3-Ingredient Crock Pot Green Chile Chicken
Dinner doesn't get any easier than this! Combine 3 ingredients in your slow cooker, let the chicken cook for 3 hours and then shred the chicken This recipe is an easy way to make shredded chicken for tacos, burritos, enchiladas and taco bowls.
Serve the chicken with your favorite toppings, like shredded cabbage or lettuce, sour cream, cilantro, guacamole, etc.
- Prep Time: 5
- Cook Time: 3 hours
- Total Time: 3 hours 5 minutes
- Yield: 4 to 6 servings 1x
- Category: Chicken
- Method: Slow Cooker
- Cuisine: American
Ingredients
- One 12 to 16-ounce container (1 1/2 to 2 1/2 cups) salsa verde (green tomatillo salsa)
- 4-ounce can diced green chiles (mild or spicy)
- 1 to 2 pounds boneless, skinless chicken breasts
Instructions
- Combine the salsa and green chiles in a slow cooker.
- Add the chicken and toss to coat in salsa. Use a spoon to cover the top of the chicken with salsa.
- Cook on LOW for 3 hours.
- Shred the chicken in the green chile sauce, using either two forks or a hand-held mixer.
How to shred chicken with a hand-held electric mixer: The easiest way to shred chicken is by using a hand-held mixer. Keep the mixer on the lowest speed and use it to chop/shred the chicken breasts until the meat is completely pulled apart and mixed into the sauce. Just be careful if the sauce is still hot, because it can splatter a little bit.
Notes
If substituting boneless chicken thighs for the breasts, cook on low for 4 hours.
Storage: The USDA recommends using cooked chicken leftovers within three to four days. You can also freeze the leftover cooked chicken in the sauce created by the salsa. Freeze it in a sealed freezer-safe bag with all of the air removed. Defrost within 3 months by putting the frozen chicken in the refrigerator overnight.
