Ingredients
Scale
- 2 pounds chicken breasts boneless, skinless
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- 16 ounces salsa verde
- 4 ounces diced green chiles mild
- 4 garlic cloves minced
- 1 lime juiced
- Fresh cilantro for topping (optional)
- Diced onions for topping (optional)
Instructions
- Place chicken breasts in the Crockpot and season with salt, black pepper, and ground cumin.
- Pour the salsa verde, diced green chiles, and minced garlic over the chicken.
- Cover and cook on low for 4-5 hours or on high for 2 ½-3 hours until the chicken is tender and easily shreds.
- Remove the chicken breasts and shred using two forks.
- Return the shredded chicken to the Crockpot and squeeze fresh lime juice over it. Stir to coat with the salsa.
- Top with fresh cilantro and serve with your choice of sides.
Notes
Feel free to adjust the spice level by using spicier salsa verde or adding jalapeños.
This dish pairs well with rice, tortillas, or on a salad for a lighter option.
Store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 54g
- Cholesterol: 120mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.