juice of ½ a fresh lime (or a little more if you’d like)
Tortilla strips or chips
Place the chicken breasts in your slow cooker and then add the coconut milk, broth, salsa verde, beans, corn, green chiles, jalapeño, cilantro, cumin and garlic powder. Cover and cook on low 4 to 5 hours or until chicken is done and shreds easily. Remove chicken and shred, then return it to the slow cooker. Season with salt and pepper and the lime juice. Garnish with desired toppings.