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Slow Cooker Salsa Verde Chicken

Slow Cooker Salsa Verde Chicken

  • Yield: 4 1x

Description

The easiest and most delicious shredded chicken that’s great for tacos, salads and more!


Ingredients

Scale
  • 4 boneless skinless chicken breasts
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1 jar salsa verde

Instructions

  1. Add the chicken to the slow cooker in one single layer. Sprinkle the salt, garlic powder, onion powder, and cumin evenly over the chicken. Pour the jar of salsa on top of the chicken, making sure it’s all covered. Cook on low for 4-5 hours.
  2. With 30-60 minutes left of cooking time, remove the lid and using two forks, shred the chicken. It will seem like there’s a lot of liquid, but once all the chicken is shredded it will absorb most of the liquid. Continue to cook and keep warm until ready to serve. Add to tacos, salads, or serve on top of rice!

Instant Pot Instructions

  1. Add the chicken to the Instant Pot in one single layer. Sprinkle the salt, garlic powder, onion powder, and cumin evenly over the chicken. Pour the jar of salsa on top of the chicken, making sure it’s all covered. Give it a quick stir to make sure some salsa is on the bottom as well. Cook on high pressure for 9 minutes. 
  2. Release pressure, remove the lid and take chicken out. On a cutting board using two forks, shred the chicken. It will seem like there’s a lot of liquid in the Instant Pot but once all the chicken is shredded it will absorb most of the liquid. Add the shredded chicken back into the pot and keep warm until ready to serve. Add to tacos, salads, or serve on top of rice!