Ingredients

• 2 lbs chicken breasts
• 2 cups salsa verde
• 1 teaspoon granulated garlic
• 1 1/2 teaspoons cumin (if using store-bought salsa verde)
• 1/2 teaspoon black pepper
• Salt (to taste)

Add Ingredients to the Slow Cooker

Pour the salsa verde into the slow cooker.

Add the granulated garlic, cumin, salt, and black pepper. Stir to combine.

Place the chicken breasts into the slow cooker and turn them to coat with the salsa mixture.

Cook on LOW for 4 to 5 hours, until the chicken is fully cooked and tender.

Shred the Chicken

Use kitchen tongs to transfer the chicken breasts to a cutting board.

Shred the meat using two forks. For faster shredding, consider using a stand mixer or hand mixer on low speed.

Combine and Serve

Return the shredded chicken to the slow cooker.

Stir well to coat the meat with the salsa and juices.

Serve warm in tacos, burritos, rice bowls, or salads.

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Crockpot Salsa Verde Chicken

Crockpot Salsa Verde Chicken with tangy tomatillo salsa, mild spice, and tender, flavorful chicken. Perfect for tacos, burritos, or any Mexican-inspired dish.

Prep Time 5 minutes mins

Cook Time 4 hours hrs

Cooling Time 5 minutes mins

Total Time 4 hours hrs 10 minutes mins

Ingredients

• ▢ 2 lbs chicken breasts
• ▢ 2 cups salsa verde
• ▢ 1 teaspoon granulated garlic
• ▢ 1 1/2 teaspoons cumin if using store-bought salsa verde
• ▢ 1/2 teaspoon black pepper
• ▢ Salt to taste

Instructions

• Pour salsa verde into the slow cooker.
• Add garlic powder, black pepper, cumin, and salt, then stir.
• Place chicken breasts into the crockpot, coating in salsa.
• Cook on LOW for 4-5 hours until chicken is tender.
• Transfer chicken to a cutting board.
• Shred the chicken using forks.
• Return shredded chicken to the slow cooker.
• Stir to coat with salsa and juices.
• Serve warm in tacos, burritos, rice bowls, or salads.