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Crockpot Salsa Verde Chicken Nachos on a White Plate

Crockpot Salsa Verde Chicken

Flavor-packed, shreddable Crockpot salsa verde chicken with just five minutes of prep. Serve it on nachos, salads, sandwiches or tacos.
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Prep Time 5 minutes
Cook Time 6 hours
Rest in sauce 15 minutes
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 6 boneless skinless chicken breasts
  • 1 tsp kosher salt or to taste
  • 1/2 tsp freshly ground black pepper
  • 24 oz salsa verde 1 jar, medium heat
  • 15.5 oz chili-ready diced tomatoes 1 can
  • 1 Tbsp ground cumin
  • 1/2 Tbsp chili powder

Method
 

  1. Season the chicken breasts with kosher salt and pepper and place them in the Crockpot.
  2. In a bowl, stir together the salsa verde, diced tomatoes, cumin and chili powder.
  3. Pour the sauce over the chicken. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
  4. Remove the chicken and shred it with two forks. It should fall apart easily; if not, cook a little longer.
  5. Return the shredded chicken to the Crockpot, switch to WARM and let it soak in the sauce for 15 minutes before serving.

Notes

Great on nachos, over a salad, in a bun or in tacos. Makes excellent meal-prep lunches for the week.