Slow Cooker Chicken Salsa Verde

Although I have been unable to post anything for awhile, it doesn’t mean I have quit cooking.  In fact, due to my circumstances, my slow cooker is, if possible, even more important to me than it was before.  And, seriously, I didn’t think I could love an inanimate object that much.  lol

This recipe has proven to be a lifesaver.  I have worked on it and tweaked it until I think I have it exactly the way we like it.  It can be used as a filling for soft-shell tacos, enchiladas, empanadas, and even in a salad.  If you use it as a filling for  tacos, you may want to serve with a topping of guacamole, sour cream, salsa verde, chopped onions, and chopped cilantro.

Slow Cooker Chicken Salsa Verde
  • 4 boneless skinless chicken breasts
  • 1 C chicken stock
  • 2 C salsa verde (I use the Wal-Mart brand)
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp white pepper
  • ¼ C minced onion
  • ¼ C chopped cilantro
  1. Place chicken breasts in slow cooker.
  2. Pour salsa and chicken stock over chicken.
  3. Sprinkle cumin, salt, and pepper over mixture.
  4. Cook on LOW for 8 hours.
  5. At 7 hours, shred chicken with wooden spoon.
  6. Stir in onion and cilantro.
  7. Continue to cook remaining hour.


Music to Cook By . . .