NCSU Recipes

Crockpot Salsa Verde Chicken

Name: Crockpot Salsa Verde Chicken
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 6 servings
Ingredients: 16 ounces salsa verde; 2 (4 ounce) cans mild green chilies; 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1/2 teaspoon onion powder; 4 cloves garlic (minced); 2 pounds boneless skinless chicken breasts (about 4 medium chicken breasts); Juice from 1 lime (or to taste); 1 small bunch cilantro (chopped); Salt & pepper (to taste); For serving: tortillas or cooked rice, avocado, chopped red onion, sour cream, Mexican blend cheese, etc.

6 servings

servings

10 minutes

active time

3 hours 10 minutes

total time

Start Cooking

Ingredients

16 ounces salsa verde

2 (4 ounce) cans mild green chilies

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon onion powder

4 cloves garlic (minced)

2 pounds boneless skinless chicken breasts (about 4 medium chicken breasts)

Juice from 1 lime (or to taste)

1 small bunch cilantro (chopped)

Salt & pepper (to taste)

For serving: tortillas or cooked rice, avocado, chopped red onion, sour cream, Mexican blend cheese, etc.

Directions

Add the salsa verde, mild green chilies, cumin, oregano, onion powder, and garlic to your slow cooker and stir to combine. Add in the chicken breasts and toss/stir to coat. Cook on high for approx. 3 hours or low for 5-6 hours.

Shred the chicken with two forks. Give it a taste then stir in the lime juice as needed (some salsas are more tangy than others so you may not need to add much) and chopped cilantro. Season with salt & pepper as needed.

Serve in tacos or with rice and preferred toppings.

Nutrition

Serving Size

Calories

223 kcal

Total Fat

5 g

Saturated Fat

1 g

Unsaturated Fat

2 g

Trans Fat

0.02 g

Cholesterol

97 mg

Sodium

872 mg

Total Carbohydrate

8 g

Dietary Fiber

1 g

Total Sugars

5 g

Protein

33 g