Ingredients
Equipment
Method
Instructions:
- Start by placing the boneless, skinless chicken breasts in the bottom of your slow cooker. No need to thaw them if they're frozen; they'll cook beautifully from frozen.
- Sprinkle the cumin, garlic powder, onion powder, and salt evenly over the chicken. These spices will elevate the dish and bring out the best flavors.
- Pour the 16 ounces of salsa verde over the chicken, making sure to cover all the pieces. This green salsa is the star of the show, infusing the chicken with its vibrant flavor.
- Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours. If you're cooking from frozen, opt for the high setting for the first hour, then reduce to low.
- Once the cooking time is up, remove the chicken from the slow cooker and use tongs to shred it. It should fall apart easily! Return the shredded chicken to the salsa in the slow cooker and stir to combine.
- Now for the fun part—serving! You can enjoy this Slow Cooker Salsa Verde Chicken in tacos, on a bed of rice, or in burrito bowls. Add your favorite toppings like avocado, cilantro, or a squeeze of lime for extra deliciousness!
Notes
- For added depth of flavor, consider adding a splash of lime juice or a chopped onion to the slow cooker.
- If you prefer a spicier dish, use a spicy salsa verde or add chopped jalapeños.
- This recipe is easily doubled if you're feeding a crowd or want to meal prep for the week.
- Don't forget to save any leftover salsa verde for drizzling over your finished dish!