Description
A cozy weeknight meal featuring tender, shredded chicken enveloped in a zesty green sauce, perfect for serving in warm tortillas topped with fresh cilantro.
Ingredients
Scale
- 2 pounds chicken breast
- 1 cup salsa verde
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup chicken broth
- Tortillas (for serving)
- Cilantro (for garnish)
Instructions
- Place the chicken breasts in the crockpot.
- In a bowl, mix the salsa verde, cumin, garlic powder, salt, pepper, and chicken broth until well combined.
- Pour the mixture over the chicken in the crockpot, ensuring the chicken is well coated.
- Cover and cook on low for 360 minutes or high for 240 minutes until the chicken is cooked through and shreds easily with a fork.
- Remove the chicken, shred it with two forks, and return it to the crockpot, stirring to combine with the sauce.
- Serve the tender chicken in warm tortillas, garnished with fresh cilantro for a burst of color and flavor.
Notes
This recipe is great for meal prep! Cook in advance and store in the fridge for up to 4 days or freeze for later.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg