Description
Make tender, zesty Crockpot Salsa Verde Chicken with just 5 ingredients. Perfect for tacos, burritos, or meal prep in minutes!
Ingredients
Scale
2 pounds boneless, skinless chicken breasts
16 ounces jarred salsa verde
4 ounces cream cheese, softened and cubed (optional)
1 tablespoon fresh lime juice
1 teaspoon ground cumin
1 teaspoon garlic powder
1 medium onion, diced
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
Fresh cilantro for garnish (optional)
Instructions
- Pat chicken breasts dry and season with the cumin, garlic powder, salt, and pepper mixture on both sides.
- Place diced onion and minced garlic at the bottom of your slow cooker.
- Arrange seasoned chicken breasts on top of the onion and garlic in a single layer.
- Pour salsa verde evenly over the chicken and add the fresh lime juice.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- If using cream cheese, add cubed cream cheese about 30 minutes before cooking is complete.
- Once chicken is tender, shred it using two forks directly in the slow cooker.
- Mix the shredded chicken with the sauce and let sit for 10 minutes before serving.
- Garnish with fresh cilantro if desired and serve in your preferred style.