Ingredients:
4 boneless, skinless chicken breasts
½ tsp. minced garlic (dry or fresh)
2 cans (14 oz.) chicken broth
2 cans (14 oz.) stewed tomatoes
1 C. salsa
2 Tbsp. dried cilantro
1 Tbsp. cumin
Add all ingredients to crock pot. Cook on high for 46 hours or low for 8-10 hours. Shred chicken
and garnish with shredded cheddar cheese, tortillas, sour cream and fresh cilantro.
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