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–+ servings
Salsa verde chicken in a slow cooker.

Crock Pot Salsa Verde Chicken

Course: Main Course
Cuisine: Mexican
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 8
Calories: 147kcal
Author: Lauren
This Crock Pot Salsa Verde Chicken makes tasty meal prep a breeze! It's sweet, tangy and packed with flavor. Plus, it's easy to prep in bulk so you can have protein ready to eat all week long. Use it for sandwiches, enchiladas, tacos or just eat it straight up - the possibilities are endless!
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Ingredients

  • 2 lb. boneless skinless chicken breast
  • 3/4 cup salsa verde (186g) I use Herdez in the jar
  • 2 Tbsp honey (42g)
  • 1 Tbsp liquid smoke
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp cinnamon
  • 1/4 cup fresh cilantro optional but highly recommend for most fresh flavor!

Instructions

  • Add all the ingredients except the cilantro to the Crock Pot and toss around to evenly coat the chicken.
  • Top with lid and cook on high for 2-3 hours or on low for 4-6 hours or until chicken is tender enough to shred.
  • Shred with two forks, toss around in juices, and stir in the cilantro.
  • Use shredded chicken for tacos, quesadillas, bowls, you name it!

Notes

How to Freeze:
  1. Prepare Salsa Verde Chicken according to directions and let cool to room temperature.
  2. Add chicken to a freezer size plastic bag OR portion into smaller size sandwich bags.
  3. Press bag flat, squeeze out excess air to prevent freezer burn.Seal, label and freeze for up to 3 months.
Recipe adapted from Skinny Taste.

Nutrition

Serving: 1/8 of recipe (139g) | Calories: 147kcal | Carbohydrates: 6g | Protein: 24g | Fat: 3g | Saturated Fat: 0.5g | Sugar: 4.8g