Slow Cooker Salsa Verde Chicken
Servings: 6
Calories: 247kcal
Use as a main dish with sides, or stuffed into tacos, or quesadillas.
Print Recipe
Equipment
- Slow cooker
Ingredients
- 2 pounds boneless skinless chicken breasts
- 2 cups salsa verde See our recipe under This and That
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 2 tablespoons chopped fresh cilantro
- ½ cup sour cream Optional
Instructions
Slow cook.
- Add the chicken, salsa verde, salt, and cumin to a slow cooker. Mix it all together, then add the lid, and cook it for 2 ½ to 3 hours on high, or 4 to 5 hours on low.
- Shred the chicken. Using tongs, remove the chicken to a cutting board and shred with two forks.
- Shredding salsa verde chicken with forks.
Mix together
- Return the shredded chicken to the slow cooker and stir together. If you'd like a creamier texture, Now is the time to add the optional sour cream. Continue cooking till the sour cream is warm. Garnish with fresh cilantro before serving.
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Nutrition
Calories: 247kcal | Carbohydrates: 5.7g | Protein: 32.6g | Fat: 8.9g | Saturated Fat: 2.8g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 2.1g | Trans Fat: 0.02g | Cholesterol: 108.1mg | Sodium: 1111.2mg | Potassium: 743mg | Fiber: 0.04g | Sugar: 5.4g | Vitamin A: 648.8IU | Vitamin C: 4.9mg | Calcium: 30.4mg | Iron: 0.8mg
