1. Prep & layer:

1. Place chicken in slow cooker.
2. Top with onion, garlic, jalapeño (if using), cumin, oregano, salt, and pepper.
3. Pour salsa verde evenly over everything—do not stir (keeps chicken submerged).

2. Cook:

• Low setting: 6–7 hours
• High setting: 3–4 hours
  Until chicken shreds easily with a fork.

3. Shred & serve:

1. Remove chicken; shred with two forks.
2. Return to slow cooker; stir into salsa mixture.
3. Serve warm with your favorite toppings!

💡 Pro Tips for Perfection:
✅ Use chicken thighs—they stay juicier during long cooking than breasts.
✅ Low-sodium mastery (you love this!):
→ Choose no-salt-added salsa verde (or make your own: blend 1 lb tomatillos + ½ onion + 1 jalapeño + cilantro + lime juice)
→ Skip added salt—rely on cumin, garlic, and lime for flavor
✅ Blood sugar friendly (you love this!):
→ Naturally low-glycemic—no added sugars!
→ Add 1 tbsp chia seeds to salsa before cooking for fiber + glycemic control
✅ Low-carb/keto option (you love this!):
→ Skip tortillas entirely
→ Serve over cauliflower rice or zucchini noodles
→ Net carbs: ~4g/serving
✅ High-protein boost (you love this!):
→ Add 1 cup white beans during last 30 minutes (+7g protein/serving)
→ Mix in ¼ cup hemp seeds before serving (+5g protein)
✅ Make ahead:
→ Cook up to 3 days ahead; stores beautifully in fridge
→ Freezes 3 months (thaw overnight; reheat gently)
→ Use in tacos, salads, soups, or stuffed peppers all week!

Prep Time & Nutrition (per serving):