1 cup jarred mild tomatillo salsa
1 poblano chile pepper, stemmed, seeded, and diced
1/4 tsp. dried oregano
Salt and pepper
3 lbs boneless skinless chicken breasts
1/4 cup minced fresh cilantro
Juice of 1 lime
8 large flour tortillas or 16 corn tortillas for gluten free
Taco fixings of choice: beans, cheese, sour cream, etc.
Add salsa, poblano chile, and oregano to slow cooker. Season chicken breasts with salt and pepper and nestle into the sauce. Cover and cook on low 5 hours. Shred the chicken with 2 forks, and stir in cilantro and lime juice. Serve on warmed tortillas with taco fixings of choice. Serve over shredded lettuce for low carb chicken taco salad.
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