Slow Cooker Salsa Verde Chicken
Simple ingredients and three steps creates super flavorful sauce and shredded chicken that can be used in tacos, soup, dips and more!
Equipment
- 1 1.5-2 quart slow cooker
- 1 chef's knife
- 1 tongs
- 1 medium heat safe bowl
Ingredients
- 4-5 chicken thighs, bone-in, skin on
- 16 oz salsa verde
- 5 cloves garlic, sliced
- 1 teaspoon ground cumin
- 1 tablespoon lime juice
- 1 jalapeño, diced, optional
- salt to taste
Suggested Garnishes
- scallions
- cilantro
- shredded or cojita cheese
- mexican crema
- sliced jalapeño
Instructions
- Layer the chicken thighs in the slow cooker, followed by the salsa verde, cumin, lime juice, garlic, and jalapeño (optional), no need to stir. Cover and cook for 4 hours on high.
- After 4 hours, turn the slow cooker to warm. Using tongs remove the chicken thighs and place in a heat safe bowl. Allow to cool enough to touch and slide the skins and bones off the chicken. Use two forks to shred the chicken. Return the chicken to the sauce and reheat. Taste, add salt if necessary.
- Use the chicken and sauce in your favorite foods. Chicken enchiladas, tacos, dips soup, over rice, etc. See original blog posts for my favorite applications.
Nutrition
Calories: 363kcalCarbohydrates: 9gProtein: 24gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 142mgSodium: 113mgPotassium: 563mgFiber: 0.2gSugar: 7gVitamin A: 868IUVitamin C: 11mgCalcium: 24mgIron: 1mg
Tried this recipe?Let us know how it was!