cilantro, chopped
11 - 1/2 cup diced red onion
12 - 1 ripe avocado, sliced
13 - 1/2 cup sour cream or Mexican crema
14 - 1 lime, cut into wedges
# How-To Steps:
01 - Place the chicken, salsa verde, chopped onion, minced garlic, cumin, chili powder, salt and pepper into the slow cooker.
02 - Stir lightly to ensure the chicken is evenly coated in the salsa verde and seasonings.
03 - Cover and cook on low for 4 hours, or until the chicken is very tender and shreds easily.
04 - Remove the chicken to a cutting board or platter and shred with two forks into bite-sized pieces.
05 - Return the shredded chicken to the cooker, stir to combine with the sauce and simmer uncovered for 5 minutes to marry flavors; adjust seasoning if needed.
06 - Heat tortillas briefly in a dry skillet over medium heat or wrap in a damp paper towel and microwave until pliable.
07 - Divide the salsa verde chicken among tortillas and top with cilantro, diced red onion, avocado slices and a drizzle of sour cream. Serve with lime wedges.
