Slow cooker salsa verde chicken

By Sara Lynn Cauchon
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  • 1-1/2 cups prepared salsa verde
  • 1/2 white onion, thinly sliced
  • 1/2 jalapeño pepper, thinly sliced
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 6 boneless skinless chicken thighs
  • 1/2 lime, juice
  • Salt and pepper to taste


  1. In the bowl of the slow cooker, combine the salsa verde, onion, jalapeño, garlic, and cumin. Arrange the chicken thighs on top of the mixture. Season them with salt and pepper to taste. Cover the slow cooker and cook on low for six to eight hours or on high for four to six hours.
  2. Once the chicken is tender, transfer the chicken from the slow cooker to a cutting board. Using two forks, shred the chicken. Return the shredded chicken to the slow cooker and add the lime juice. Mix well.
  3. Serve the chicken immediately or store in the refrigerator for up to three days.


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