Slow Cooker Salsa Verde Chicken

1 pound boneless skinless chicken (frozen)
4 Large Tomatillos (chopped) or (1) 14 oz Jar of Tomatillos with juice (chopped)
4 Cloves minced garlic
1 Large (1 cup) chopped onion
1 Jalapeno (use a larger pepper and leave the seeds in for a hotter salsa)
1 tsp salt
1 tsp pepper
1 tsp ground cumin
1 tsp chili powder
1/4 cup water
Cilantro - for topping/garnish
Avocado - for topping/garnish (not included in nutrition)

You can top with freshly sliced avocado, sour cream, greek yogurt, etc. (not included in nutritional counts)

Place all the ingredients into the slow cooker. Add 1/4 cup of water if you use fresh tomatillos - if you use canned/jarred tomatillos with the juice omit water. Turn Slow Cooker on low and let simmer for 4-5 hours until chicken shreds easily with a fork. Cover 4 ounces of chicken with 2 heaping tablespoons of the Salsa Verde. Garnish with fresh Cilantro leaves.

Serving Size: Makes (4) 4 ounce servings

Number of Servings: 4

Recipe submitted by SparkPeople user CLYNNTHOMAS.