Crockpot Salsa Verde Pulled Chicken with Avocado Cilantro Cream

For the Pulled Chicken: Combine all ingredients (chicken breast, 1 tbsp chopped garlic, chicken broth, salsa verde, cumin, garlic powder, chipotle chili pepper flakes, kosher salt) in the crockpot, and whisk together. Then add in your chicken tossing gently to coat. Cover and cook on low for 4 hours or high for 2.

For the Avocado Cilantro Cream: Combine roughly chopped cilantro, sour cream, ½ tsp chopped garlic, juiced lime, olive oil, kosher salt, and pepper. Blend together until desired consistency, then check for seasoning.