Savory Crockpot Salsa Verde Chicken Easy flavorful recipe perfect for busy weeknights Tender chicken steals the show Try it today
Ingredients
Scale
4 boneless, skinless chicken breasts
1 cup salsa verde
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro (optional)
1 sliced jalapeño (optional)
Black beans or corn (optional)
Slices of avocado (for garnish)
Crumbled feta cheese (for garnish)
Lime wedges (for garnish)
Instructions
Start by preparing your slow cooker. Place the four boneless, skinless chicken breasts at the bottom.
In a small bowl, mix together the salsa verde, minced garlic, cumin, chili powder, salt, and pepper.
Pour the salsa mixture evenly over the chicken, ensuring that every piece is coated well.
Secure the lid on your slow cooker and set it to cook on low for 6-8 hours, or on high for 3-4 hours, depending on your time constraints.
About 30 minutes before the cooking time finishes, check the chicken. If it’s tender and shreds easily with a fork, it’s ready! If not, let it cook a bit longer.
Once done, shred the chicken directly in the slow cooker using two forks and mix it with the sauce for an even flavor distribution.
Serve hot, garnishing with fresh cilantro and any additional toppings you prefer.
