Slow Cooker Chicken Verde
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.
Cal
282
Protein
49g
Carbs
4g
Fat
6g
Per serving · 1 of 10 / ~200g
Prep
10 minutes
Cook
4 hours
Total
4 hours, 10 minutes
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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