Super simple slow cooker pulled chicken in a tasty salsa verde sauce!
Slow cooker meals are the best! Throw the meal into the slow-cooker before going to work and it’s ready by the time you get home! This salsa verde chicken slow cooker recipe is one of my favourites! It’s as easy as dumping the chicken and salsa verde into the crockpot and shredding the chicken when it’s done! You can use the salsa verde chicken in a lot of different ways: throw it on pasta, on rice, in tacos, in burritos, in quesadillas, etc. I like to keep things simple and serve it with tortillas and a few taco style toppings so that everyone can make tacos as they like! What a tasty weeknight meal!
Slow Cooker Salsa Verde Chicken
Prep Time: 10 minutes Cook Time: 8 hours Total Time: 8 hours 10 minutes Servings: 8
Super simple slow cooker pulled chicken in a tasty salsa verde sauce!
ingredients
- 2 pounds boneless and skinless chicken breasts or thighs
- 2 cups salsa verde
- 1 (4 ounce) can chopped green chiles
- 1 jalapeno, seeded and diced
- 1 onion, diced
- 4 cloves garlic, chopped
- 1 teaspoon ground cumin
- 4 green onions, thinly sliced (optional)
- 1/4 cup cilantro, chopped (optional)
- 1 tablespoon lime juice (optional)
directions
- Place the chicken in a slow cooker with the mixture of the salsa verde, green chilies, jalapeno, onion, garlic, and cumin and cook on low for 8-10 hours, or on high for 4-6 hours.
- Pull/shred the chicken, mix it back into the sauce along with the green onions, cilantro, and lime juice, and enjoy!
Tip: Make tacos with tortillas, onions, cilantro, avocado and cheese!
Option: Mix in 1/2 cup crema or sour cream after cooking.
Option: Add 1 cup corn, after cooking.
Option: Add 1 (14.5 ounce) can white beans, rinsed and drained, after cooking.
Option: Mix in 1/2 cup crema or sour cream after cooking.
Option: Add 1 cup corn, after cooking.
Option: Add 1 (14.5 ounce) can white beans, rinsed and drained, after cooking.
Nutrition Facts: Calories 174, Fat 3g (Saturated 0.6g, Trans 0), Cholesterol 82mg, Sodium 653mg, Carbs 7g (Fiber 1g, Sugars 3g), Protein 26g
Nutrition by: 
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These photos are incredibly enticing, and the dish looks absolutely delicious—I can’t wait to try it out!
Even my husband looked at the pictures and said print this!
I made this overnight and ate it yesterday. It’s delicious!
I used all the ingredients, including the optional ones [except my cilantro is dry seasoning, not fresh]. I also added 1 (14.5 ounce) can white beans, rinsed and drained; 1 cup frozen corn; a small amount of heavy cream [couldn’t find crema in my area, unless this is what you meant]; and added sour cream to my own plate after cooking, instead of adding it to the whole thing [allowed others to decide for themselves].
This will definitely be in rotation in my house. Delicious.
Do you have the corn and beans on the side to put in or do you mix it in the juices before serving?
I mix them in after shredding; they do not need to be cooked and the heat in the mixture will warm them.
Made this tonight in the Instant Pot, adding 1/2-cup of chicken broth to avoid a burn notice. It was delicious! Thank you!
PS: We had leftovers (from Instant Pot cooking this), and used the sauce as a gravy over rice with added black beans and optional toppings. It was good simple fare. Thank you again!
This was delicious. Hubby loved it. I made the salsa Verde recipe as well and then my own recipe for guacamole. Super tasty.