Description
A simple and flavorful slow cooker salsa verde chicken recipe that yields tender, juicy chicken in a tangy verde sauce—perfect for tacos, burritos, bowls, or salads.
Ingredients
4 boneless, skinless chicken breasts
1 jar (16 oz) salsa verde
1 tablespoon lime juice
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Instructions
- Place the chicken breasts in the bottom of the slow cooker.
- Pour the salsa verde over the chicken.
- Add lime juice, cumin, garlic powder, onion powder, salt, and pepper, then stir to combine.
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the chicken is tender and shreds easily.
- Shred the chicken with two forks and stir it back into the sauce.
- Serve with rice, tortillas, tacos, or other sides, garnished with fresh cilantro if desired.
Notes
Swap chicken breasts for boneless, skinless chicken thighs for juicier results.
Add diced jalapeños or cayenne pepper for heat.
Stir in cream cheese at the end for a creamier version.
Pork tenderloin can be used instead of chicken.
For lower sodium, use homemade salsa verde.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 95mg
