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Green Salsa Crockpot Chicken

A hands-off and flavorful dish featuring tender chicken cooked in salsa verde, perfect for tacos or meal prep.
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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: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 1.5–2 lb total)
  • 1 cup salsa verde (store-bought or homemade) Can adjust thickness with tomato paste if needed.
Seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and black pepper Adjust based on preference.
Optional Garnish
  • to taste fresh cilantro For garnish before serving.

Method
 

Preparation
  1. Place the chicken breasts in a single layer in the slow cooker.
  2. Pour the salsa verde evenly over the chicken.
  3. Sprinkle cumin, garlic powder, onion powder, and a pinch of salt and pepper over the top.
Cooking
  1. Cover and cook on low for 6–8 hours, or until the internal temperature reads 165°F (74°C) and the chicken shreds easily.
  2. Use two forks (or a hand mixer on low) to shred the chicken directly in the crockpot. Stir the shredded meat into the sauce so it absorbs the juices.
  3. Taste and adjust seasoning. Garnish with chopped cilantro if desired and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Optionally freeze for up to 3 months.