Matt's Macros · mattsmacros.com/recipes/crockpot-chicken-verde

Meal Prep/ Mexican

Slow Cooker Chicken Verde

Name: Slow Cooker Chicken Verde
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 10 servings (200g each)
Ingredients: 5 lb chicken breast (trimmed of excess fat and skin); 120g chopped green chilis (1 small can); 120g tomatillo salsa (4 tbsp); 120g green enchilada sauce (1/2 cup); 6g mexican oregano (1 tbsp); 8g garlic powder (2 tbsp); 15g cumin (2 tbsp); 15g kosher salt (1.5 tbsp)

Set-and-forget shredded chicken in tomatillo salsa verde. Five ingredients, 49g of protein per serving, and the only thing it asks of you is to come home.

Written and tested by

Matt McCabe · Recipe developer

Cal

282

Protein

49g

Carbs

Fat

Per serving · 1 of 10 / ~200g

Macros calculated from label data on the actual ingredients I used, cross-checked against USDA FoodData Central. Update the totals if your brands run different from mine.

Not sure how this fits your day? Run your numbers →

Tested in the kitchen

Prep

10 minutes

Cook

4 hours

Total

4 hours, 10 minutes

Yield

10 servings (200g each)

Method

01In a large slow cooker, place the chicken breast and mix in all other ingredients on top. Stir to combine.
02Cover and set on high for 4 hrs or low for 8 hrs, until the chicken reaches 165°F internally and shreds easily.
03Remove chicken from pot and shred by hand or using 2 forks. Mix all back in with the sauce. Enjoy in tacos, over salads, or in enchiladas.

Notes from the kitchen

Food safety: slow-cook until chicken reaches 165°F internally and shreds easily. Refrigerate within 2 hours, store 3-4 days, reheat to 165°F before eating.

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