Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 16 oz low-sodium salsa verde
  • 1 can (4 oz) diced mild green chiles
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup plain Greek yogurt
  • 1 lime, juiced
  • Fresh cilantro for garnish

Instructions:

  1. Place the chicken thighs in a flat layer at the bottom of a gallon-sized freezer-safe bag.
  2. Pour the salsa verde and diced green chiles over the meat.
  3. Stir in the minced garlic, cumin, oregano, salt, and pepper directly in the bag.
  4. Squeeze out as much air as possible and seal the bag tightly.
  5. Thaw the bag in the refrigerator for 24 hours before cooking.
  6. Empty the contents into a slow cooker. Set to LOW for 6–8 hours or HIGH for 3–4 hours until chicken is tender.
  7. Remove chicken to a plate and shred into bite-sized ribbons using two forks.
  8. Return the shredded chicken to the slow cooker and stir into juices for 10 minutes.
  9. Stir in fresh lime juice and Greek yogurt for a creamy finish.
  10. Fold in chopped cilantro just before serving.