Crockpot Salsa Verde Chicken

Okay, so I’m obsessed with my slow cooker. Like, seriously obsessed. I’m always looking for new things to throw in it, and this salsa verde chicken is one of my all-time faves. I stumbled upon it after a particularly rough day at work when I had zero motivation to cook.

It’s so ridiculously simple, you won’t even believe it. Basically, you dump a few ingredients in your slow cooker, walk away for a few hours, and come back to perfectly shredded, juicy chicken. I’ve made it countless times, and it’s always a huge hit.

Plus, it’s super versatile. Tacos, burritos, salads, bowls – you name it, this chicken goes with it. I usually just grab some tortillas and toppings and call it a day. Dinner is done!

What You’ll Need

• 2 pounds boneless, skinless chicken breasts (I’ve used thighs too, works great!)
• 2 cups salsa verde (honestly, store-bought is totally fine here)
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 2 tablespoons chopped fresh cilantro (for that extra pop of freshness)
• Optional: sour cream (if you’re feeling fancy)

Steps

1. Slow cook. Add the chicken, salsa verde, salt, and cumin to a slow cooker. Mix it all together, then add the lid, and cook it for 2 ½ to 3 hours on high, or 4 to 5 hours on low. I usually go for low and just let it do its thing.
2. Shred the chicken. Using tongs, remove the chicken to a cutting board and shred with two forks. It should fall apart super easily.
3. Mix together. Return the shredded chicken to the slow cooker and stir together. If you want a creamier texture, stir in a dollop or two of sour cream (totally optional, but delicious). Garnish with fresh cilantro before serving.

Substitutions That Actually Work

• Instead of chicken breasts, you can use chicken thighs. They’ll be even more tender and juicy!
• Not a fan of cilantro? Try parsley or chives instead. Or just skip it altogether.
• Spice it up with a pinch of red pepper flakes or a diced jalapeño.

Making It Diabetes-Friendly

• This recipe is already pretty low in carbs, but you can make it even friendlier by skipping the tortillas and serving it over cauliflower rice or with a big salad.

Tips & Storage

• Leftovers will last for about 3-4 days in the fridge. You can also freeze it for up to 3 months.
• I’ve found that adding the cilantro right at the end keeps the flavor brighter.
• Don’t overcook the chicken! It can get a little dry if you cook it for too long. I’d rather slightly undercook it and let the residual heat finish it off.