Slow Cooker Chicken Salsa Verde

Name: Slow Cooker Chicken Salsa Verde
Prep time: 5 min
Cook time: 6 h
Total time: 6 h 5 min
Cuisine: Mexican
Ingredients: 1 and 1/2 pounds perdue® fresh boneless skinless chicken breasts; 1 large onion, sliced; 2 cup jarred roasted salsa verde; 6 ounce mexican beer; 1 tablespoon cumin; 1/2 teaspoon each salt and black pepper; cooked rice, optional; corn tortillas, optional; corn and black bean salsa, optional; optional toppings: cilantro leaves, chopped tomatoes, diced avocado, lime wedges, sour cream, sriracha sauce, shredded cheddar cheese

The Daily Meal Staff|July 26, 2020 2:52 pm EST

4.5 (2 ratings)

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This Slow Cooker Chicken Salsa Verde can be the base for so many great meals. Store it in the freezer and use it whenever a recipe calls for shredded chicken.Recipe courtesy of Perdue

Prep Time

5

minutes

Cook Time

6

hours

Servings

6

Total time: 6 hours, 5 minutes

Ingredients

1 and 1/2 pounds perdue® fresh boneless skinless chicken breasts
1 large onion, sliced
2 cup jarred roasted salsa verde
6 ounce mexican beer
1 tablespoon cumin
1/2 teaspoon each salt and black pepper
cooked rice, optional
corn tortillas, optional
corn and black bean salsa, optional
optional toppings: cilantro leaves, chopped tomatoes, diced avocado, lime wedges, sour cream, sriracha sauce, shredded cheddar cheese

Directions

Place the chicken in the slow cooker. Add the roasted salsa verde, beer, onions, cumin, salt and pepper. Gently stir to coat the chicken evenly.
Cover and cook on low heat 6 hours. The chicken is done when it easily shreds with two forks.
With two forks, shred the chicken in the slow cooker, tossing with the salsa juices.
Serve over corn tortillas with rice and any toppings you desire.