Description
Packed with zesty flavors, this slow cooker salsa verde chicken blends Mexican-inspired comfort with effortless cooking. Tender shredded chicken emerges perfectly seasoned, ready to elevate tacos, burritos, or rice bowls for a satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 pounds (907 grams) boneless, skinless chicken breasts or thighs
Sauce:
- 2 cups (473 milliliters) salsa verde (jarred or homemade)
- 1 lime, juiced
Seasonings:
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish:
- ¼ cup (14 grams) chopped fresh cilantro (optional)
Instructions
- Position the tender chicken pieces evenly across the base of your slow cooker, ensuring maximum flavor absorption.
- Create a robust seasoning blend by generously coating the chicken with cumin, garlic powder, onion powder, oregano, salt, and pepper, massaging the spices gently into the meat.
- Lavishly pour salsa verde over the seasoned chicken, completely submerging the protein to guarantee rich, tangy coverage.
- Secure the slow cooker lid and allow the chicken to simmer on low temperature for approximately 6-7 hours, or on high for 3-4 hours, until the meat becomes incredibly tender and easily pulls apart.
- Carefully extract the cooked chicken from the liquid and use two forks to methodically shred the meat into delicate, succulent strands.
- Return the shredded chicken to the slow cooker, introducing fresh lime juice and gently folding the meat to absorb the remaining zesty cooking liquid.
- Let the chicken rest for 5-10 minutes, allowing the flavors to meld and intensify.
- Serve the versatile salsa verde chicken in various presentations like tacos, burrito bowls, atop fluffy rice, or as a vibrant salad protein, garnishing with fresh cilantro for an extra burst of freshness.
Notes
- Experiment with different salsa verde brands to find your favorite flavor profile and heat level.
- Use chicken breasts or thighs interchangeably depending on personal preference and desired tenderness.
- Reduce cooking time by 30 minutes if using smaller or thinner chicken pieces to prevent overcooking.
- For a low-carb option, serve the shredded chicken over cauliflower rice or inside lettuce wraps instead of traditional tortillas.
- Add cream cheese during the last 10 minutes of cooking for an extra creamy and rich texture.
- Boost protein by mixing in black beans or quinoa directly into the slow cooker before serving.
- Enhance meal prep by doubling the recipe and freezing portions for quick future meals.
- Customize spice levels by selecting mild, medium, or hot salsa verde according to your taste preferences.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 100mg