Slow-Cooker Salsa Verde Chicken

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs
• 1 1/2 cups jarred salsa verde
• 1 4-ounce can chopped mild green chiles
• 8 cloves garlic, finely chopped
• 1 jalapeño, stemmed, seeded and diced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 3 scallions, green and white parts thinly sliced
• 1 small bunch cilantro, leaves and tender stems finely chopped (about 1 heaping cup)
• kosher salt, to taste
• fresh lime juice, to taste
• rice, tortillas, pepitas, queso fresco, diced avocado and crushed tortilla chips, in any combination, for serving

Preparation

1. 1

   Mix the chicken, salsa verde, green chiles, garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Wait to add salt, since the salsa may already provide enough.

2. 2

   Cook on low for 5 to 6 hours, until the chicken is tender. If you will be away for at least 8 hours, program 4 hours on low followed by an automatic switch to warm.

3. 3

   Shred the chicken roughly with two forks. Keep the cooker on low and stir in the scallions and cilantro.

4. 4

   Season with salt and lime juice to taste. Serve over rice or in tortillas if desired, adding your chosen accompaniments.