Slow Cooker Salsa Verde Chicken is a delicious and versatile dump-and-go 4-ingredient recipe. Enjoy it in tacos, burritos, enchiladas, rice bowls, and salads.
Slow Cooker Salsa Verde Chicken is so easy to make and can be used in multiple ways making it a great “cook once, use twice” recipe. Use it in tacos the first night, burritos the second, and if you still have leftovers, throw it in a taco salad dressed with Creamy Cilantro Lime Dressing! Serve it with Cilantro Lime Rice, Seasoned Black Beans, and Make Pico de Gallo!
Shredded Salsa Verde Chicken
The slow cooker is a miracle worker especially if you don’t like to be in the kitchen or have a busy schedule. My go-to method for making chicken is in the Crock-Pot. It results in the juiciest fall-apart chicken as you’ll find when you make this recipe.
Ingredients for Salsa Verde Chicken:
- Chicken– I like to use boneless skinless chicken breasts but bone-in as well as thigh meat works as well.
- Cumin– This spice is commonly used in Mexican dishes. It has a warm, rich, and earthy flavor.
- Salt & Pepper– This duo is a necessity for seasoning any meat. For best flavor, use fresh cracked black pepper.
- Salsa Verde– This type of salsa is made out of tomatillos, jalapeno, and onion. I enjoy Herdez Salsa Verde or Trader Joe’s.
How to make Shredded Salsa Verde Chicken:
Time needed: 4 hours and 5 minutes
- Season
Place chicken in the bottom of the slow cooker. sprinkle with cumin, salt & pepper.
- Cook
Pour salsa verde over the top of the chicken, cover, and cook on low for 4 hours.
- Shred
When cooked through, Shred chicken and toss with the juices.
- Serve
Serve with a slotted spoon. Use in tacos, burritos, or rice bowls.
FAQs
Not in the mood for tacos? Use this shredded Salsa Verde Chicken in burritos, quesadillas, enchiladas, salad, rice bowls…
The key to moist and tender fall-apart chicken is cooking it on low and not for too long. While beef and pork roasts get extra tender with longer cooking, chicken becomes dry when over cooked in the slow cooker.
TOOLS USED TO MAKE THIS SALSA VERDE CHICKEN:
- Slow Cooker– This is very similar to the one I use but it has the addition of a lockable lid which is awesome for when you are transporting food for a party or potluck, especially soup.
- Cutting Board– I love having various sizes of cutting boards and these are awesome because they won’t slip and slide around on the counter.
LOOKING FOR MORE SLOW COOKER RECIPES? CHECK OUT THESE:
- Slow Cooker Carnitas
- Slow Cooker Beef Barbacoa
- Slow Cooker Shredded BBQ Chicken
- Slow Cooker Chicken Fajitas
- Instant Pot or Slow Cooker Chicken Curry
- Fall-Apart Slow Cooker Pulled Pork
Slow Cooker Salsa Verde Chicken
Equipment
Ingredients
- 2 pounds chicken breasts
- 1 teaspoon cumin
- salt & pepper
- 12 ounces salsa verde
Instructions
- Place chicken in the bottom of the slow cooker. sprinkle with cumin, salt & pepper.
- Pour salsa verde over the top of the chicken, cover, and cook on low for 4 hours.
- When cooked through, Shred chicken and toss with the juices.
- Serve with a slotted spoon. Use in tacos, burritos, or rice bowls.
Leave a Reply