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
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
- Season chicken with salt and pepper and smoked chili powder.
- Mix oregano, cumin, dried cilantro, minced garlic, and, Tabasco into the Herdez Salsa Verde.
- Add chicken to the slow cooker and top with salsa mixture.
- Cook on high for 4 - 5 hours until chicken shreds easily.
- Remove from slow cooker and set aside until ready to use.
Notes
Nutrition
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