Crockpot Salsa Verde Chicken

This Crockpot Salsa Verde Chicken is full of bright, zesty flavor and couldn’t be easier to make. Juicy, tender chicken simmers in a vibrant homemade salsa verde for a dinner that’s perfect for tacos, rice bowls, or meal prep.

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Course: Dinner

Cuisine: American

Keyword: salsa verde chicken

Prep Time: 10

Cook Time: 3

Total Time: 3 10

Servings:

Ingredients

2 lbs chicken breasts skinless + boneless
¾ cup chicken broth
¾ teaspoon flakey sea salt
½ teaspoon cracked black pepper
1 teaspoon ground cumin
To serve
2 tablespoon fresh cilantro chopped
Optional: sour cream avocado, rice, chopped green onions, pickled or diced fresh jalapeños, crumbled feta or cotija cheese
Salsa verde
⅔ cup extra virgin olive oil
3 garlic cloves finely chopped
3 tablespoon parsley finely chopped
3 tablespoon coriander finely chopped
1 tablespoon basil finely chopped
1 tablespoon chives finely chopped
2 anchovies finely chopped
12 pitted green olives chopped if using a bowl
2 tablespoon capers chopped if using a bowl
2 teaspoon dijon
1 teaspoon red wine vinegar
Salt and pepper to taste

Instructions

Add all ingredients to a small food processor and blitz to combine or option to mix in a bowl.
Add the chicken, ¾ of the salsa verde, chicken stock, salt, and cumin to a slow cooker. Mix it all together, then add the lid, and cook it for 2 ½ to 3 hours on high, or 4 to 5 hours on low.
Remove chicken and shred.
Add shredded chicken back to slow cooker and warm through. Option to add a touch more stock if you want it wetter. All depends on how you like it.
Top with remaining salsa verde and serve with optional sour cream, avocado, rice, jalapeños and cotija / feta cheese.

Equipment

Slow Cooker

Nutrition

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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