Preheat oven to 325 degrees.

Place in a ceramic casserole dish (that also has the ceramic lid)…

  • 3 pounds chicken breasts or thighs, boneless and skinless
  • 1 jar salsa verde (24 ounces)
  • 1/3 cup chicken stock
  • 1 large onion, sliced
  • 6 - 8 cloves garlic, smashed
  • 1 can tomato paste (6 ounces)
  • 2 tablespoons olive oil
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin

Stir to combine, coating chicken with the sauce.

Cover and place in the oven for 3 hours, or until the chicken is for-tender and pulls apart easily.

After 3 hours, adjust the lid so that it’s off-center and return the pot to the oven for additional 30-60 minutes to allow the liquid to reduce.

Remove the chicken, reserving the sauce. Allow to cool a bit before shredding with two forks. Toss the shreded meat in the reserved sauce.