Slow Cooker Salsa Verde Chicken
Tender shredded chicken simmered in zesty salsa verde for easy tacos or bowls.
Servings: 8 servings
Ingredients
- 2 pounds chicken breast boneless, skinless
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 16 ounces salsa verde about 2 cups
Instructions
- Lightly spray the bottom of the slow cooker with cooking spray.
- Place the chicken breasts in the bottom of the slow cooker in a single layer.
- Sprinkle the cumin, garlic powder, onion powder, and salt evenly over the chicken.
- Pour the salsa verde over the seasoned chicken, covering it as much as possible.
- Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is fully cooked and tender.
- Transfer the cooked chicken to a cutting board and shred it using two forks.
- Return the shredded chicken to the slow cooker and stir to combine with the cooking juices.
- Serve warm in flour or corn tortillas with desired toppings such as diced tomato, avocado, cheese, sour cream, or chopped cilantro.
Equipment
- Slow Cooker
- Cutting Board
- Two Forks
- Measuring Spoons
- Measuring cup
Notes
- Use frozen chicken breasts only if cooked time is extended until fully cooked.
- Adjust salt to taste depending on salsa saltiness.
- Leftover chicken keeps well refrigerated for a few days.