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Slow Cooker Salsa Verde Chicken - Easy, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Boneless, skinless chicken breasts (2 to 2.5 pounds) or thighs for richer flavor
  • Salsa verde (16–20 ounces), jarred or homemade
  • Onion (1 small), thinly sliced
  • Garlic (3–4 cloves), minced
  • Chicken broth (1/2 cup)
  • Ground cumin (1 teaspoon)
  • Chili powder (1 teaspoon)
  • Oregano (1/2 teaspoon), preferably Mexican oregano
  • Kosher salt (to taste)
  • Black pepper (to taste)
  • Lime (1), for juice and zest
  • Fresh cilantro (1/4 cup), chopped
  • Optional add-ins: canned green chiles, jalapeño, corn, or white beans
  • To serve: warm tortillas, rice, avocado, shredded cheese, sour cream, radishes, pickled onions

Method
 

  1. Prep the base: Scatter sliced onion and minced garlic in the bottom of the slow cooker. This creates a flavorful bed that prevents sticking and adds sweetness.
  2. Season the chicken: Pat chicken dry and sprinkle with salt, pepper, cumin, chili powder, and oregano. Place the chicken on top of the onions.
  3. Add liquids: Pour in salsa verde and chicken broth. If using, add a spoonful of canned green chiles for extra kick.
  4. Cook low and slow: Cover and cook on Low for 4–6 hours or High for 2.5–3.5 hours, until the chicken is very tender and shreds easily with two forks.
  5. Shred and brighten: Transfer chicken to a cutting board and shred. Stir lime zest and juice into the sauce in the slow cooker, then return the chicken and toss to coat.
  6. Finish with herbs: Stir in chopped cilantro. Taste and adjust salt, lime, and spice as needed.
  7. Serve: Spoon into tortillas, over rice, or into bowls with your favorite toppings.