Chicken verde

• 3 cups green salsa
• ½ tsp ground cumin
• 1/2 tsp ground coriander
• 3 (10 oz) cans green-chile enchilada sauce
• 1 (6 inch) corn tortilla, torn into small pieces
• 3 pounds chicken pieces, skinned
• 2 Tbl chopped fresh cilantro
• 1 cup crumbled queso fresco

combine first 5 ingredients into large bowl; stir well. Arrange chicken in a 5 quart slow cooler; top with salsa mixture. Cover; cook on 350 for 3½ hours or until chicken is done. Remove bones; shred meat into bite-size pieces. Return chicken to salsa mixture, and stir in cilantro. Let stand 10 minutes; top with queso fresco.