Description
Crockpot Salsa Verde Chicken is juicy, tender, and full of smoky, tangy, and mildly spicy flavors. Perfect for easy weeknight dinners or Mexican-inspired meals.
Ingredients
2 pounds boneless skinless chicken breasts 2 cups salsa verde 1 teaspoon kosher salt 1 teaspoon ground cumin 2 tablespoons chopped fresh cilantro Optional: 1/2 cup sour cream for creamy version
Instructions
Add chicken, salsa verde, salt, and cumin to slow cooker. Mix to coat evenly, cover, and cook on high for 2 1/2-3 hours or low for 4-5 hours. Remove chicken and shred with two forks on a cutting board. Return shredded chicken to slow cooker and stir together. Optional: add 1/2 cup sour cream for creamier texture. Garnish with chopped fresh cilantro before serving.
Notes
Add sour cream for creaminess. Use fresh salsa verde for best flavor. Adjust spice level as desired. Store leftovers in fridge up to 4 days or freeze for longer storage.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 209
- Sugar: 5g
- Sodium: 1105mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0.02g
- Carbohydrates: 5g
- Fiber: 0.04g
- Protein: 32g
- Cholesterol: 97mg