Description
This Crockpot Salsa Verde Chicken is a flavorful and easy slow-cooked dish featuring tender shredded chicken simmered in tangy salsa verde with cumin and fresh cilantro. Perfect for effortless weeknight meals, it delivers a zesty Mexican-inspired flavor with minimal prep and is great for tacos, burritos, salads, or rice bowls.
Ingredients
Scale
Main Ingredients
- 2 pounds boneless skinless chicken breasts
- 2 cups salsa verde
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 2 tablespoons chopped fresh cilantro
Optional
- Sour cream (to add creaminess, if desired)
Instructions
- Slow cook: Add the chicken breasts, salsa verde, kosher salt, and ground cumin to the slow cooker. Stir to combine all ingredients evenly. 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 tender and cooked through.
- Shred the chicken: Once cooked, use tongs to transfer the chicken breasts to a cutting board. Shred the meat using two forks until it reaches a pulled chicken texture.
- Mix together: Return the shredded chicken back into the slow cooker with the salsa verde sauce. Stir everything together to combine. For a creamier texture, you can add sour cream at this stage as per preference. Garnish with the chopped fresh cilantro before serving.
Notes
- For a creamier dish, stir in sour cream after shredding the chicken.
- This chicken is perfect for tacos, burritos, enchiladas, or served over rice.
- Adjust salt to taste depending on the salsa verde used, as some brands can be saltier than others.
