Tomatillo Chicken, Shredded (Edit recipe)

chicken

1. Place chicken in the base of your slow cooker, then sprinkle on the cumin, oregano, onion, garlic and salt.
2. Pour the tomatillo salsa over the top of the chicken and spices, then add the chicken bone broth.
3. Adjust the chicken as needed so it’s as submerged as it can be in the liquid. Secure the slow cooker lid in place and cook on high for 5-7 hours.
4. Once cooked, remove chicken to a cutting board to cool slightly then break apart with your fingers or two forks. It should shred quite easily. Optional finish, once it’s completely shredded I like to sprinkle a bit of salt, lime juice and cilantro over the top and toss slightly.
5. You should have about 5-6 cups of chicken depending on how large the chicken breasts were. Use as needed within 4-5 days, storing in the refrigerator or let it cool completely then add to a freezer safe bag in a flat layer then place in the freezer. You could also freeze in 1-2 cups increments/serving sizes for ease of use.

broth

1. Do not TOSS! Strain remaining broth through a fine mesh sieve into a large, heat proof glass bowl. Allow the sediment to settle to the bottom, then use a smaller measuring cup to remove the clearer broth on top of the sediment. You should have between 4-5 cups of tasty broth to use in my Tortilla Soup recipe (see link above) or as desired. While the sediment is useable, I like to remove it so the broth is more clear, so it's an optional step.