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Salsa Verde Slow-Cooker Chicken
Servings: 8
Ingredients
  • 2 pounds boneless skinless chicken breasts
  • 2 cups salsa verde
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • Thinly sliced jalapeño chopped fresh cilantro and/or lime juice for garnish
Instructions
  1. Combine chicken, salsa verde, oil, cumin and salt in a 6-quart slow cooker. Cover and cook on Low until an instant-read thermometer inserted in the thickest part registers 165°F, about 3 hours, 30 minutes. Remove the chicken and shred, using 2 forks. Return the shredded chicken to the cooker; stir well to combine. Cover and continue cooking for another 30 minutes. Top with sliced jalapeño, cilantro and/or lime juice, if desired.