Description
Crockpot Salsa Verde Chicken is tender, juicy, and coated in a tangy, mildly spicy salsa verde sauce. Serve it in tacos, burritos, rice bowls, salads, tostadas, lettuce wraps, nachos, or quesadillas.
Ingredients
2 pounds boneless, skinless chicken breasts
2 cups salsa verde, preferably homemade or one 16-ounce jar
1 teaspoon ground cumin
1 teaspoon kosher salt
2 tablespoons chopped fresh cilantro
Instructions
1. Place the chicken breasts in the slow cooker.
2. Pour the salsa verde over the chicken.
3. Sprinkle the cumin and kosher salt over the top, then turn the chicken to coat it evenly.
4. Cover and cook on High for about 3 hours or on Low for 4 to 5 hours, until the chicken cooks through and pulls apart easily.
5. Remove the chicken from the slow cooker and shred it with two forks.
6. Return the shredded chicken to the slow cooker and stir it into the cooking juices.
7. Stir in the chopped fresh cilantro.
8. Let the chicken soak in the sauce for a few minutes, then serve warm.
Notes
Chicken breasts or boneless, skinless chicken thighs both work well.
Cooking time may vary depending on your slow cooker, so cook the chicken until it shreds easily.
After shredding, let the meat soak in the salsa verde sauce for extra flavor.
Add fresh cilantro after cooking to keep its flavor bright.
Serve with avocado, sour cream, diced onion, jalapeños, lime wedges, cheese, or extra cilantro.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze leftovers in a freezer-safe container for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Category: Chicken Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 223
- Sugar: 5 g
- Sodium: 872 mg
- Fat: 5 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 97 mg