Food & Recipes
Prep Time: < 5 minutesCooking Time: 6-8 hoursServings: 4 INGREDIENTS
  • 1 ~15oz. Jar Salsa Verde (we used Xochitl)
  • 1 ~14oz. Jar Chicken Bone Broth (we used Epic)
  • 4 Chicken Breasts or Thighs (we used two packages of Red Wheelbarrow thighs)
  1. Dump everything into the slow cooker, fill the empty salsa jar with water and pour it over top.
  2. Cook on low 6-8 hours, or until chicken pulls apart. (Pro tip: chicken thighs tend to work better than chicken breasts the longer you plan to have them cook).
  3. Serve over rice, in tacos, or over a southwestern salad and enjoy!