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Homemade Slow Cooker Salsa Verde Chicken recipe photo

Slow Cooker Salsa Verde Chicken

Tender shredded chicken cooked in zesty salsa verde for easy tacos or bowls.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 servings

Equipment

  • Slow Cooker
  • Cutting Board
  • Two forks
  • Measuring Spoons
  • Measuring cup

Ingredients
  

  • 2 pounds chicken breast boneless, skinless
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 16 ounces salsa verde about 2 cups

Instructions
 

  • Spray the bottom of the slow cooker with cooking spray.
  • Place the chicken breasts in the bottom of the slow cooker in a single layer.
  • Sprinkle the chicken evenly with the cumin, garlic powder, onion powder, and salt.
  • Pour the salsa verde over the seasoned chicken, covering it as much as possible.
  • Cook on low for 6 hours or on high for 3 hours, until the chicken is fully cooked and tender.
  • Remove the chicken to a cutting board and shred with two forks.
  • Return the shredded chicken to the slow cooker and stir to combine with the cooking juices.
  • Serve warm in flour or corn tortillas with desired toppings such as diced tomato, avocado, cheese, sour cream, or chopped cilantro.

Notes

  • Use chicken thighs for more flavor if desired.
  • Adjust salt to taste depending on salsa sodium.
  • Leftovers keep well refrigerated for a few days.