Slow Cooker Salsa Verde Chicken

This simple slow cooker salsa verde chicken is going to be a weeknight dinner favourite! With tender, juicy shredded chicken mixed through a tangy Mexican green salsa sauce, it’s perfect served up in tacos or rice bowls. Dump everything into the slow cooker and in a few hours, dinner is done.

Course Main Course

Cuisine American, Mexican, Mexican-Inspired

Dietary & Allergen Dairy Free, Gluten free, Nut Free, Sugar Free

Prep Time 5

Cook Time 3

Total Time 3 5

Servings servings

Calories 233kcal

Author Sally

Equipment

slow cooker

Ingredients

800 g chicken breast or boneless, skinless chicken thighs
1 jar (340 grams) salsa verde
2 cloves garlic minced
1 teaspoon ground cumin
½ teaspoon salt
1 tablespoon lime juice
2 tablespoon fresh coriander/cilantro roughly chopped (optional)

US Customary - Metric

Instructions

Place the chicken in the base of the slow cooker. Add the salsa verde, garlic, cumin, and salt.
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is tender and cooked through.
Shred the chicken using two forks and stir through to coat in the sauce.
Stir in the lime juice and sprinkle with coriander before serving.

Video

Notes

Salsa verde: I like this one from Cholula.

Storage Instructions: Let the chicken cool, then store it in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition