Ingredients
– 2 pounds boneless skinless chicken breasts (about four breasts)
– 2 cups salsa verde made with roasted tomatillos, jalapeños, garlic, onion, and cilantro
– 1 teaspoon salt Enhances and balances all the flavors in the dish
– 1 teaspoon ground cumin Adds earthy, warm notes that complement the salsa verde
– 2 tablespoons chopped fresh cilantro Bright, citrusy garnish that adds freshness
– ½ cup sour cream for a creamy texture Optional creaminess that mellows the tanginess
Instructions
1-Add the 2 pounds of boneless skinless chicken breasts, 2 cups of salsa verde, 1 teaspoon of salt, and 1 teaspoon of ground cumin to a slow cooker. Stir to combine.
2-Cover and cook on high for 2 ½ to 3 hours or on low for 4 to 5 hours until the chicken is tender.
3-Remove the chicken with tongs and shred it using two forks or a stand mixer.
4-Return the shredded chicken to the slow cooker and stir to coat it with the salsa verde.
5-Garnish with 2 tablespoons of chopped fresh cilantro before serving.
6-For a creamy version, stir in the optional ½ cup of sour cream at the end.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌶️ Homemade salsa verde enhances flavor and freshness.
🔪 Use a stand mixer with paddle attachment for faster shredding.
🥄 Adding sour cream at the end gives a rich, creamy finish.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 209 kcal
- Sugar: 5 g
- Sodium: 1105 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 5 g
- Fiber: 0.04 g
- Protein: 32 g
- Cholesterol: 97 mg