Salsa Verde Chicken Ingredients

• 1 1/2 pound skinless chicken tenders
• 1/4 teaspoon garlic powder
• 1/8 teaspoon oregano
• 1/8 teaspoon ground cumin
• 16 ounce can roasted salsa verde
• Salt

Directions

1. Season chicken with garlic powder, oregano, cumin and salt and place in
2. the bottom of crock pot then cover with salsa verde.
3. Cook on high for 2 hours.
4. Remove chicken, shred with 2 forks. Remove 2/3 cup of liquid from the slow cooker and discard.
5. Place shredded chicken back into the crock pot with remaining salsa and cook for another 30-45 minutes.

Salsa Verde Chicken Tostados

Ingredients

• 3/4 cup shredded red cabbage
• 2 teaspoon fresh lime juice
• 2 cups easy crock pot chicken salsa verde (above recipe)
• 6 tostada shells
• 3/4 cup shredded reduced fat Mexican Cheese
• 1 jalapeño, sliced
• Salt

Directions

1. Preheat the oven to 350°F.
2. Combine the shredded cabbage with lime juice and salt. Set aside.
3. Place tostada shells on a baking sheet. Layer 1/3 cup of chicken, 2 teaspoons shredded cheese and jalapeños over each tostada shell. Bake until the cheese is melted and the shells are crisp, about 4 minutes.
4. Garnish with cabbage mixture and jalapeños.

Enjoy!