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A wooden spoon scooping into a crockpot full of shredded salsa verde chicken.

Slow-Cooker Salsa Verde Chicken

Katelyn Theofanis
This Salsa Verde Chicken is the perfect weeknight meal. Serve over rice or scoop into tortillas.
5 from 4 votes
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 158 kcal

Equipment

Ingredients
  

  • 1½ lbs raw skinless chicken breast
  • 1 small, or ½ a medium white onion diced
  • 1 teaspoon ground cumin
  • ½ teaspoon ground oregano
  • 12 oz salsa verde I used Trader Joe's brand.

Instructions
 

  • Spread the diced onion at the base of the slow-cooker pot. Place the chicken breast atop the onion in an even layer.
  • Sprinkle the chicken with the cumin, oregano, and a pinch of salt and pepper. Pour the entire jar of salsa verde over the chicken.
  • Cook on high for 3 hours or low for 6 hours; cooking times may vary depending on the slow cooker. Once cooked, shred the chicken with two forks in the slow cooker. Stir the shredded chicken into the juices—season with additional salt and pepper, to taste.
  • Serve over rice or in tortillas. If desired, top with sour cream (or Greek yogurt), diced scallions, cilantro, and hot sauce.

Nutrition

Calories: 158kcalCarbohydrates: 4gProtein: 24gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 73mgSodium: 540mgPotassium: 543mgFiber: 0.1gSugar: 4gVitamin A: 395IUVitamin C: 4mgCalcium: 11mgIron: 1mg
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