Crockpot Salsa Verde Chicken Recipe
This Crockpot Salsa Verde Chicken recipe is a simple, flavorful, and hands-off slow cooker dish featuring tender shredded chicken braised in zesty salsa verde and seasoned with cumin and kosher salt. Perfect for an easy weeknight meal, it offers a tangy, slightly spicy base that pairs beautifully with fresh cilantro garnish, and optional sour cream for creaminess.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Chicken and Seasoning
- 2 pounds boneless skinless chicken breasts
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
Sauce
- 2 cups salsa verde
Garnish
- 2 tablespoons chopped fresh cilantro
- Optional: sour cream (for creamier texture)
Instructions
- Slow cook: Add the chicken breasts, salsa verde, kosher salt, and ground cumin to a slow cooker. Stir everything together to combine the ingredients well. Cover with the lid and cook on high for 2 ½ to 3 hours, or on low for 4 to 5 hours, until the chicken is fully cooked and tender.
- Shred the chicken: Using tongs, carefully transfer the cooked chicken breasts onto a cutting board. Shred the chicken with two forks until it is pulled apart into bite-sized pieces.
- Mix together: Return the shredded chicken to the slow cooker and stir to combine it with the salsa verde sauce thoroughly. For a creamier texture, you can add sour cream at this stage. Garnish with freshly chopped cilantro before serving.
Notes
- For a creamier version, stir in some sour cream after shredding the chicken.
- This recipe is versatile and perfect for tacos, burritos, salads, or served over rice.
- Using boneless skinless chicken breasts ensures quick cooking and easy shredding.
- Keep an eye on the cooking times according to your slow cooker, as they may vary slightly.
Find it online: https://recipethrive.com/crockpot-salsa-verde-chicken-recipe/
