3 lbs of chicken (a mix of white and dark is ideal)
1 jar of Trader Joes Salsa Verde (or any green salsa would do)
2 teaspoons diced shallots
1 teaspoon smoked paprika
1 cup broth, I used vegetable
(optional) 1 small serrano or jalapeno pepper, finely diced
Instructions
Place all ingredients into a slow cooker or Instant Pot. Cook for 6 hours for the slow cooker. Set Instant Pot to 20 minutes and let it naturally release.
Once chicken is cooked thoroughly, shred with a fork and spread out the meat onto a cookies sheet.
Pour half the leftover juices on to the chicken and broil at 500° for about 10-15 or until the chicken juices cook down and it gets a little crispy
Recipe by OhYaGood at http://www.ohyagood.com/mexi-shredded-chicken/