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Slow Cooker Salsa Verde Chicken

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A comforting, easy-to-make meal featuring tender chicken bathed in vibrant salsa verde, perfect for tacos or burritos.

Ingredients

Scale
  • 2 pounds boneless skinless chicken breasts or thighs
  • 2 cups salsa verde
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1 lime (juiced)
  • Fresh cilantro (chopped, for garnish)
  • Optional: 1 small onion (thinly sliced)
  • Optional: 1 jalapeño (seeded and sliced)
  • Optional: 1 can diced green chiles (4 ounces)

Instructions

  1. Prep the Slow Cooker: Lightly spray the inside of your slow cooker with cooking spray or line it with a slow cooker liner for easy cleanup.
  2. Layer the Chicken: Place the chicken breasts (or thighs) in the bottom of the slow cooker. Pour the salsa verde over the chicken, making sure it’s well coated.
  3. Spice It Up: Sprinkle cumin, chili powder, garlic powder, onion powder, salt, and pepper over the chicken. If adding the optional onion, jalapeño, or diced green chiles, toss them in now.
  4. Cook Low and Slow: Cover and cook on low for 360 minutes (6 hours) or on high for 240 minutes (4 hours), until the chicken is tender and easily shreds with a fork.
  5. Shred the Chicken: Remove the chicken from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker and stir it into the sauce.
  6. Finishing Touches: Stir in fresh lime juice before serving and garnish with chopped cilantro.

Notes

For a spicier version, add jalapeños or hot sauce. Leftovers can be stored in an airtight container for up to 4 days or frozen for up to 3 months.

Nutrition

Find it online: https://us.recipesfood.org/slow-cooker-salsa-verde-chicken/

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