Slow Cooker Salsa Verde Chicken

One of the most popular posts on our blog is our “Dump and Go” Slow Cooker Freezer Meals. You literally assemble the necessary ingredients together in a large ziploc bag, toss it in your freezer, and then when you are ready to make it, you just dump it all into your slow cooker and dinner is done! I have been testing out some new recipes for our next freezer meal installment and this one is definitely a keeper! It’s so easy to throw together, but more importantly it’s full of flavor. My kids love it in burritos, I put it on salads, and my husband used it on nachos. Whatever floats your boat- anything goes with this chicken!

This recipe can easily be made into a freezer meal that literally takes only a couple of minutes to prepare ? just read the instructions of the recipe for directions on how to make this a quick and easy freezer meal!

And if you are looking for more easy and delicious freezer meals, be sure to check out our newest ebook:

Serves: 6

Slow Cooker Salsa Verde Chicken

Another of our favorite "dump and go" recipes for your slow cooker - this one is a winner!

10 minPrep Time

6 hrCook Time

6 hr, 10 Total Time

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Ingredients

  • 1 1/2 lbs boneless, skinless chicken breasts
  • 1 (16 oz) jar green salsa (I used this one )
  • 1 (14 oz) can chicken broth (I used reduced sodium)
  • 1 medium onion, diced
  • 1/2 teaspoon cumin
  • 2 cloves garlic, minced
  • 1 (4 oz) can diced green chilis
  • salt and pepper to taste

Instructions

  1. Spray slow cooker with non-stick cooking spray. Place chicken breasts inside slow cooker.
  2. Dump the rest of the ingredients into the slow cooker and cook on low for 5-6 hours or high for 3 hours (if you use frozen chicken breasts, add an hour onto the cooking time).
  3. Shred the chicken using two forks and mix with remaining liquid in the slow cooker.
  4. Serve as filling for tacos, burritos, salad, nachos - anything goes!
Recipe Type: Main Dish

Notes

To make this a freezer meal, place all ingredients into a resealable gallon-sized freezer bag. Lay bag flat in the freezer. When ready to use, remove bag from the freezer and place in the fridge and let it thaw for 24 hours.
Spray slow cooker with non-stick cooking spray. Dump the contents of the bag into the slow cooker and cook on low for 5-6 hours or high for 3 hours (if you use frozen chicken breasts, add an hour onto the cooking time).
Shred the chicken using two forks and mix with remaining liquid in the slow cooker.

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http://www.sixsistersstuff.com/recipe/2015/03/slow-cooker-salsa-verde-chicken/

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8 Responses to “Slow Cooker Salsa Verde Chicken”

  1. This dish was mediocre at best, and had way too much liquid. I was tempted to leave out the broth as the salsa made for plenty of liquid, and wish I would have done so. The finished product looked like soup, didn't have much flavor, was probably watered down from the broth.

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