Easy Chicken Verde

an overhead shot of salsa verde chicken in a white bowl with black beans, corn, and rice with cilantro, jalapeños and limes on the side

Tender and juicy, Chicken Verde is a flavor-packed dinner. The shredded chicken is delicious in everything from tacos to rice bowls.

Prep Time5

Cook Time5

Total Time5 5

Servings:

Calories: 211kcal

Ingredients

2 lbs boneless skinless chicken breasts about 4 breasts
2 cups salsa verde
1 tablespoon minced garlic
2 teaspoons dried oregano
1 teaspoon ground cumin
¼ teaspoon salt
optional garnish: cilantro, sliced jalapeños

Instructions

Spray a 4 or 5-quart slow cooker insert with non-stick cooking spray.
Place raw chicken breasts in the crock pot.
In a medium bowl, stir together salsa verde, minced garlic, dried oregano, ground cumin and salt.
Pour salsa verde mixture over raw chicken.
Cover the crock pot with its lid and cook on low for 5 – 6 hours or on high for 2 – 3 hours. Chicken is done when internal temperature reaches a minimum of 165 degrees F.
Once chicken is fully cooked, remove chicken (leave the extra sauce in the slow cooker) and shred chicken either on a cutting board using two forks or in a large bowl with an electric hand mixer or stand mixer..
Put shredded chicken back in the slow cooker and stir well to combine with the sauce.
Optional: top with chopped fresh cilantro or sliced jalapeños before serving

Video

Notes

Refrigerate cooled leftovers in an airtight food-safe container for up to 3 days.

To make this recipe in an Instant Pot or on a stove top, see the instructions in the blog post. If making it on the stove top, add 1 tablespoon of olive oil to the recipe shown above.

Nutrition