To prepare, place chicken breasts in the crock pot and cover with 1/2 -- 1 jar of a gluten-free Salsa Verde. Cook for 6-8 hours on low. When chicken is done and tender, take it out, and shred it with a fork. Then, put the shredded chicken back into the crock pot and mix in with the juices and salsa.
Serve in warmed corn tortillas (heated on a hot skillet until browned) and top with chopped onion, cilantro, avocado, and a squeeze of fresh lime.
Check out my sister's blog for more about this easy and yummy recipe.
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