Prep Time

20 Minutes

Cook Time

6 Hours



Before heading out for a day of summer fun, toss all the ingredients in your slow cooker and get ready to come home to a festive South-of-the-Border meal!


  • 1 pound boneless, skinless chicken breasts
  • ½ onion, sliced
  • 2 cloves garlic, minced
  • 1 jar salsa verde
  • 1 tablespoon tomato paste
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground pepper


  1. Combine all the ingredients in a crockpot and cook for 6 hours on low.
  2. Shred the chicken once it is thoroughly cooked. Stir to mix with the sauce.
  3. Serve with sliced avocados, chopped cilantro, and limes. Or stuff into romaine lettuce leaves for a gluten-free spin on tacos.
  4. Leftovers can be refrigerated for up to 4 days or stashed in the freezer for up to 3 months.