Salsa Verde Chicken

INGREDIENTS

• 1/4 cup cilantro, fresh, optional
• 1/2 cup salsa verde
• 2 teaspoons minced garlic
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 cup chopped onion
• 2 pounds boneless, skinless chicken tenders

DIRECTIONS

1. Wash your hands well with soap and warm water for at least 20 seconds.
2. Wash cilantro and wrap in a paper towel to dry.  
3. In a small bowl, mix the salsa verde, garlic, chili     powder, salt, cumin and oregano.
4. Cut onion into slices.  Place chicken and onion in the slow cooker.  Pour the salsa verde mixture over the top.
5. Cover and cook on high for 3 hours or low for 4 hours.
6. Shred the chicken and toss in juice.  If using cilantro, remove cilantro leaves from steams, chop and stir in.  Serve in tortillas or over brown rice with your favorite toppings
7. Refrigerate leftovers within 2 hours.