Crock Pot Salsa Verde Chicken
Tender, shredded chicken slow cooked in a homemade salsa verde!
Servings 6 cups
Calories 285kcal
Equipment
Ingredients
- 3 lbs chicken breasts
- 1 1/2 cups salsa verde
- 1 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Rice Bowls or Tacos
- white or brown rice
- tortillas
- purple cabbage shredded
- cotija
- avocado
- cilantro
- fresh lime juice
Instructions
- Prep: Add chicken to the crock pot and season with salt and pepper.
- Slow Cook: Add salsa on the chicken and slow cook for either 3-4 hrs on high or 6-7 hours on low.
- Shred: Once done, shred chicken in the sauce.
- Serve and Enjoy!
Rice Bowls
- Add 1 cup of rice to a bowl and top with shredded chicken and ladle some sauce from the crock pot. Add some shredded cabbage, cotija cheese, fresh cilantro, and finish with a squeeze of lime!
Tacos
- Add shredded chicken to a tortilla and top with shredded cabbage, sliced avocado, cotija cheese, and finish with a squeeze of lime.
Notes
Storage
Fridge: Store cooked leftovers in the fridge for up to 3-4 days.
Freezer: Store cooked leftovers in the freezer for up to 3 months.
Make Ahead: You can also prep this all in advance by adding seasoned chicken to a freezer-safe bag and adding salsa to freeze and then thaw and add to crock pot when ready.
Other Ways to Enjoy
Sliders: Make some of our Easy Dinner Rolls or Hawaiian Rolls and serve this chicken in sliders with the cabbage and cotija!
Salads: Serve it over a green salad!
Nachos: We love to add this chicken verde (and our Crock Pot Pork Verde!) to our Mini Sweet Pepper Nachos!
Burrito Bowls: Swap out the chicken and the sauce in our Chicken Burrito Yumm Bowls with this chicken verde and sauce!
Nutrition
Calories: 285kcal | Carbohydrates: 4g | Protein: 48g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1251mg | Potassium: 955mg | Fiber: 0.02g | Sugar: 4g | Vitamin A: 422IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg
