Salsa Verde Mexican Chicken | Slow Cooker Recipe
Slow Cooker Salsa Verde Mexican Chicken is the perfect filling for tacos, enchiladas, and burritos and as a topping for Nachos
You should definitely try the Salsa Verde Chicken Loaded Ultimate Nachos – just saying…
This is embarrassingly easy to make – just set it in the morning and you’ll have tender shredded chicken for dinner. It’s delicious and the perfect chicken to throw together for a quick weeknight Mexican dinner of tacos or enchiladas.
I almost always have this chicken in my refrigerator so that it’s easy to grab a healthy snack or make a quick taco or enchilada.
Slow Cooker Mexican Chicken Salsa Verde
Pop the chicken in the slow cooker in the morning and you'll have perfectly fall-apart tender chicken for dinner any night of the week.
Ingredients
Chicken Salsa Verde
- 16 oz boneless skinless Chicken Breast or Thighs, about 4 breasts, or 8 thighs
- sea salt and pepper to taste
- 2 t smoked chili powder
- 2 T dried cilantro
- 2 t oregano
- 2 t cumin
- 7 oz Herdez Salsa Verde 1 small can
- 3 cloves of garlic minced
- 1 t Tabasco
- 2 T cilantro fresh and coarsely chopped
Instructions
Salsa Verde Chicken
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Season chicken with salt and pepper and smoked chili powder.
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Mix oregano, cumin, dried cilantro, minced garlic, and, Tabasco into the Herdez Salsa Verde.
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Add chicken to the slow cooker and top with salsa mixture.
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Cook on high for 4 - 5 hours until chicken shreds easily.
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Remove from slow cooker and set aside until ready to use.
Recipe Notes
This is the perfect filling for tacos, enchiladas, and burritos or a topping for nachos.
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