Crock Pot Chicken Salsa Verde

• 2.5 lbs. boneless skinless chicken breasts (about 5 breasts)
• 1 - 16 oz. jar Salsa Verde
• 1 cup reduced sodium chicken broth
• 1 tsp. ground cumin
• 2 tsp. chili powder
• 1 tsp. salt
• 2 medium green bell peppers, chopped
• 1 large yellow onion, thinly sliced
• 1 jalapeno, seeded and minced
• 1 tbsp. chopped garlic
• juice of 1 lime

Combine all ingredients in a Crock Pot.  Stir to combine, making sure the sauce is covering the chicken breasts.  Cover and cook on low for 7 hours.

Remove the chicken and using a fork, shred the chicken.   Return the chicken back to the Crock Pot and mix everything together.

Keep on warm until ready to serve.  Serve as tacos, burritos, taco bowls, etc...  Enjoy!

Suggested topping:

• Shredded Lettuce
• Grated Cheese
• Sour Cream
• Salsa
• Sliced Avocado
• Sliced Black Olives
• Sliced Pickled Jalapenos