11/2 pounds boneless, skinless chicken breasts
11/2 cups bottled salsa verde
1/2 medium onion, chopped
1 bay leaf
1/2 teaspoon pepper
1 teaspoon ground cumin
1 teaspoon minced garlic/sor 2 cloves garlic, crushed
1 to 2 tablespoons jarred, sliced jalapenos
2 teaspoons chicken bouillon granules
Guar or xanthan (optional)
Shredded Monterey Jack cheese
Chopped fresh cilantro
Put the chicken breasts into your slow cooker, and add the salsa verde, onion, bay leaf, pepper, cumin, garlic, jalapenos and bouillon on top. Cover it, set it to low, and let it cook for 9 to 10 hours.
When the time’s up, take a fork and shred the chicken in the pot. Stir it and thicken with guar or xanthan if you think it needs it. Serve with sour cream, shredded cheese and cilantro on top.