Slow Cooker Salsa Verde Chicken

Course: Main Courses

Cuisine: Tex-Mex

Prep Time: 5

Cook Time: 3

Total Time: 3 5

Servings:

Calories: 247kcal

This easy Slow Cooker Salsa Verde Chicken combines tender shredded chicken with salsa verde, cumin, and fresh cilantro. Serve it as a main dish or use it to make flavorful tacos, quesadillas, burritos, and more.

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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

Place the chicken breasts in a slow cooker. Add the salsa verde, kosher salt, and cumin. Stir gently to coat the chicken.
Cover and cook on High for 2½–3 hours or Low for 4–5 hours, until the chicken is fully cooked and tender enough to shred.
Using tongs, transfer the chicken to a cutting board. Shred the chicken with two forks into bite-sized pieces.
Return the shredded chicken to the slow cooker and stir it into the salsa verde.
For a creamier version, stir in the optional sour cream. Continue cooking for a few minutes, just until the sour cream is warmed through. Do not bring it to a boil.
Garnish with fresh cilantro and serve.

Notes

Serving ideas: Serve the shredded chicken as a main dish with your favorite sides, or use it as a filling for tacos, quesadillas, burritos, or tostadas.

Creamy version: Add the optional sour cream after shredding the chicken for a richer, creamier filling.

Salsa verde: Our homemade Salsa Verde works especially well in this recipe, but your favorite prepared salsa verde can also be used.

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