Friday, November 9, 2007

Crock-pot Green Chili Chicken

3 boneless, skinless chicken breasts
3 small cans green chilies, chopped OR 1 jar (16 oz) Salsa Verde
1 medium onion, finely chopped
1 Tbs. ground cumin
Salt and Pepper to taste

Place all ingredients into slow cooker. Cook on low for 6-8 hours, or until shreds easily with a fork. Use two forks to shred.

Serve with Monterey Jack cheese, chopped cilantro, sliced avocado and sour cream, if desired.
Delicious over spanish brown rice or wrapped in a tortilla!

P.S. you can cook it on high for 3-4 hours and get an equally delicious result!