Crock Pot Salsa Verde Chicken

This recipe is very easy to make. It has minimal ingredients and it smells delicious as it cooks. We had a lot left over. Place it in taco shells, add your favorite toppings and you're good to go!

Ingredients

6 boneless skinless chicken breasts
salt and fresh ground pepper
1 jar (16-ounces) Salsa Verde 

1 can (14.5-ounces) chopped tomatoes (I used diced tomatoes)
1/2 tablespoon of ground cumin
1/2 tablespoon of chili powder
chopped parsley or cilantro, for garnish

Directions

1. Season the chicken with salt and pepper and place in the crock pot
2. Add the salsa verde, chopped tomatoes, cumin, and chili powder and stir well to combine
3. Cover and cook for 3.5 to 4 hours on high, or 5 to 6 hours on low
4. Remove cover and transfer the chicken to a cutting board or bowl and use two forks to shred the chicken
5. Stir the shredded chicken back into the crock pot
6. serve when ready and top with fresh parsley or cilantro