Slow Cooker Chicken Salsa Verde

Slow Cooker Chicken Salsa Verde
4.5 from 2 ratings
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
Cook Time
Slow Cooker Chicken Salsa Verde
Total time: 6.07 hours
  • 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
  1. 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.
  2. Cover and cook on low heat 6 hours. The chicken is done when it easily shreds with two forks.
  3. With two forks, shred the chicken in the slow cooker, tossing with the salsa juices.
  4. Serve over corn tortillas with rice and any toppings you desire.