Slow-Cooked Salsa Verde Chicken from Practical Paleo

Step 1

Preheat oven to 325°F (or use slow cooker crock).

Step 2

Place all of the ingredients in an enameled Dutch oven or other large, heavy, oven-safe pot and stir to combine, coating the chicken with the sauce.

Step 3

Cover and place into the oven for 3 hours, or until the chicken is fork-tender and pulls apart easily.

Step 4

After 3 hours, adjust the led so that it's off-center and return the pot to the oven for an additional 30 minutes to 1 hour to allow the liquid to reduce to a thick sauce.

Step 5

Remove the chicken from the Dutch oven (reserve the sauce) and allow it to cool slightly before shredding with two forks or a fork and spoon.

Step 6

Toss the shredded meat in the reserved sauce.