Instructions

• Take your chicken breasts and lay them down in the crockpot. Spread them out so they cook evenly.
• Pour the salsa verde on top, then dump in those green chilies. Sprinkle the cumin, oregano, onion powder, and minced garlic all over the chicken.
• Add salt and pepper to your liking.
• Put that lid on and make sure you’ve got the sealing ring seated right. Set your crockpot to low and let it work for 6 to 7 hours. If you’re in a hurry, high for 3 to 4 works too. You want the float valve up and sealed tight.
• After it’s done cooking, do a natural release or slow release if you’re short on time. Open the lid carefully and take out the chicken breasts. Use two forks to shred them nice and easy.
• Toss the shredded chicken back into the sauce, add the lime juice and chopped cilantro, then stir it all up. Taste test for salt and pepper and adjust if needed.
• Serve warm with tortillas or rice and your favorite toppings.
• If short on time, quick release the pressure cooker after minimum cooking and the chicken will still be juicy and tasty.
• For less hands-on time, throw everything in frozen and add an extra half hour to cooking on low.