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–+ servings
Salsa Verde Chicken over rice served on a plate topped with cilantro and chopped tomatoes
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4.70 from 10 votes

Crockpot Salsa Verde Chicken

Crockpot Salsa Verde Chicken is a delicious and easy chicken dinner for busy weeknights.  The salsa verde tenderizes and flavors the chicken as it cooks.
Prep Time5 minutes
Cook Time2 hours
Total Time2 hours 5 minutes
Course: Dinner, Main Course
Cuisine: Mexican/Spanish
Keyword: Crock Pot, Salsa Verde Chicken, Slow Cooker
Servings: 4
Calories: 470kcal
Author: Erica Walker

Equipment

  • Crock Pot (Slow Cooker)

Ingredients

  • 4 chicken breasts boneless, skinless
  • 16 ounces salsa verde (We like Herdez or Trader Joe's brand)
  • 1 1/2 cups Monterey jack cheese shredded (or to taste)
  • 1/3 - 1/2 cup cilantro chopped

Instructions

  • Spray Crockpot with cooking spray. Place chicken breasts evenly over the bottom of the crock pot and cover evenly with salsa verde.
  • Cook on high for 2-3 hours or on low for 4-5 hours or until cooked through. 
  • About 30 minutes to an hour before serving, sprinkle cheese evenly over chicken. 
  • Remove individual chicken breasts from Crockpot, sprinkle with cilantro (optional) and serve!

Notes

Store leftovers in an airtight container for up to 4 days in the fridge, and up to 2 months in the freezer. 

Nutrition

Calories: 470kcal | Carbohydrates: 7g | Protein: 58g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 182mg | Sodium: 1306mg | Potassium: 1118mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1325IU | Vitamin C: 7.9mg | Calcium: 327mg | Iron: 1.2mg