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Crockpot Salsa Verde Chicken

Crockpot salsa verde chicken cooks in a 6-quart slow cooker until tender enough to shred, with cumin, garlic, and fresh lime adding bright flavor. Serve it in tacos, bowls, or salads for an easy dinner.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb chicken breasts boneless, skinless, thawed
  • 0.5 tsp kosher salt
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 jar (16 oz) salsa verde
  • 1 tbsp lime juice fresh

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Arrange the thawed chicken breasts in a single layer in a 6-quart slow cooker.
  2. Sprinkle the chicken with the salt, cumin, and garlic powder.
  3. Pour the salsa verde over the chicken.
  4. Cover and cook on LOW for 3 to 4 hours or HIGH for 2 to 3 hours, until the thickest part of each breast reaches 165°F.
  5. Transfer the chicken to a cutting board and shred it with two forks.
  6. Return the shredded chicken to the slow cooker.
  7. Stir in the lime juice.

Notes

For tender shredded chicken, check that the thickest part of each breast reaches 165°F and avoid cooking beyond the listed range. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a lower-sodium option, use a lower-sodium salsa verde and adjust the salt to taste.