There’s something about a slow cooker meal that just makes life easier—especially when it’s as effortless as this Crockpot Salsa Verde Chicken. With just a handful of ingredients, you get a meal that’s packed with flavor, tender, and juicy. Whether you pile it into warm tortillas, spoon it over rice, or load it onto a salad, this recipe is a must-have for busy weeknights.
Crockpot Salsa Verde Chicken
4
servingsThere’s something about a slow cooker meal that just makes life easier—especially when it’s as effortless as this Crockpot Salsa Verde Chicken. With just a handful of ingredients, you get a meal that’s packed with flavor, tender, and juicy.
Keep the screen of your device on
Ingredients
2 lbs boneless, skinless chicken breasts
1 1/2 cups salsa verde (store-bought or homemade)
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1/2 cup chicken broth
Juice of 1 lime
1/4 cup chopped fresh cilantro (optional, for garnish)
Directions
- Place the chicken breasts in the bottom of your slow cooker.
- Pour the salsa verde over the chicken, then sprinkle with cumin, garlic powder, onion powder, salt, and black pepper.
- Add the chicken broth and lime juice for extra moisture and flavor.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
- Shred the chicken directly in the slow cooker using two forks, mixing it with the sauce to soak up all the flavors.
- Serve warm with tortillas, rice, or over a salad. Garnish with chopped cilantro if desired.
- Tips & Serving Ideas:
- Want it creamier? Stir in ½ cup of sour cream or Greek yogurt after shredding.
- Make it spicier by adding chopped jalapeños or a dash of cayenne.
- Use it for tacos, burritos, nachos, or even stuffed peppers!
Like this recipe?
Follow @dinnerendeavor on Pinterest