Salsa Verde Chicken Crockpot Recipe
This crockpot chicken with salsa verde makes the most juicy and tender shredded chicken. The sauce is super creamy and a little tart—perfect for tacos, quesadillas, nachos, or enchiladas.
Servings: 6 people
Calories: 1125kcal
Ingredients
- 2 pounds chicken breast
- 1½ cups green salsa
- 8 ounces cream cheese
- 2 tablespoons garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Add your chicken to your crockpot, along with the salsa, minced garlic, cream cheese, minced garlic, salt, and pepper.
- Cover and cook on high heat for 4-5 hours, or on low heat for 5-6 hours. You'll know the chicken is done when it reaches an internal temperature of 165 degrees F and you can shred it with 2 forks.
- Once cooked, remove the chicken from the crockpot and shred it with two forks, then return the chicken to the crockpot and stir it into the juices.
- Serve in tacos, quesadillas, enchiladas, or salads. Enjoy!
Notes
Storing leftovers: cool completely then transfer to an airtight container and store in the fridge for up to 5 days, or in the freezer for up to 2 months.
Reheating: you can reheat in the microwave, or add to a pan with a splash of water or chicken stock and reheat over medium low heat until warmed through.
Nutrition
Calories: 1125kcal | Carbohydrates: 27g | Protein: 82g | Fat: 71g | Saturated Fat: 18g | Cholesterol: 327mg | Sodium: 5073mg | Potassium: 1575mg | Sugar: 21g | Vitamin A: 2730IU | Vitamin C: 24.8mg | Calcium: 77mg | Iron: 4.2mg