My mom introduced me to this recipe a few years ago, and it’s always huge hit for my entire family!
I love this recipe because it’s SO easy, and versatile! Our favorite way to eat it is in tacos and burritos or on nachos. 😋
4- Ingredient Slow Cooker Salsa Verde Chicken
Total Time: 4 hours 5 minutes
Prep Time: 5 minutes (Yes. You read that right!)
Cook Time: 4 hours
6 boneless, skinless chicken breasts
2 cups salsa verde
1 bottle beer
2 teaspoons cumin
Salt and pepper
(Optional: 1 jalapeño, stem removed and diced, leaving the seeds in for extra heat if desired.)
* I prefer my chicken to be less juicy- so I use 1 1/2 cup salsa, and 3/4s a bottle of beer. I think it’s all about preference though!
Add chicken to the slow cooker. Top with salsa verde and beer, and sprinkle with cumin and season with a few generous pinches of salt and a pinch of pepper. Use a pair of tongs or a spoon to turn the chicken so that both sides are coated. Cover. Cook for 3-4 hours on high heat, or 7-8 hours on low heat.
The chicken is ready when easily shreds with a fork. Shred the chicken in the slow cooker, and toss with the juices. Then remove the chicken with a slotted spoon and serve warm. Or, store the shredded chicken in a sealed container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.