Slow Cooker Salsa Verde Chicken
This is the easiest Salsa Verde Chicken recipe made in the slow cooker or Instant Pot, perfect for tacos, tostadas, bowls, and more!
Foto: Skinnytaste
Ingredients
- 1 1/2 lbs raw skinless chicken tenders (or chicken breast)
- 1/4 tsp garlic powder
- 1/8 tsp oregano
- 1/8 tsp ground cumin
- salt (to taste)
- 16 oz roasted salsa verde
Steps
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Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker.
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Top with half the salsa verde (8 oz), cover and cook HIGH 2 hours or low 4 hours.
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Remove chicken, shred with 2 forks.
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Remove 2/3 cup of liquid from the slow cooker, and discard (unless you want it over rice).
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Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm.
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Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the Instant Pot.
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Cover with salsa verde, cover and cook HIGH pressure 20 minutes. Quick or natural release.
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Remove chicken, shred with 2 forks.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (50% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| raw skinless chicken tenders | 0.5 lbs | $3.75/kg | $0.19 |
| garlic powder | 0.25 tsp | $0.50/100g | $0.01 |
| oregano | 0.125 tsp | - | - |
| ground cumin | 0.125 tsp | $4.38/kg | $0.00 |
| salt | - | - | - |
| roasted salsa verde | 16 oz | - | - |
*Estimated market prices, may vary by region
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