Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Chicken breasts are transformed when they get slow cooked in salsa verde. Shredding the chicken and returning it to the sauce ensures the end result is juicy and delicious. Serve the shredded meat over brown rice or use as a filling for tacos or enchiladas.

EatingWell.com, November 2022


Credit: Ali Remdond

Recipe Summary

5 mins
4 hrs 5 mins


Ingredient Checklist


Instructions Checklist
  • Combine chicken, salsa verde, oil, cumin and salt in a 6-quart slow cooker. Cover and cook on Low until an instant-read thermometer inserted in the thickest part registers 165°F, about 3 hours, 30 minutes. Remove the chicken and shred, using 2 forks. Return the shredded chicken to the cooker; stir well to combine. Cover and continue cooking for another 30 minutes. Top with sliced jalapeño, cilantro and/or lime juice, if desired.



6-quart slow cooker

Nutrition Facts

about 1/2 cup
173 calories; protein 26g; carbohydrates 4g; sugars 2g; fat 5g; saturated fat 1g; mono fat 2g; poly fat 1g; cholesterol 83mg; vitamin a iu 35IU; vitamin b3 niacin 11mg; vitamin d iu 1IU; vitamin e iu 1IU; folate 10mg; sodium 387mg; calcium 7mg; iron 1mg; magnesium 32mg; phosphorus 242mg; potassium 379mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 16mg; selenium 26mcg.