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 in the slow cooker.
- Sprinkle tapioca flour or cornstarch over the chicken to coat it evenly.
- Pour salsa verde and chicken broth over the chicken in the slow cooker.
- 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 two forks.
- Return the shredded chicken to the slow cooker and stir to combine with the sauce.
- Serve the dish with rice, crushed tortilla chips, cheese, sour cream, or any preferred toppings.
Notes
For added flavor, consider seasoning the chicken with your favorite spices before adding the flour.
This dish pairs well with warm tortillas for a complete meal.
Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 2g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 80mg