Go Back Email Link
–+ servings
Chicken Salsa Verde served on flour tortillas with toppings.

Easy Crock Pot Salsa Verde Chicken

Arlene Mobley - Flour On My Face
A delicious Crock Pot Salsa Verde Chicken recipe that can be used as a filling for chicken tacos or chicken nachos. This 4 hour chicken slow cooker recipe is perfect for spicy shredded chicken for many recipe.
5 from 1 vote
Print Recipe Pin Recipe Save Recipe
Click here to add your own private recipe notes.
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course Main Dish
Cuisine Mexican
Servings 8 Servings
Calories 385 kcal

Ingredients  

  • 3 lbs. boneless chicken breasts (about 4 medium boneless chicken breasts)
  • 1 7.5 jar Salsa Verde (I used Tacobell Verde Salsa)
  • ½ teaspoon teaspoon cumin powder
  • ¼ teaspoon dried oregano flakes
  • salt and pepper to taste. (to taste)
  • 8 medium flour tortillas
Follow Flour On My Face on Pinterest

Instructions 

  • Place the chicken into a 4 or 6 quart slow cooker.
  • Pour the jar of Salsa Verde over them.
  • Add the cumin and oregano.
  • Cook on high for 4 hours or low for 8 hours.
  • Shred the chicken apart and stir.
  • Adjust seasonings if needed.
  • Serve on warm tortillas with avocado wedges, sour cream, a wedge of lime and your favorite toppings.
  • 8 filled soft flour tortillas.

Recipe Expert Tips

  • Use as a shredded chicken filling for your favorite Mexican dishes.

Nutrition

Serving: 2Fill TortillasCalories: 385kcalCarbohydrates: 16gProtein: 38gFat: 18gSaturated Fat: 5gTrans Fat: 1gCholesterol: 109mgSodium: 321mgPotassium: 429mgFiber: 1gSugar: 1gVitamin A: 153IUVitamin C: 1mgCalcium: 54mgIron: 2mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2