Slow Cooker Salsa Verde Chicken
Slow cooker salsa verde chicken made with juicy chicken breast, zesty lime, and fresh cilantro. This easy, protein-packed recipe is perfect for tacos, enchiladas, rice bowls, and more!
Servings: 6
Equipment
Ingredients
- 2 lbs boneless skinless chicken breast
- 2 cups salsa verde
- ⅓ yellow onion diced
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper
- 1 Tablespoon lime juice
- ¼ cup chopped fresh cilantro
Instructions
- Add all the ingredients to a slow cooker, except for the lime juice and cilantro.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easily shreddable.
- Shred the chicken with two forks, then stir in lime juice and cilantro. Taste and add more salt and pepper as desired.
- Serve over rice, in tacos, or however you like!
Notes
- Storing: Let the chicken cool completely, then transfer to an airtight container and store in the fridge for up to 4–5 days or in the freezer for up to 3 months.
- Reheating: If frozen, thaw in the fridge overnight before reheating. To reheat, place the chicken in a skillet on the stovetop over medium heat and cook until warm, about 5 minutes. Add a splash of salsa verde or broth when reheating to keep the chicken from burning. Alternatively, you can reheat in the microwave.
Nutrition
Serving: 1/6 recipe | Calories: 207kcal | Carbohydrates: 7g | Protein: 32g | Fat: 4g | Saturated Fat: 7g | Cholesterol: 93mg | Sodium: 768mg | Potassium: 28mg | Fiber: 3g | Sugar: 3g