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Easy Chicken Verde Recipe

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3.9 from 1 review

This Easy Chicken Verde recipe features tender, shredded chicken breasts slow-cooked in a flavorful salsa verde sauce with aromatic garlic, oregano, and cumin. Perfect for a hands-off meal, it delivers a zesty and comforting dish that’s great for tacos, burritos, or served over rice. Ready in just a few hours, this slow cooker recipe offers a delicious, versatile protein with minimal effort.

Ingredients

Chicken

  • 2 lbs boneless skinless chicken breasts (about 4 breasts)

Sauce

  • 2 cups salsa verde
  • 1 tablespoon minced garlic
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt

Optional Garnish

  • Cilantro, chopped
  • Sliced jalapeños

Instructions

  1. Prepare Slow Cooker: Spray a 4 or 5-quart slow cooker insert with non-stick cooking spray to prevent sticking.
  2. Add Chicken: Place the raw boneless skinless chicken breasts evenly in the bottom of the slow cooker.
  3. Mix Sauce: In a medium bowl, combine salsa verde, minced garlic, dried oregano, ground cumin, and salt, stirring until well blended.
  4. Pour Sauce: Pour the salsa verde mixture evenly over the chicken breasts in the slow cooker.
  5. Cook Chicken: Cover the slow cooker with its lid and cook on low for 5 to 6 hours or on high for 2 to 3 hours. The chicken is done when it reaches an internal temperature of at least 165°F (74°C).
  6. Shred Chicken: Once cooked, remove the chicken breasts from the slow cooker, leaving the sauce behind. Shred the chicken using two forks on a cutting board or with an electric hand mixer or stand mixer in a large bowl.
  7. Combine: Return the shredded chicken to the slow cooker and stir it well to combine with the remaining sauce, allowing it to absorb the flavors.
  8. Garnish and Serve: Optionally top the chicken with chopped fresh cilantro or sliced jalapeños before serving for extra flavor and a bit of heat.

Notes

  • Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F.
  • Leftover chicken verde can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Serve with tortillas, rice, or beans for a complete meal.
  • Adjust the amount of jalapeños according to your spice preference.
  • For a thicker sauce, remove the lid in the last 30 minutes of cooking to allow some liquid to evaporate.

Find it online: https://bitezly.com/easy-chicken-verde-recipe/