Salsa Verde Chicken (Print version)
Tender shredded Salsa Verde Chicken made in the slow cooker with green salsa, poblano, lime, and cilantro.
# Ingredients:
For the chicken
01 -
2 lb (900 g) boneless skinless chicken breasts or thighs
02 -
1 1/2 cups (360 ml) salsa verde
03 -
1/4 cup (60 ml) low-sodium chicken broth
04 -
1 poblano pepper, seeded and diced
05 -
1/2 medium yellow onion, diced
06 -
3 cloves garlic, minced
07 -
1 teaspoon ground cumin
08 -
1 teaspoon dried oregano
09 -
1/2 teaspoon kosher salt, plus more to taste
10 -
1/4 teaspoon black pepper
To finish
11 -
2 tablespoons fresh lime juice
12 -
1/3 cup chopped fresh cilantro
13 -
Warm corn tortillas, rice, beans, or toppings for serving
# Instructions:
01 -
Add salsa verde, chicken broth, poblano, onion, garlic, cumin, oregano, salt, and pepper to the slow cooker. Stir to combine.
02 -
Nestle the chicken into the sauce and turn each piece once so it is coated. Keep the chicken in an even layer if possible.
03 -
Cover and cook on high for 3-4 hours or on low for 5-6 hours, until the chicken is tender and reaches 165°F in the thickest part.
04 -
Transfer the chicken to a bowl and shred with two forks. Return the shredded chicken to the slow cooker and stir it into the salsa verde sauce.
05 -
Stir in lime juice and cilantro. Taste and add more salt if needed. Serve warm in tacos, bowls, enchiladas, or nachos.
# Good to know:
01 -
Use chicken thighs for the juiciest texture or breasts for a leaner finish.
02 -
Instant Pot option: cook with 1/4 cup broth on high pressure for 12 minutes, then naturally release for 8 minutes.
03 -
Leftovers keep refrigerated for up to 4 days or frozen for up to 3 months.