This was one of my go-to recipes when I was first starting to meal prep because it was simple to make and even I couldn’t screw it up. I still make this Chicken in Salsa Verde recipe once in a while because the chicken comes out so tender, juicy and full of flavor. It’s amazing the meal that results with just 3 ingredients and a crock pot. Once done, you’ll have delicious shredded chicken to go in a taco, tostada, crackers, pita bread, wrap or eat along with your favorite rice and veggies.
Ingredients Needed for Shredded Chicken in Salsa Verde Recipe
- 2 Chicken Breasts (about 6-8 oz each)
- 16 oz of your favorite Salsa Verde bottle (we have our Salsa Verde recipe if you are feeling adventurous!)
- salt and pepper to tast
Step 1: Season Chicken Breasts
In a small plate or cutting board, season your chicken breast with salt and pepper as desired. If the Salsa Verde is not low sodium, you might want to go light on the salt. Make sure you don’t cut your chicken breast. Keeping them whole while in the slow cooker keeps them juicy and tender while cooking.
Step 2: Place Chicken and Salsa Verde in Crock Pot
Place your seasoned chicken breast in the crock pot. Open your Salsa Verde container and pour over the Chicken Breasts. You don’t need to mix after you pour the Salsa Verde over the Chicken Breast.
Step 3: Turn On Crock Pot and Set Temperature
Cover your crock pot and turn it on. Depending on how much time you have, set it to low and cook for 6 hours. If the cooking temperature is set to high, then cook for 3 hours. Either temperature will yield the same tasty Chicken, however I have found that 6 hours gives me more of a tender and easier to shred chicken recipe.
Step 4: Shred Chicken
With 30 minutes left on your cooking timer, shred the chicken breasts using 2 forks. You’ll find that this is very easy as the chicken is very tender. Once you’ve finished shredding the chicken breasts, cover your crock pot and continue to cook for the remaining 30 minutes.
Step 5: Enjoy your Slow Cooker Shredded Chicken in Salsa Verde
You can make great tasting tacos on whole-wheat tortillas. Three tacos are about 400 calories, depending on the tortilla that you use. Or, you can use just the chicken and serve over a bed of rice. The meal prep possibilities are many with this delicious recipe. I’ve even used this chicken to make oven-baked enchiladas too!
Shredded Chicken in Salsa Verde Video Recipe
Shredded Chicken in Salsa Verde Printable Recipe
Slow Cooker Shredded Chicken in Salsa Verde
- 2 chicken breasts
- 16 oz bottle favorite salsa verde
- salt & pepper to taste
Season chicken breasts with Salt and Pepper to taste.
Place chicken breasts in crock pot. Pour salsa verde on top of the chicken.
Cover and turn on crock pot. Cook on low for 6 hours or High for 3 hours.
With 30 minutes left, shred chicken using two forks. Mix shredded chicken with Salsa Verde and cook for another 30 minutes.
- Enjoy on a bed of rice, make tacos or tostadas. Try enchiladas too!
Bonus: Homemade Salsa Verde Recipe
I think picking your favorite Salsa Verde bottle will give you a great recipe already and it is a great time saver. However, if you want to take this recipe to the next level and you have time, below is a recipe I was given by my mother (we are Mexican, after all!) on how to make authentic Salsa Verde from scratch:
Homemade Salsa Verde Recipe
This makes about 28-32 oz of Salsa Verde.
- 8 medium / large tomatillos (green tomatoes)
- 1/4 onion
- 3 serrano peppers, small decrease to 1 for less heat.
- 1 handful of fresh cilantro
- 2 garlic cloves
- salt and pepper to taste
- 2 cups water
Place peppers, tomatillos and onion in a pot with 2 cups of water
Bring pot to a boil. Continue to boil for 5 minutes
Remove peppers, tomatillos and onion from pot. Add to blender and take 1 cup from boiling pot water and add it to blender.
Blend well and serve with chips and salsa or use with your favorite recipe.
Note: to extend shelf life, add 2 tablespoons of vinegar. Store in fridge.