Slow Cooker Salsa Verde Chicken
This tender, creamy salsa verde chicken is a set-it-and-forget-it dinner that works perfectly in tacos, bowls, or burritos. It's versatile and full of flavor.
Equipment
- slow cooker
Ingredients
- 2 lb Boneless Skinless Chicken Breasts
- 1 (16 oz) jar Salsa Verde
- 1 (4 oz) can Diced Green Chiles
- 1 tsp Cumin
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Salt
- 4 oz Cream Cheese, softened
- 1/4 cup Fresh Cilantro, chopped
- 1 Juice of 1 Lime
Instructions
- Place the chicken breasts in the slow cooker. Season with cumin, garlic powder, onion powder, and salt.
- Pour the entire jar of salsa verde and the diced green chiles over the chicken, making sure the chicken is well covered.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken shreds easily with a fork.
- Remove the chicken and shred it using two forks. Add the softened cream cheese to the liquid in the slow cooker and stir until completely melted and smooth.
- Return the shredded chicken to the pot. Add the lime juice and stir everything together until the chicken is coated in the creamy salsa verde sauce.
- Fold in the fresh cilantro and let it sit for 5 minutes on the warm setting to let everything come together.
- Serve in tacos, burritos, over rice, or in a burrito bowl with your favorite toppings. This chicken is incredibly versatile and the creamy salsa verde sauce is the star of the show.
Nutrition
Serving: 1servingCalories: 253kcalCarbohydrates: 6gProtein: 37gFat: 9g
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