Slow Cooker Chicken Tacos adapted from Real Mom Kitchen
•1 whple chicken
•1 onion, diced
•1 (16 oz.) jar of salsa verde
•1 (4 oz.) can diced green chilies
•1 tsp ground cumin
•1/4 tsp of salt
•1/8 tsp of pepper
•2 cloves of garlic, minced
•pico de gallo or fresh salsa
1.Place chicken in the bowl of a slow cooker.
2. In a small bowl mix cumin, salt and pepper. Rub seasoning into the skin of the chicken. Top chicken with the diced green chiles, onion, and garlic. The pour the slasa over the chicken.
3.Cover and cook on low for 8 hours.
4.Remove chicken from pot and shredded. Mix in enough of the juice leftover in the slow cooker to make the meat moist.
5.Spoon chicken into tortillas and top with shredded cheese, guacamole and pico de gallo.
Review: I made this and then froze half the chicken to use latter to make enchildas. The chicken had great flavor and was supper smple to prepare.