Description
Juicy, tender, and tangy Crockpot Salsa Verde Chicken made with only five ingredients. Perfect for tacos, rice bowls, or meal prep simple, flavorful, and ready with almost no effort!
Ingredients
2 pounds boneless skinless chicken breasts
2 cups salsa verde (store-bought or homemade)
1 teaspoon kosher salt
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
Optional: sour cream for a creamier finish
Instructions
1. Add chicken breasts, salsa verde, salt, and cumin to a slow cooker and mix well.
2. Cover and cook on high for 2½ to 3 hours or on low for 4 to 5 hours until chicken is fully tender.
3. Remove chicken and shred using two forks.
4. Return shredded chicken to the slow cooker and stir until evenly coated with the sauce.
5. Stir in sour cream if desired for added creaminess and top with cilantro before serving.
Notes
Add sour cream at the end if a creamy texture is preferred.
Makes six servings.
Can be served in tacos, rice bowls, quesadillas, or nachos.
Double the chicken by increasing cooking time slightly.
May be prepared in a Dutch oven at 250°F for 3–4 hours.
Store in refrigerator for 4–5 days or freeze up to 3 months.
Reheat in microwave until hot throughout.
- Prep Time: 5 minutes
- Cook Time: 2½ to 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 209 kcal
- Sugar: 5 g
- Sodium: 1105 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 32 g
- Cholesterol: 97 mg