Ingredients:

  • 3 lbs boneless, skinless chicken thighs or breasts
  • 24 oz jar good quality medium-heat store-bought salsa verde
  • 1 medium yellow or white onion, roughly chopped
  • 4 cloves garlic, minced or finely grated
  • 1/2 cup low sodium chicken broth/stock
  • 2 Tbsp freshly squeezed lime juice
  • 1 tsp ground cumin
  • 1 tsp dried Mexican oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 Tbsp cornstarch mixed with 2 Tbsp cold water (optional thickener)

Instructions:

  1. Season chicken generously with salt, pepper, cumin, and oregano. For deeper flavour, quickly sear chicken in a hot, oiled skillet on all sides until lightly browned. Skip this step for the ultimate 'dump-and-go' method.
  2. Place the seasoned chicken in the bottom of the slow cooker/pressure cooker pot.
  3. Scatter the chopped onion and minced garlic over the chicken. Pour the entire jar of salsa verde, the chicken broth, and the lime juice over everything.
  4. Cover and cook on Slow Cooker Low for 7–8 hours or High for 4–6 hours, until the chicken is very tender. If using a pressure cooker, cook on High for 15 minutes followed by a 10-minute Natural Pressure Release.
  5. Remove the chicken pieces to a cutting board. Use two forks to shred the meat completely.
  6. Skim off any excess fat from the liquid left in the pot. If the sauce seems too thin, stir in the cornstarch slurry while the cooker is on High or bring the sauce to a simmer on the stovetop until it thickens slightly.
  7. Return the shredded Salsa Verde Chicken to the pot and toss thoroughly to coat in the sauce. Taste and adjust seasoning (more salt or lime, if needed).
  8. Let the shredded chicken rest in the sauce for at least 10 minutes before serving to allow the meat to soak up maximum flavour.