Ingredients
Scale
- 1 pound boneless skinless chicken thighs
- 2 tablespoons tapioca flour or cornstarch
- 15 oz jar salsa verde
- 2 cups chicken broth
Instructions
- Place chicken thighs into the slow cooker.
- Sprinkle tapioca flour over the chicken to coat evenly.
- Pour salsa verde and chicken broth into the slow cooker with the chicken.
- Cover and cook on high for 3-4 hours or on low for 6-8 hours.
- Once cooked, remove the chicken and shred it using forks.
- Return the shredded chicken to the slow cooker and stir to combine with the sauce.
- Serve with rice, crushed chips, cheese, sour cream, or your favorite toppings.
Notes
For a thicker sauce, add more tapioca flour or cornstarch as needed.
Serve this dish with warm tortillas for a complete meal.
Feel free to add beans or veggies for extra nutrition.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg