Crockpot Salsa Verde Chicken
Chicken breast is slow cooked in salsa verde then shredded to make this Crockpot Salsa Verde Chicken. It’s an easy, flavorful, and versatile crockpot recipe that makes weeknight dinners so simple.
Servings: 6 people
Calories: 220kcal
Ingredients
- 2 pounds chicken breasts boneless, skinless
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- 16 ounces salsa verde
- 4 ounces diced green chiles mild
- 4 garlic cloves minced
- 1 lime juiced
- Fresh cilantro for topping (optional)
- Diced onions for topping (optional)
Instructions
- Place chicken breasts into the Crockpot and season with salt, pepper, and ground cumin.
- Add the salsa verde, diced green chiles, and garlic cloves on top.
- Cover and cook on low for 4-5 hours or high for 2 ½-3 hours, until chicken is tender and easily shreds with two forks.
- Remove chicken breasts and shred with two forks. Return to the Crockpot and squeeze fresh lime juice on top. Stir well to coat in the salsa.
- Top with fresh cilantro and serve with additional sides.
Notes
Store leftover salsa verde chicken in the fridge for 3-4 days.
Nutrition
Calories: 220kcal | Carbohydrates: 8g | Protein: 33g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 1183mg | Potassium: 762mg | Fiber: 1g | Sugar: 5g | Vitamin A: 553IU | Vitamin C: 15mg | Calcium: 26mg | Iron: 1mg