Salsa Verde Chicken

Ingredients

• Chicken breast4 lb
• Tomatillos2½ lb
• Caldo Chicken Bouillon Powder2 tsp
• Cumin (Ground)2 tsp
• Garlic Cloves2 item
• Serrano Pepper3 item
• Poblano Pepper1 item
• Jalapeño Pepper3 item
• Chili Powder2 tsp
• Smoked Paprika1 tsp
• Cayenne Pepper½ tsp

Steps

1. Set oven to 475%F.
2. Line one or two baking trays with foil or parchment.
3. Cut tomatillos in half and add them along with the serranos, jalpenos, and the poblano pepper to the tray(s) and bake for 17 minutes.
4. Once cooked, let them sit for 5 minutes and add the vegetables to the blender along with all the spices and mix.
5. Add the chicken to the slow cooker, pour the salsa over the top, and cook on high for 3.5 to 4 hours or low for 6-7 hours.
6. Shred the chicken, add salt as needed for taste. Eat or pack up into servings and enjoy!