Description
This Crockpot Salsa Verde Chicken is an easy and flavorful slow-cooked recipe featuring tender boneless skinless chicken breasts simmered in zesty salsa verde and aromatic spices. Perfect for busy days, it yields juicy, shredded chicken that’s great for tacos, burritos, or a delicious main dish with minimal effort.
Ingredients
Chicken and Seasonings
- 2 pounds boneless skinless chicken breasts
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
Sauce
- 2 cups salsa verde
- 2 tablespoons chopped fresh cilantro
Optional
- Sour cream (for creamier texture, optional)
Instructions
- Slow cook: Add the chicken breasts, salsa verde, kosher salt, and ground cumin into the slow cooker. Mix everything together to evenly coat the chicken with the sauce and spices. Cover with the lid and cook on high for 2 ½ to 3 hours or on low for 4 to 5 hours until the chicken is thoroughly cooked and tender.
- Shred the chicken: Using tongs, carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken finely into bite-sized pieces.
- Mix together: Return the shredded chicken back into the slow cooker with the salsa verde sauce. Stir well to combine and coat the chicken evenly. For a creamier consistency, add sour cream if desired. Garnish with chopped fresh cilantro just before serving for a fresh, vibrant flavor.
Notes
- You can add sour cream to the shredded chicken in the slow cooker to make the dish creamier and richer in texture.
- This dish pairs wonderfully with tortillas, rice, or as a topping for nachos.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican