Creamy Chicken and Hatch Green Chile Tacos

2 lbs. boneless, skinless chicken thighs
1 cup El Pinto Salsa Verde
1/2 cup Santa Fe Ole Roasted Hatch Green Chile
1/4 cup sour cream
salt and pepper to taste
small four tortillas
diced onion, chopped cilantro, crumbled queso fresco cheese

Place chicken, salsa verde, and green chile in the slow cooker. Cover and cook on high 4 hours
When done, remove chicken and shred with 2 forks
Remove all but 1 cup of liquid from the slow cooker and add sour cream
Return chicken to the slow cooker and stir to coat with the creamy sauce
Heat tortillas and fill with chicken mixture and top with desired garnishes

Click here for El Pinto Salsa Verde

Click here for Santa Fe Ole Hatch Roasted Green Chile