3-4lbs. boneless-skinless chicken thighs
1/2-3/4 cups Frank’s Hot Sauce
1-stick Butter
3-7oz cans Herdez Salsa Verde (Mexican Tomatilo Salsa)

In a Dutch oven melt 1 stick of butter, add Franks Hot sauce. Place
chicken thighs in Dutch oven and cover chicken with sauce, simmer for
20-30 minutes. During simmer use a spatula to make sure chicken stays
covered with sauce and to help the chicken shred apart.
Uncover chicken and let simmer until most of the sauce simmers out.
Do not let the chicken dry-out. Chicken should still be moist and tender.
Add 3 cans Herdez Salsa Verde, mix and heat until warm.
Best served as a sandwich with the normal barbecue fixings.