-
Place chicken stock in crock pot and add chicken.
-
Sprinkle with garlic powder, cinnamon, salt and pepper.
-
Add crushed garlic and spread on top of chicken breasts.
-
Add salsa verde.
-
Cook on low 4-6 hours or high 3-4 (see below for Instant Pot instruction) or until chicken shreds easily with fork. Each crock pot seems to cook differently so be sure to test chicken half way in.
-
Once chicken is ready, shred with a fork.
-
Add lime juice and cilantro. Adjust seasonings if needed.
-
Serve in lettuce boats or with fresh corn tortillas. Top with roasted corn, grape tomatoes and guacamole. Enjoy!
-
**If using your Instant Pot, omit chicken stock and cook for 25 minutes on the poultry setting.