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.
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
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.
This is the perfect filling for tacos, enchiladas, and burritos or a topping for nachos.
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