• Place chicken in your slow cooker, and cover with salsa verde, pinch of sea salt and freshly ground pepper.
• Place the lid on and cook on HIGH 3 hours or on LOW for 5-6 hours.
• Once the chicken is done, remove from the slow cooker and shred using 2 forks.
• Place the shredded chicken back into the crock pot and stir in to combine with the sauce.
• Taste test, adjust the seasonings if desired then sprinkle with fresh chopped cilantro.

Instant Pot Instructions:

• Place salsa verde into your Instant Pot inner pot. Add in the chicken breasts, sprinkle with a pinch of sea salt and freshly ground pepper (no trivet necessary!) and put your lid on.
• Turn valve to sealing, and select Manual (or Pressure Cook), high pressure for 10 minutes (they will be cooked at 7-8 minutes, but a couple extra minutes makes them fall apart tender).
• It will take about 10 minutes to come to pressure and start counting down.
• Once cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes (don't touch it!).
• Open the lid then, shred the chicken breasts with the remaining liquid in the pot, sprinkle with fresh chopped cilantro, then serve as desired.

This recipe was tested in a 6 quart Instant Pot. Different models may have different suggestions for minimum liquid requirements.

Notes: To freeze shredded chicken, let cool to room temperature before placing in freezer bags or containers.