|40 min||4 h||6|
|681 gm||Chicken breast, with skin (bones give more moisture, but you can use boneless)|
|1 tsp||Sea salt, fine|
|1 tsp||Chipotle seasoning, Dean Jacob's (less for less spicey)|
|1/2 tsp||Garlic powder|
|1 1/2 cup||Salsa verde, ready to serve|
|1 head||Lettuce, romaine|
First, remove skin from the chicken breast. Combine seasonings together in a small bowl and mix well. Lay the chicken in your crockpot, and sprinkle the seasoning blend over one side of the chicken. Then pour the salsa verde over the top. Cook on low for 3 to 4 hours. Remove chicken from the crockpot and transfer to a plate or cutting board.
If you used bone-in breasts, now is the time to remove the bones and set aside for bone broth later. Using two forks, shred the chicken, then put the shredded chicken back into the crockpot and stir it around to coat it in all the juicyness left inside. If not serving immediately, turn the crockpot off, but leave the lid in place to keep the salsa verde chicken warm. To serve, scoop salsa verde chicken into lettuce leaves and roll up.