Crockpot Salsa Verde Chicken

Carmyn Suzor

This easy slow cooker salsa verde chicken recipe is made with juicy chicken breasts and a tangy green salsa.

5 from 2 votes

Prep Time 10

Cook Time 4

Servings

Ingredients

▢ 2 lbs chicken breasts
▢ 2 cups salsa verde
▢ 1 teaspoon garlic powder
▢ 1 teaspoon cumin only if using store-bought salsa verde
▢ ½ teaspoon black pepper
▢ salt to taste

Optional

▢ ¼ cup cilantro leaves chopped

Instructions

Add the salsa verde, chicken breasts, garlic, cumin, salt, pepper, and cilantro leaves (if using) to the slow cooker. Stir together, put the lid on, and cook on low for 4 to 5 hours or high for 2 to 3 hours.
Using tongs, remove the chicken from the crockpot onto a cutting board and shred wih two forks.
Return the chicken to the crockpot and stir together. Garnish with fresh cilantro.

Notes

To refrigerate, put the shredded chicken in an airtight container and eat it within 3 to 4 days. To freeze, use a freezer-safe container or bag and consume it within 2 to 3 months.

Nutrition