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Crockpot Salsa Verde Chicken

Crockpot salsa verde chicken shreds into juicy, tangy meat for tacos and bowls. One jar of salsa, a few spices, 5 minutes of prep.
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes
Course: Dinner
Cuisine: Mexican-Inspired
Servings: 6 servings

Equipment

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 16 oz salsa verde 1 jar
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lime juiced
  • fresh cilantro chopped, for serving

Instructions

  • Season the chicken: Place the chicken breasts in the crockpot and sprinkle the cumin, garlic powder, onion powder, salt, and pepper evenly over them.
  • Add the salsa: Pour the entire jar of salsa verde over the chicken, turning the pieces so they're coated.
  • Cook: Cover and cook on low for 6 hours or high for 3 hours, until the chicken reaches 165°F and shreds easily with a fork.
  • Shred: Shred the chicken right in the crockpot with two forks and stir it back into the salsa and juices.
  • Finish: Stir in the lime juice, then taste for salt. Serve topped with chopped cilantro.

Notes

Chicken thighs work just as well with the same cook time. Use a salsa verde you'd happily eat with chips; it does all the seasoning work.