Salsa Verde Chicken in Slow Cooker
This easy slow cooker salsa verde chicken recipe uses just five ingredients and is perfect for tacos, burrito bowls, salads, or meal prep. Minimal effort, maximum flavor.
Servings 8 servings
Calories 250kcal
Equipment
- 1 Slow cooker
Ingredients
- 2 pounds skinless, boneless chicken breast
- 2 cups Homemade salsa verde
- 1 teaspoon chicken bouillon powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- kosher salt to taste
Instructions
- Add everything to the slow cooker. Place the chicken breasts in the bottom. Sprinkle in the bouillon, garlic powder, and pepper then pour the salsa verde over the top.
- Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and easy to shred.
- Shred the chicken. Use two forks to shred it right in the slow cooker. Let it sit in the juices for a few minutes so it can soak everything up.
- Serve and enjoy. That’s it. It’s ready.
Notes
- Salsa matters. If your salsa is bland, the whole dish will be flat. Look for one with a good balance of tang and heat. I usually use Herdez or a homemade version.
- Chicken thighs work too. If you like dark meat or want it even juicier, you can swap in boneless thighs.
- Freeze it. Make a double batch and freeze half. It reheats really well.
Nutrition
Serving: 150g | Calories: 250kcal | Carbohydrates: 2.5g | Protein: 45g | Fat: 5.3g