Slow Cooker Salsa Verde Chicken

by SundayPrepCo
Prep: 10m
Cook: 4h
poultry
Slow Cooker Salsa Verde Chicken - Image

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Ingredients
Servings:6
2 1/2lbchicken breasts
16ozsalsa verde
1 1/2tspground cumin
1/2tspgarlic powder
1tspkosher salt
black pepper, to taste
1lime
Nutrition Facts

Per serving

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Instructions
  1. 1

    Season the chicken

    Lay the chicken breasts in the bottom of a 5- to 6-quart slow cooker. Sprinkle evenly with the cumin, garlic powder, salt, and a few grinds of black pepper, turning the pieces so every side is coated.

  1. 2

    Add the salsa and cook

    Pour about three-quarters of the salsa verde over the chicken and set the rest aside. Cover and cook on low for 4 to 5 hours (or high for 2 1/2 to 3 hours), until the chicken is cooked through and shreds easily with a fork.

  2. 3

    Shred and finish

    Shred the chicken right in the slow cooker with two forks, then stir it back into the cooking juices. Stir in the reserved salsa verde and the juice of the lime. Taste and add more salt or lime as needed.

  3. 4

    Portion for the week

    Let the chicken cool, then divide it among airtight containers with some of the juices. It thickens slightly as it chills, which makes it easy to spoon over rice, into tacos and burrito bowls, quesadillas, or baked sweet potatoes all week.

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Slow Cooker Salsa Verde Chicken

Created by: SundayPrepCo

Prep Time: 10m
Cook Time: 4h
Servings: 6

Ingredients

  • 2 1/2 lb chicken breasts
  • 16 oz salsa verde
  • 1 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1 tsp kosher salt
  • black pepper, to taste
  • 1 lime

Instructions

  1. Season the chickenLay the chicken breasts in the bottom of a 5- to 6-quart slow cooker. Sprinkle evenly with the cumin, garlic powder, salt, and a few grinds of black pepper, turning the pieces so every side is coated.
  2. Add the salsa and cookPour about three-quarters of the salsa verde over the chicken and set the rest aside. Cover and cook on low for 4 to 5 hours (or high for 2 1/2 to 3 hours), until the chicken is cooked through and shreds easily with a fork.
  3. Shred and finishShred the chicken right in the slow cooker with two forks, then stir it back into the cooking juices. Stir in the reserved salsa verde and the juice of the lime. Taste and add more salt or lime as needed.
  4. Portion for the weekLet the chicken cool, then divide it among airtight containers with some of the juices. It thickens slightly as it chills, which makes it easy to spoon over rice, into tacos and burrito bowls, quesadillas, or baked sweet potatoes all week.

Notes & Tips

This is my go-to Sunday shred: one pot, almost no prep, and it turns into about five different lunches. Keeps in the fridge 4 to 5 days in airtight containers, and it freezes beautifully for up to 3 months. Freeze it in its juices so it stays moist, then thaw overnight and reheat gently on the stovetop or in the microwave with a splash of water or extra salsa verde to loosen it back up. Doubling the batch? Add 30 to 60 minutes to the cook time so the bigger pile heats all the way through.