Crock Pot Salsa Verde Chicken
Slow cooked, flavorful, tender shredded chicken using salsa verde.
Servings: 8 Servings
Equipment
Ingredients
- 2 pounds chicken breasts boneless and skinless (4-5 pieces)
- 2 cups salsa verde (16 ounces)
- 1 cup chicken broth (Note 1)
- 2 teaspoons ground cumin
Add After Chicken Cooks:
- 6 green onions chopped
- ¼ cup fresh cilantro chopped
- 1 tablespoon fresh lime juice
Instructions
- In a 6-quart crock pot, add the chicken breasts, salsa verde, chicken broth and cumin. Stir to combine. Add the cover and cook on low for 6-8 hours or on high for 3-4 hours or until the chicken reaches an internal temperature of 165 degrees F.
- Using tongs, remove the chicken from the crock pot. Shred the cooked chicken with two forks on a cutting board.
- Once shredded, add the chicken back to the crock pot. Set the heat to warm. Add the chopped green onions, fresh cilantro, and lime juice. Stir.
- Serve the shredded chicken over a bowl with cilantro lime rice. Add pepperjack cheese, sliced jalapenos, bell peppers, black beans, and corn. It is also delicious in a taco, burrito or in nachos!
Notes
Note 1: Use a low sodium chicken broth to control the salt level better. If making this as a low FODMAP option, use a salsa verde without onions or garlic.
Storage: Keep chicken in an airtight container in the refrigerator for 3-4 days.
Nutrition Information is based only on the recipe and not any additional ingredients.
Nutrition Information
Serving: 1 ServingCalories: 129kcalCarbohydrates: 1gProtein: 22gFat: 3gSugar: 1g
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