Salsa Verde Chicken

This Salsa Verde Chicken recipe is an easy slow cooker dinner. Juicy chicken with a hint of spice, perfect for serving in tacos or burritos.

Course Dinner, Main Course

Cuisine American, Mexican

Keyword chicken, comfort food, salsa, slow cooker

Prep Time 15

Cook Time 3

Total Time 3 15

Servings servings

Calories 286kcal

Author Chrissie

Equipment

Ingredients

For the Chicken:

4 medium or large chicken breasts
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon cumin
1 cup salsa verde

For the Crema:

1 cup cottage cheese
juice of 1 lime
1/4 cup salsa verde
small handful of cilantro
1 pinch salt
2 tablespoons chicken juices from the Crock Pot optional, to thin out the sauce

For the Tacos:

16 small flour tortillas
pickled onions, avocado, cotija cheese, cilantro, lime slices for serving

US Customary - Metric

Instructions

Spray the inside of the Crock Pot with cooking spray.
Add the chicken breasts and season on all sides with the salt, pepper, and cumin.
Pour the salsa verde on top of the chicken breasts and cook the chicken on high for 3 hours or 4-5 hours on low.
Shred the chicken and keep it warm.
Blend the crema ingredients and combine it with the chicken OR use it as a sauce.
Use the shredded chicken in your favourite recipes, or serve the shredded chicken in flour tortillas with pickled onions, avocado or guacamole, cotija cheese, cilantro, and some fresh lime juice.

Notes

Get the recipe for my Quick Pickled Red Onions HERE.

Meal Prep and Storage Instructions

Store the shredded chicken in an airtight container in the fridge for up to 3 days. Be sure to reheat before serving in the microwave or in a skillet on the stovetop with a splash of water or chicken stock.

Freeze the chicken for up to 3 months in an airtight container or bag. Thaw in the fridge and reheat as directed above before serving.

The crema is best made fresh, but feel free to prepare the chicken as directed and serve it in your favourite recipes, however you like it.

Nutrition