Servings
Font
Back
0 from 96 votes

Crock Pot Salsa Verde Chicken

This Crock Pot Salsa Verde Chicken makes tasty meal prep a breeze! It's sweet, tangy and packed with flavor. Plus, it's easy to prep in bulk so you can have protein ready to eat all week long. Use it for sandwiches, enchiladas, tacos or just eat it straight up - the possibilities are endless!

Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
Servings: 8
Calories: 147 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 2 lb. boneless skinless chicken breast
  • 3/4 cup salsa verde (186g) I use Herdez in the jar
  • 2 Tbsp honey (42g)
  • 1 Tbsp liquid smoke
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp cinnamon
  • 1/4 cup fresh cilantro optional but highly recommend for most fresh flavor!

Instructions

    Cup of Yum
  1. Add all the ingredients except the cilantro to the Crock Pot and toss around to evenly coat the chicken.
  2. Top with lid and cook on high for 2-3 hours or on low for 4-6 hours or until chicken is tender enough to shred.
  3. Shred with two forks, toss around in juices, and stir in the cilantro.
  4. Use shredded chicken for tacos, quesadillas, bowls, you name it!

Notes

  • How to Freeze:
  • Recipe adapted from Skinny Taste.
  • Prepare Salsa Verde Chicken according to directions and let cool to room temperature.
  • Add chicken to a freezer size plastic bag OR portion into smaller size sandwich bags.
  • Press bag flat, squeeze out excess air to prevent freezer burn.Seal, label and freeze for up to 3 months.

Nutrition Information

Serving 1/8 of recipe (139g) Calories 147kcal (7%) Carbohydrates 6g (2%) Protein 24g (48%) Fat 3g (5%) Saturated Fat 0.5g (3%) Sugar 4.8g (10%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 147

% Daily Value*

Serving 1/8 of recipe (139g)
Calories 147kcal 7%
Carbohydrates 6g 2%
Protein 24g 48%
Fat 3g 5%
Saturated Fat 0.5g 3%
Sugar 4.8g 10%

* Percent Daily Values are based on a 2,000 calorie diet.