Freezer to Slow Cooker Salsa Verde Chicken

This simple slow cooker meal is filled with options.  You can use the chicken as filling for tacos, burritos, salad, nachos – anything goes!

Ingredients:

• 1½ lbs boneless, skinless chicken breasts
• 1 (16 oz) jar green salsa 
• 1 (14 oz) can chicken broth (I used reduced sodium)
• 1 medium onion, diced
• 2 teaspoon cumin
• 2 tsp minced garlic
• 1 (4 oz) can diced green chilis
• 1 tsp. salt and pepper to taste
  
• 1/4 cup lime juice (juice from 1 lime)

Directions:

Prep:

1. Label your freezer bag with the name of the meal and cooking instructions.
2. Place all the ingredients in a Gallon Freezer Ziploc bag.
3. Remove as much air as possible, seal and lay flat in the Freezer.

Cooking:

1. The night before cooking, move frozen bag to your refrigerator to thaw
2. The morning of cooking, pour contents into slow cooker.
3. Cook on “low” setting for 6 hours.
4. Shred the chicken using two forks and mix with remaining liquid in the slow cooker.
5. Serve as filling for tacos, burritos, salads or nachos.