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Slow Cooker Chicken Salsa Verde


Slow Cooker Chicken Salsa Verde

Slow Cooker Chicken Salsa Verde

Serves 6

Serves 6

  • 220
  • 36g
  • 910mg
  • 0g
    Sat. Fat
  • 6g
  • Expand

Ingredients Ingredients


2 cupsjarred roasted salsa verde

6 ouncesMexican beer

1 largeonion, sliced

1 tbsp.cumin

Pantry Staples:

1/2 tsp.each salt and black pepper

Corn tortillas, optional

Cooked rice, optional

Corn and black bean salsa, optional

Optional Toppings:

Cilantro leaves, optional

Chopped tomatoes, optional

Diced avocado, optional

Lime wedges, optional

Sour cream, optional

Sriracha sauce, optional

Shredded cheddar cheese, optional

Step 1

Step 1


Place the chicken in the slow cooker. Add the roasted salsa verde, beer, onions, cumin, salt and pepper. Gently stir to coat the chicken evenly.

Step 1
Step 2

Step 2

Step 2


Cover and cook on low heat 6 hours. The chicken is done when it easily shreds with two forks.

Step 3

Step 3


With two forks, shred the chicken in the slow cooker, tossing with the salsa juices.

Step 3
Step 4

Step 4

Step 4


Serve over corn tortillas with rice and any toppings you desire.

tip TIP

TIP: Cold foods freeze faster than hot foods. Putting hot food in the freezer also increases the freezer temperature, risking the defrosting of the other foods. Refrigerate an uncovered dish to cool quickly

Ta Da Ta Da

Slow Cooker Chicken Salsa Verde

Add Your Comment

Rated 5/5 based on 5 customer reviews
It’s a south-of-the-border festival of flavor with this slow cooker chicken salsa verde recipe. Serves 6

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