Ingredients
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1 lb boneless skinless chicken breasts
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1 lb boneless skinless chicken thighs
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3 cups prepared salsa verde
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¼ cup low-sodium chicken broth
Steps
1
Place chicken in the bowl of the slow cooker. Pour salsa and broth over chicken and cook on low for 7 hours, or until chicken shreds easily and has an internal temperature of 165°F.
Tips
Garnish with freshly chopped cilantro and lime.
