Slow Cooker Salsa Verde Chicken

5 from 1 vote

Slow Cooker Salsa Verde Chicken

f you need a simple dinner that practically cooks itself, Slow Cooker Salsa Verde Chicken is the answer. Made with just 4 ingredients, this tender shredded chicken is flavorful, versatile, and perfect for busy weeknights.

Prep Time5

Cook Time4

Total Time4 5

Course: Main Course

Cuisine: Mexican

Diet: Gluten Free, Low Calorie, Low Fat, Low Lactose

Keyword: 4 ingredient slow cooker salsa verde chicken, crockpot salsa verde chicken, slow cooker salsa verde chicken

Servings:

Calories: 184kcal

Author: Kristina Tipps

Equipment

Ingredients

1 lb boneless skinless chicken breasts or tenders
16 oz salsa verde
½ teaspoon cumin
½ teaspoon chili powder

Instructions

Place the boneless, skinless chicken breasts in the slow cooker. Pour the salsa verde over the top and sprinkle with cumin and chili powder. Stir to coat.
Cover and cook on low for 4 hours, until the chicken is tender and reaches 165℉ internally.
Shred the chicken using two forks or a meat chopper and mix it back in with the sauce.
Serve warm in tacos, burritos, rice bowls, enchiladas, or taquitos.

Notes

Storing: Store leftovers in the fridge in an airtight covered container for up to 5 days or in the freezer for up to 6 months. Thaw overnight in the fridge. Reheat on the stovetop or in the microwave.

Tip 1: Choose a good salsa verde. The flavor of this dish relies heavily on the salsa, so pick one you love.

Tip 2: Don't overcook. Four hours on low is usually ideal for shreddable, juicy chicken.

Nutrition