Description
This Crockpot Salsa Verde Chicken is a flavorful, tender, and easy slow cooker meal perfect for beginner cooks seeking quick and healthy dinners.
Ingredients
Scale
- 2 pounds boneless skinless chicken breasts
- 2 cups salsa verde (homemade or store-bought)
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 2 tablespoons chopped fresh cilantro
- Optional: 1/2 cup sour cream for creamier texture
Instructions
- Place the chicken breasts into the Crockpot and pour over the salsa verde. Add the salt and cumin, then stir gently to combine.
- Cover and cook on high for 2½ to 3 hours or on low for 4 to 5 hours, until the chicken is tender and easily shreds with a fork.
- Remove the chicken and shred it with two forks or in a stand mixer using the paddle attachment on low speed.
- Return the shredded chicken to the Crockpot and mix it into the sauce. For a creamy variation, stir in sour cream at this stage.
- Top with chopped fresh cilantro and serve warm in tacos, rice bowls, or quesadillas.
Notes
- Chicken thighs can be used instead of breasts for a juicier texture.
- If sauce is too thin, cook uncovered on high for 15–20 minutes to reduce.
- Freeze leftovers in airtight containers for up to 3 months.
- Use a meat thermometer to confirm chicken reaches 165°F internally.
- Store in the fridge for up to 4–5 days.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 209
- Sugar: 5g
- Sodium: 1105mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0.02g
- Carbohydrates: 5g
- Fiber: 0.04g
- Protein: 32g
- Cholesterol: 97mg