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Export 5 ingredients for grocery delivery
Step 1
Slow Cooker
Step 2
Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker.
Step 3
Cover with salsa verde, cover and cook HIGH 2 hours.
Step 4
Remove chicken, shred with 2 forks.
Step 5
Remove 2/3 cup of liquid from the slow cooker, and discard (unless you want it over rice).
Step 6
Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm.
Step 7
Instant Pot
Step 8
Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the Instant Pot.
Step 9
Cover with salsa verde, cover and cook HIGH pressure 20 minutes. Quick or natural release.
Step 10
Remove chicken, shred with 2 forks.
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