Description
Simple recipe for tender shredded chicken cooked in a slow cooker with salsa verde.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 (16 ounce) jar salsa verde
- 1 (10 ounce) can diced green chiles, undrained
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the chicken breasts in the bottom of your slow cooker.
- Pour the salsa verde over the chicken.
- Add the diced green chiles, cumin, garlic powder, salt, and pepper to the slow cooker.
- Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
- Remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker and stir to coat with the sauce.
- Serve hot.
Notes
- This chicken works well for tacos, burritos, or served over rice.
- For extra flavor, add half an onion, sliced, to the slow cooker before cooking.
- Prep Time: 5 min
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 450
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 1
- Protein: 39
- Cholesterol: 110
Keywords: Crock Pot, slow cooker, salsa verde, chicken, shredded chicken, easy dinner, Mexican food