Crock Pot Shredded Chicken Salsa Verde

• 3 lbs. boneless skinless chicken breasts
• 1 large yellow onion, sliced into thin strips
• 2 green bell peppers, sliced into thin strips
• 1 jalapeno, minced
• 1 tsp. cumin
• 1 tsp. adobo seasoning
• 1 tsp. salt
• 2 tsp. chili powder
• 12 oz. salsa verde
• 1 cup reduced sodium chicken broth
• 4 oz. diced green chiles
• 1 tbsp. chopped garlic
• 1 tbsp. lime juice
• olive oil

Drizzle olive oil in a crock pot and layer the onion, jalapeno and bell pepper.  Pour the broth over the top.  Lay the chicken out and sprinkle with the spices,  garlic, green chiles and lime juice.  Pour the salsa over the top.

Cover and cook on low 7 hours.

Shred chicken using two forks and mix everything together.

Serve as tacos with your favorite toppings, such as:

• Shredded lettuce
• Sour cream
• Salsa
• Shredded cheese
• Sliced black olives
• Sliced pickled jalapenos
• Avocado