Description
This salsa verde chicken is juicy, tender, and brimming with smoked, tangy, and spicy flavors. Plus, it’s made easy right in your Crockpot!
Ingredients
Scale
- 2 pounds boneless skinless chicken breasts
- 2 cups salsa verde
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 2 tablespoons chopped fresh cilantro
- Optional: sour cream
Instructions
- Slow cook: Add the chicken, salsa verde, salt, and cumin to a slow cooker. Mix it all together, then add the lid, and cook it for 2 ½ to 3 hours on high, or 4 to 5 hours on low.
- Shred the chicken: Using tongs, remove the chicken to a cutting board and shred with two forks.
- Mix together: Return the shredded chicken to the slow cooker and stir together. Garnish with fresh cilantro before serving.
Notes
For a creamy salsa verde chicken, add ½ cup of sour cream to the Crockpot at the end, and then stir together with the shredded chicken.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 209 kcal
- Sugar: 5 g
- Sodium: 1105 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.02 g
- Carbohydrates: 5 g
- Fiber: 0.04 g
- Protein: 32 g
- Cholesterol: 97 mg