Crock Pot Pulled Chicken Salsa Verde

• 2 green bell peppers, chopped
• 1 jalapeno pepper, minced
• 2 bunches green onions, chopped
• 3/4 cup no salt (no sugar) chicken broth
• 3 lbs. boneless skinless chicken breasts
• 2 tbsp. chopped garlic
• 1 tbsp. lime juice
• 1 tsp. salt
• 1 tsp. ground cumin
• 2 tsp. ground coriander
• 1 tbsp. chili powder
• 12 oz. salsa verde (no sugar)

Spray your crock pot with olive oil cooking spray.  Layer the bell peppers, jalapeno and green onions in the crock and pour the broth over the top. 

Lay the chicken breasts on top.  Drizzle the garlic and lime juice over the top of the chicken.

In a small bowl, mix the salt, cumin, coriander and chili powder together.  Sprinkle the spices over the chicken. And pour the salsa over the top.

Cover and cook on high for 4 hours or on low for 8 hours.  Use two forks to shred the chicken and enjoy!  YUM!