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Crockpot Salsa Verde Chicken

Crockpot salsa verde chicken cooks low and slow with cumin and kosher salt until the thighs are tender enough to shred. Lime juice stirred in at the end brightens the saucy chicken.
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Prep Time 10 minutes
Cook Time 5 hours
standing 5 minutes
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb chicken thighs boneless, skinless
  • 1 jar (16 oz) salsa verde
  • 1 tsp ground cumin
  • 0.5 tsp kosher salt
  • 2 tbsp lime juice

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Place the chicken in a 6-quart slow cooker.
  2. Pour the salsa verde over the chicken.
  3. Sprinkle with the cumin and salt.
  4. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the thickest pieces reach 165°F.
  5. Shred the chicken in the slow cooker with two forks.
  6. Stir the shredded chicken into the sauce.
  7. Mix in the lime juice.
  8. Let stand for 5 minutes before serving.

Notes

For easy shredding, pull the chicken apart while it is still warm in the slow cooker. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a lower-sodium option, use reduced-sodium salsa verde.