Chicken Chili Verde

 I don't usually post recipes, but I have received numerous requests for my Chicken Chili recipe.  I usually triple it for pot lucks.  It's not an exact science, and I do a lot of measuring by how it looks or how it smells.  Enjoy!

Chicken Chili Verde

1 ½  pounds boneless, skinless chicken breasts

1 ½ - 2 cups bottled salsa verde (medium or mild depending on your spice preference)

1/2 medium onion, chopped

1 bay leaf

1 tablespoon ground cumin

2 teaspoons minced garlic or 2 cloves garlic, crushed

1 to 2 tablespoons jarred, sliced jalapenos (or more to taste)

1-2 teaspoons chicken bouillon granules (more makes it saltier)

1-2 cups water

Sour cream (optional)

Just place the chicken breasts into the slow cooker, and put the salsa verde, onion, bay leaf, cumin, garlic, jalapenos, and bouillon on top.  Pour the water until the chicken is almost covered. Put cover on the slow cooker, set it to Low, and let it cook for 9 to 10 hours.

When the time's up, take a fork and shred the chicken in the pot. I find that it is just as easy to shred with the side of a knife (i.e. not the sharp edge) and a fork on a cutting board.

Stir it up, and serve with sour cream if you made it too spicy.

Yield: 4-6 servings.

Note: Leftover Chicken Chili Verde makes great burritos/soft tacos.