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Crockpot Salsa Verde Chicken

A tender and flavorful chicken dish slow-cooked in zesty salsa verde, perfect for weeknight dinners or family gatherings.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pounds boneless, skinless chicken breasts
  • 1 jar salsa verde (16 ounces) For a zesty flavor
  • 1 medium onion, diced Adds flavor
  • 2 cloves garlic, minced Flavor builder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh cilantro, chopped (optional) For garnish, adds freshness

Method
 

Preparation
  1. Rinse your boneless, skinless chicken breasts under cold water and pat them dry with a paper towel.
  2. Dice the onion and mince the garlic.
  3. In your crockpot, place the chicken breasts at the bottom. Top them with the diced onion and minced garlic.
  4. Pour the salsa verde evenly over the top of the chicken.
  5. Sprinkle the cumin, salt, and black pepper on top. Set your crockpot to low and cook for 6-8 hours, or on high for 4 hours.
  6. Once cooked, remove the chicken and use two forks to shred it. Return the shredded chicken to the sauce and mix well.
  7. If desired, sprinkle fresh cilantro on top before serving.

Notes

Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. Reheat in a saucepan or microwave.