Slow Cooker Chicken Verde

• 4 large chicken breast halves, skin removed
• 2 tablespoons butter
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons Mexican seasoning
• 2 tablespoons oregano
• 1 (10 ounce) can rotel
• 4 cups verde salsa or 4 cups green chili salsa
• 2 tablespoons chicken bouillon
• 2 tablespoons water
• 1 tablespoon cornstarch

1. place chicken breasts on bottom of slow cooker.
2. saute onion and garlic in butter.
3. once softened add Mexican seasoning, rotel, chicken bullion, verde salsa to saute pan to warm (optional) then add mixed water and cornstarch.
4. Heat through.
5. Add warmed mixture on top of chicken breasts.
6. Cook on high for 4-6 hours or low 8-10 hours.
7. Once cooked pull out chicken, debone and shred.
8. Return shredded chicken to broth.
9. Serve with rice or on tortilla.

chicken breast halves, butter, onion, garlic, seasoning, oregano, verde salsa, chicken bouillon, water, cornstarch

Taken from www.food.com/recipe/slow-cooker-chicken-verde-415697 (may not work)