Description
This Crockpot Salsa Verde Chicken is a deliciously juicy and tender dish bursting with smoky, tangy, and spicy Mexican flavors. Prepared easily in a slow cooker, it’s perfect for a hassle-free weeknight dinner or meal prep. The salsa verde infuses the chicken with robust flavor, and optional sour cream adds a creamy, tangy finish.
Ingredients
Chicken and Seasoning
- 2 pounds boneless skinless chicken breasts
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
Salsa and Garnish
- 2 cups salsa verde
- 2 tablespoons chopped fresh cilantro
- Optional: ½ cup sour cream (for creamy variation)
Instructions
- Slow cook: Add the chicken breasts, salsa verde, kosher salt, and ground cumin to your slow cooker. Stir gently to combine all ingredients evenly. Cover with the lid and cook on high for 2½ to 3 hours or on low for 4 to 5 hours, until the chicken is tender and fully cooked.
- Shred the chicken: Carefully remove the cooked chicken breasts using tongs and place on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Mix together: Return the shredded chicken to the slow cooker and stir it together with the remaining salsa verde and juices. For a creamier texture, add ½ cup of sour cream at this stage and stir well. Garnish with chopped fresh cilantro before serving.
Notes
- For a creamier salsa verde chicken, stir in ½ cup of sour cream at the end after shredding the chicken. This adds a deliciously creamy and tangy element to the dish.
- This recipe serves 6 people and pairs well with rice, tortillas, or a fresh salad.
- Leftovers can be refrigerated for up to 3 days and make great fillings for tacos or burritos.
