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salsa verde shredded chicken in a wide horizontal frame on a plate, tender chicken coated in green salsa topped with cilantro and lime wedges, bright fresh light, shallow depth of field, landscape orientation

Salsa Verde Chicken

Chicken with zesty salsa verde is great for tacos, burritos, and bowls.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken breasts fully thawed before slow cooking
  • 2 cups salsa verde
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 0.25 cup chopped cilantro

Method
 

  1. Place the fully thawed chicken in the slow cooker.
  2. Pour the salsa verde over the top and sprinkle with cumin and garlic powder.
  3. Cover and cook on low for 6 hours until the chicken is fork-tender. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
  4. Shred the chicken directly in the salsa and stir to coat.
  5. Stir in fresh cilantro and serve in tortillas or over rice.

Notes

A squeeze of lime and crumbled cotija take this right over the top.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.