INGREDIENTS
- 2 pounds boneless skinless chicken breasts
- 2 cups salsa verde
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 2 tablespoons chopped fresh cilantro
- Optional: sour cream, see note below
DIRECTIONS
- Slow cook. Add the chicken, salsa verde, salt, and cumin to a slow cooker. Mix it all together, then add the lid, and cook it for 2 ½ to 3 hours on high, or 4 to 5 hours on low.
- Shred the chicken. Using tongs, remove the chicken to a cutting board and shred with two forks.
- Mix together. Return the shredded chicken to the slow cooker and stir together. If you'd like a creamier texture, see my note below. Garnish with fresh cilantro before serving.
NOTES
- For a creamy salsa verde chicken, add ½ cup of sour cream to the Crockpot at the end, and then stir together with the shredded chicken. This is my personal favorite way to make it! It adds a creamy, tanginess to the chicken.