Description
A reliable weeknight meal with tender shredded chicken infused with vibrant salsa verde flavors, perfect for busy evenings.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 cup salsa verde
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Place the chicken breasts in the slow cooker.
- Pour the salsa verde over the chicken, ensuring it’s evenly coated.
- Sprinkle with cumin, garlic powder, onion powder, salt, and pepper.
- Cover and cook on low for 360 minutes or on high for 240 minutes, until the chicken is cooked through and easily shredded.
- Once cooked, shred the chicken with two forks and mix it with the salsa verde mixture.
- Serve hot and garnish with fresh cilantro if desired.
Notes
For a richer flavor, substitute chicken breasts with thighs. Use homemade salsa for a fresh taste and fresh garlic for added punch.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 44g
- Cholesterol: 90mg