Name: Easy Chicken Verde Recipe
Prep time: 10 min
Cook time: 5 h 30 min
Total time: 5 h 40 min
Cuisine: Mexican
Ingredients: 2 lbs boneless skinless chicken breasts (about 4 breasts); 2 cups salsa verde; 1 tablespoon minced garlic; 2 teaspoons dried oregano; 1 teaspoon ground cumin; ¼ teaspoon salt; Cilantro, chopped; Sliced jalapeños

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Introduction

This Easy Chicken Verde recipe is a flavorful and effortless slow cooker meal perfect for busy days. Tender chicken breasts simmer in a zesty salsa verde sauce until beautifully tender and ready to shred. It’s delicious served on its own or wrapped in tortillas for a quick dinner.

A white bowl filled with four sections: dark black beans on the top left, orange rice on the top right with a lime wedge resting on it, bright yellow corn at the bottom right, and shredded chicken mixed with light green sauce and chopped cilantro on the bottom left, garnished with green jalapeño slices placed on the chicken and beans. The bowl sits on a white marbled surface with whole jalapeño, lime, and cilantro sprigs around it, and a wooden board with more sliced jalapeño and chopped cilantro in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless skinless chicken breasts (about 4 breasts)
2 cups salsa verde
1 tablespoon minced garlic
2 teaspoons dried oregano
1 teaspoon ground cumin
¼ teaspoon salt
Optional garnish: cilantro, sliced jalapeños

Instructions

Step 1: Spray a 4 or 5-quart slow cooker insert with non-stick cooking spray to prevent sticking.
Step 2: Place the raw chicken breasts in the slow cooker evenly.
Step 3: In a medium bowl, mix together salsa verde, minced garlic, dried oregano, ground cumin, and salt until well combined.
Step 4: Pour the salsa verde mixture over the chicken breasts, ensuring they are well covered.
Step 5: Cover the slow cooker with its lid and cook on low for 5 to 6 hours or on high for 2 to 3 hours. The chicken is done when it reaches an internal temperature of 165°F.
Step 6: Once cooked, remove the chicken from the slow cooker and shred it using two forks on a cutting board or with an electric mixer in a large bowl.
Step 7: Return the shredded chicken to the slow cooker and stir well to combine with the remaining sauce.
Step 8: Optionally, garnish with chopped fresh cilantro or sliced jalapeños before serving.

Tips & Variations

Use store-bought salsa verde for convenience or homemade for extra flavor.
For a spicier version, add extra sliced jalapeños or a pinch of cayenne pepper.
Serve in tortillas with avocado, cheese, and sour cream for tasty tacos.
Leftover chicken can be used in salads, burritos, or quesadillas.

Storage

Store leftover chicken verde in an airtight container in the refrigerator for up to 4 days. Reheat gently in a microwave or on the stove until warmed through. You can also freeze the shredded chicken in a freezer-safe container for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with four clear layers arranged side by side: dark purple black beans in the top left, bright orange rice in the top right garnished with a green lime wedge, shredded white chicken with light green sauce and cilantro in the bottom left, and bright yellow corn with bits of green cilantro in the bottom right; two slices of fresh green jalapeño pepper rest on the chicken layer, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts in this recipe?

It’s best to use thawed chicken breasts for even cooking. If using frozen chicken, increase the cooking time and be sure to check that the internal temperature reaches 165°F.

Can I make this recipe on the stovetop instead of using a slow cooker?

Yes, you can simmer the ingredients covered in a pot over low heat for about 45 minutes to 1 hour until the chicken is cooked through and tender, stirring occasionally.