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Abdelaziz

Salsa Verde Shredded Chicken

Shredded chicken in salsa verde, made once and used across the week for tacos, salads, and grain bowls.
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Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings: 6
Course: Main Course
Calories: 205
Ingredients Method Notes

Ingredients
  

  • 2 lb boneless, skinless chicken breasts 900 g
  • 2 cups salsa verde 475 ml; store-bought or homemade
  • 1 onion sliced
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 lime juiced
  • Salt and black pepper to taste
  • Fresh cilantro chopped, for garnish

Method
 

  1. Add the sliced onion to the bottom of the crockpot, then place the chicken breasts on top.
  2. Pour the salsa verde over the chicken, then sprinkle in the garlic, cumin, chili powder, salt, and pepper.
  3. Cover the crockpot and cook on low for 4 to 5 hours, or until the chicken is tender enough to shred easily with two forks. Start checking at 4 hours so the breasts don’t overcook.
  4. Shred the chicken right in the crockpot, then stir it into the sauce to keep it tender and juicy.
  5. Stir in the fresh lime juice, taste and adjust the seasoning as needed, then top with fresh cilantro before serving.

Notes

Chicken breasts dry out quickly in a slow cooker, so start checking at 4 hours. Nutrition values are estimates per serving, calculated from the listed ingredients with standard USDA values. They will vary with brands and portion sizes.