Slow Cooker Salsa Verde Chicken

Name: Slow Cooker Salsa Verde Chicken
Prep time: 10 min
Cook time: 300 min
Total time: 310 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 lb Chicken Breast (2 pounds boneless, skinless chicken breast); 1 oz Salsa Verde (1 – 16oz jar salsa verde — up to 16); 1 oz Hatch Chili (1 – 4oz can mild hatch chilies — up to 4); ¼ cup Lime (1/4 cup lime juice); 4 cloves Garlic (4 cloves garlic, minced); 1 piece Dried Bay Leaf (1 dried bay leaf); 1 tsp Dried Cumin (1 teaspoon dried cumin); 1 tsp Onion Powder (1 teaspoon onion powder); 1 tsp Table Salt (1 teaspoon salt); ¼ tsp Black Pepper (1/4 teaspoon black pepper); ½ tsp Dried Oregano (1/2 teaspoon dried oregano); 0 pieces Romaine Lettuce (shredded romaine lettuce); 0 pieces Avocado (avocado); 0 pieces Pico de Gallo (pico de gallo); 0 pieces Sour Cream (sour cream or Greek yogurt); 0 pieces Radishes (sliced radish); 0 pieces Yellow Onion (pickled onions); 0 pieces Cilantro (fresh cilantro)

Slow Cooker Salsa Verde Chicken - Dinner (Mexican)

310 minMexican

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Egg Free

Ingredients

For 4 servings

Chicken Breast2 lb · 2 pounds boneless, skinless chicken breast
Salsa Verde1 oz · 1 – 16oz jar salsa verde — up to 16
Hatch Chili1 oz · 1 – 4oz can mild hatch chilies — up to 4
Lime¼ cup · 1/4 cup lime juice
Garlic4 cloves · 4 cloves garlic, minced
Dried Bay Leaf1 piece · 1 dried bay leaf
Dried Cumin1 tsp · 1 teaspoon dried cumin
Onion Powder1 tsp · 1 teaspoon onion powder
Table Salt1 tsp · 1 teaspoon salt
Black Pepper¼ tsp · 1/4 teaspoon black pepper
Dried Oregano½ tsp · 1/2 teaspoon dried oregano
Romaine Lettuce0 pieces · shredded romaine lettuce
Avocado0 pieces · avocado
Pico de Gallo0 pieces · pico de gallo
Sour Cream0 pieces · sour cream or Greek yogurt
Radishes0 pieces · sliced radish
Yellow Onion0 pieces · pickled onions
Cilantro0 pieces · fresh cilantro

Make it mine in the app

Steps

1Add the chicken, salsa, chilies, lime juice, garlic, bay leaf and spices to the base of a slow cooker.
2Cook the chicken on high for 2-3 hours or on low for 4-5 hours until the chicken is tender and easy to shred.
3Remove the chicken breast from the slow cooker and use two forks to shred the meat. Return the meat to the slow cooker and stir to combine with the salsa. Cover and keep the slow cooker on the warm setting until you are ready to eat.
4Assemble the bowls
5Start with a bed of rice and then top with the the salsa verde shredded chicken mixture, shredded lettuce, avocado, pico, sour cream, etc.