> 1 lb boneless skinless chicken breasts
> 1 lb boneless skinless chicken thighs
> 3 cups prepared salsa verde
> ¼ cup low-sodium chicken broth
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.
Garnish with freshly chopped cilantro and lime.