Easy Crock Pot Salsa Verde Chicken
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.
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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.
Use as a shredded chicken filling for your favorite Mexican dishes.
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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