Crockpot Salsa Verde Chicken
This Crockpot salsa verde chicken recipe is a simple, zesty, and vibrant way to make shredded chicken! Use it in tacos, burritos, and enchiladas, or serve it over rice.
Servings: 6 see note
Ingredients
- 16 ounces salsa verde
- 2 (4 ounce) cans mild green chilies
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 4 cloves garlic minced
- 2 pounds boneless skinless chicken breasts about 4 medium chicken breasts
- Juice from 1 lime or to taste
- 1 small bunch cilantro chopped
- Salt & pepper to taste
- For serving: tortillas or cooked rice, avocado, chopped red onion, sour cream, Mexican blend cheese, etc.
Instructions
- Add the salsa verde, mild green chilies, cumin, oregano, onion powder, and garlic to your slow cooker and stir to combine. Add in the chicken breasts and toss/stir to coat. Cook on high for approx. 3 hours or low for 5-6 hours.
- Shred the chicken with two forks. Give it a taste then stir in the lime juice as needed (some salsas are more tangy than others so you may not need to add much) and chopped cilantro. Season with salt & pepper as needed.
- Serve in tacos or with rice and preferred toppings.
Notes
- 16 oz. salsa = 2 US cups.
- Serving size really depends what the chicken is used in/what else is served with it. You could make 10+ tacos with it or 4-6 rice bowls quite easily. It could even be used in taquitos or burritos etc. Nutrition info is for 1/6 of the total yield of chicken.
Nutrition
Calories: 223kcal | Carbohydrates: 8g | Protein: 33g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 872mg | Potassium: 804mg | Fiber: 1g | Sugar: 5g | Vitamin A: 933IU | Vitamin C: 21mg | Calcium: 34mg | Iron: 1mg
