Slow Cooker Salsa Verde Chicken Recipe
This 5-ingredient Slow Cooker Salsa Verde Chicken is an easy dump-and-go dinner made with tender chicken, salsa verde, green chiles, cumin, and paprika. Shred it and serve it in tacos, burrito bowls, quesadillas, nachos, or over rice.
Servings 6 servings
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 16-ounce jar salsa verde
- 1 4-ounce can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon paprika
Instructions
- Place the chicken breasts in the bottom of the slow cooker.
- Pour the salsa verde and diced green chiles over the chicken.
- Sprinkle the cumin and paprika evenly over the top.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, or until the chicken is tender and reaches an internal temperature of 165°F.
- Remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker and stir until completely coated in the salsa verde sauce.
- Let the chicken sit in the sauce for about 10 minutes before serving.
- Serve in tacos, burrito bowls, quesadillas, nachos, enchiladas, or over rice with your favorite toppings.
Notes
The spice level will depend on the salsa verde and green chiles you use. Choose mild versions for a family-friendly meal or medium/hot for more heat.
Boneless, skinless chicken thighs can be substituted for chicken breasts.
Store leftover chicken with some of the salsa verde cooking liquid to help keep it moist.