For serving (optional): Tortillas, Chopped cilantro, Avocado, Lime
Instructions
In a small bowl, whisk together the salsa verde, garlic, chili powder, salt, cumin and oregano.
In the base of a crockpot, add the chicken and onions. Pour the salsa verde mixture over the top.
Cover and cook on high for 3 hours or low for 4 to 5 hours, or until the chicken shreds easily.
Shred chicken with 2 forks and toss in juice. Stir in cilantro, if using. Serve in tortillas with your favorite toppings, if desired.
Notes
Ways to Serve: The serving ideas for this recipe are endless! You can keep it simple and serve with rice and beans, or use it to make popular Mexican dishes like enchiladas or tacos.
To make in Instant Pot:Place chicken and onions in bottom of Instant Pot. Whisk together the salsa verde, garlic, chili powder, salt, cumin and oregano. Then pour over chicken. Set to manual high pressure and cook for 12 minutes. Let it naturally release for 12 minutes and then open the vent with an oven mitt. Then shred the meat and toss in juices.Spice: Add a can of green chiles and jalapenos if you'd like to add extra kick.Storage: Store in an airtight container in the refrigerator up to 4 days.