Description
Loaded with tomatillo salsa and zesty diced tomatoes, this salsa verde chicken in the crock pot is so flavorful and very easy to make.
Ingredients
- 6 boneless, skinless chicken breasts
- salt and fresh ground black pepper, to taste
- 1 small yellow onion, diced
- 5 cloves garlic, minced
- 14.5 ounces canned roasted diced tomatoes
- 2 cups salsa verde
- ½ tablespoon ground cumin, or to taste
- ½ tablespoon chili powder, or to taste
- chopped parsley or cilantro, for garnish
- 1 jalapeno, sliced into rings, for garnish
Instructions
- Step 1: Lightly grease the crock pot with cooking spray.
- Step 2: Season the chicken breasts with salt and pepper and place them in the crock pot. Arrange onions and garlic over the chicken breasts.
- Step 3: Add in the tomatoes, salsa verde, cumin, and chili powder; stir everything around to combine.
- Step 4: Cover and cook for 3.5 to 4 hours on High or 5 to 6 hours on Low.
- Step 5: Remove the lid and transfer the chicken breasts to a cutting board; using two forks, shred the chicken. Then, stir the shredded chicken back into the crock pot. Taste for seasonings and adjust accordingly.
- Step 6: Top with fresh herbs and sliced jalapenos, and serve in tacos, with rice or salads.
Notes
Use two forks or meat claws to shred the chicken. You can also use a stand mixer to shred. Serve with flour tortillas, sandwich bread, burger buns, rice, or a salad.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American/Southwest Mexican
Nutrition
- Serving Size: 8 ounces
- Calories: 193 kcal
- Sugar: 7 g
- Sodium: 791 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.01 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 72 mg