Chicken breasts simmer in green salsa with garlic and cumin, then get shredded into the cooking juices. Fresh lime keeps the sauce bright. For a creamy version, stir in a spoonful of plain Greek yogurt just before serving.
Slow Cooker Salsa Verde Chicken
Prep: 10 minutes · Cook: about 3–4 hours on Low · Serves: 4
Ingredients
- 1 lb boneless, skinless chicken breasts, fully thawed
- 1 cup mild or medium salsa verde
- ¼ cup low-sodium chicken broth
- 2 garlic cloves, minced
- ½ tsp ground cumin
- ½ tsp onion powder
- 1 tbsp fresh lime juice
- ¼ cup plain Greek yogurt, optional
Instructions
- Place the chicken breasts in a 3- or 4-quart slow cooker. Stir together the salsa verde, broth, garlic, cumin, and onion powder, then pour the mixture over the chicken.
- Cover and cook on Low for about 3–4 hours. Start checking at 3 hours. The thickest part of each breast should reach 165°F on an instant-read thermometer. USDA poultry temperature guidance.
- Transfer the chicken to a plate and shred it with two forks. Return it to the slow cooker and toss with the cooking juices and lime juice.
- For the creamy version, turn off the slow cooker. Whisk the yogurt with 2 tablespoons of the warm cooking juices in a small bowl. Stir the mixture into the chicken.
How to thicken the salsa verde sauce
If the sauce is thinner than you like, transfer a ladleful to a small saucepan and simmer until it lightly coats a spoon. Stir it back into the shredded chicken before adding the yogurt.
What to serve with salsa verde chicken
Spoon the chicken and some sauce over mashed cauliflower, or serve it with sautéed zucchini. Add another squeeze of lime at the table if your salsa is mild.
