This slow cooker salsa verde chicken is a flavorful, versatile meal-prep staple. Serve it over rice with vegetables, tuck it into tacos, or use it as the filling for easy air fryer quesadillas.
A QUICK NOTE
This recipe makes a generous batch, so it is great for feeding a family or portioning into future meals. The chicken is ready when it is fork-tender and pulls apart easily.
COOK TIME
About 4 hours on high
INGREDIENTS
3 pounds boneless, skinless chicken breasts
1 medium onion, sliced
2 bell peppers, chopped
4–6 garlic cloves, smashed
1 (24-ounce) jar salsa verde
¼ cup tomato paste
2 tablespoons avocado oil
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons sea salt
2 teaspoons black pepper
2 bay leaves
DIRECTIONS
1. Place the chicken and salsa verde in the slow cooker, turning the chicken to coat it in the sauce.
2. In a bowl, combine the onion, bell peppers, garlic, tomato paste, avocado oil, paprika, cumin, coriander, salt, and black pepper.
3. Add the mixture to the slow cooker and stir it into the salsa verde. Place the bay leaves on top.
4. Cover and cook on high for about 4 hours, or until the chicken is fork-tender and pulls apart easily.
5. Remove and discard the bay leaves. Shred the chicken, then stir it back into the sauce.
6. Serve with rice and vegetables, or use the chicken as a filling for tacos or quesadillas.
