Condiment

Salsa Verde Slow-Cooker Chicken

Tender chicken breasts soak up the bright, tangy salsa verde until every shred bursts with tomatillo, garlic, and gentle chile heat. The juicy meat clings to warm tortillas or rice, finishing with a crisp bite of jalapeño and fresh cilantro.

Recipe and photo by EatingWell, shared here with credit. View the Original

Salsa Verde Slow-Cooker Chicken
Total
4 hr 10 min
Prep
10 min
Cook
4 hr
Serves
8

Nutrition per Serving

Calories
173
Protein
26g
Carbs
4g
Fat
5g
Sugar
2g
Sodium
387mg

Ingredients

  • 2 lb boneless, skinless chicken breasts
  • 2 cup salsa verde
  • 1 tbsp extra-virgin olive oil
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • Thinly sliced jalapeño, chopped fresh cilantro and/or lime juice, for garnish

Instructions

  1. Combine chicken, salsa verde, oil, cumin and salt in a 6-quart slow cooker. Cover and cook on Low until an instant-read thermometer inserted in the thickest part registers 165°F, about 3 hours, 30 minutes. Remove the chicken and shred, using 2 forks. Return the shredded chicken to the cooker; stir well to combine. Cover and continue cooking for another 30 minutes. Top with sliced jalapeño, cilantro and/or lime juice, if desired.