Green Chili Salsa Crock Pot Chicken
3-4 boneless skinless chicken breasts
1 can El Pato (yellow can)
1 bottle of your favorite green salsa (can't remember what size the jars are...12-16 oz..ish)
1/2 cup chopped green chili
Directions: Place chicken breasts in crock pot. Dump in El Pato, green salsa, and green chili. Cook on low for 4-6 hours(depending on size of chicken breasts and if frozen or thawed), until chicken is completely cooked. Shred your chicken...my favorite method to shred meat with a Kitchen Aid...here. Serve and enjoy!