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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
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Prep Time
5
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
5
minutes
mins
Course
Main Dish
Cuisine
Mexican
Servings
8
Servings
Calories
385
kcal
Ingredients
1x
2x
3x
▢
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
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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:
2
Fill Tortillas
Calories:
385
kcal
Carbohydrates:
16
g
Protein:
38
g
Fat:
18
g
Saturated Fat:
5
g
Trans Fat:
1
g
Cholesterol:
109
mg
Sodium:
321
mg
Potassium:
429
mg
Fiber:
1
g
Sugar:
1
g
Vitamin A:
153
IU
Vitamin C:
1
mg
Calcium:
54
mg
Iron:
2
mg
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