Crock Pot Salsa Verde Chicken with Cream Cheese
With only 5 ingredients, this easy, low-carb Crock Pot Salsa Verde Chicken becomes a flavor-packed and slow-cooked recipe that satisfies your whole family at dinner time!
Servings 8
Calories 153kcal
Equipment
Ingredients
- 1 ½ pounds raw skinless chicken breasts or thighs
- 1 teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon ground cumin
- salt to taste
- 16 ounces roasted salsa verde
- 4 ounces cream cheese optional
Instructions
- PLACE CHICKEN IN CROCK AND SEASON: Place chicken breasts (or thighs) in the slow cooker and season all sides with garlic powder, dried oregano, cumin, and salt. Arrange them in a single layer in the bottom of your slow cooker.
- COOK: Cover with salsa verde then cover with lid and cook low 3-4 hours.
- SHRED CHICKEN: Once the chicken is cooked through, remove it from the slow cooker and shred it with forks. Depending on how saucy you like your chicken, remove some of the liquid (about ⅔ cup) from the slow cooker, then place the shredded chicken back into the slow cooker with the remaining salsa. Adjust seasoning to taste, if needed.
- ADD CREAM CHEESE: cream cheese in the slow cooker until melted and keep warm until ready to serve.
Instant Pot
- Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the Instant Pot.
- Cover with salsa verde, cover and cook HIGH pressure 20 minutes. Quick or natural release.
- Remove chicken, shred with 2 forks. If desired, add cream cheese and let it melt.
Video
Notes
- Cooking on HIGH: If in a rush, you can cook your Salsa Verde Chicken on high for 2 hours.
- Liquid: This recipe does tend to be watery once cooked, especially if using chicken thighs. Unless serving over rice, you likely won't use all the liquid with your meat.
- CREAM CHEESE: Adding the cream cheese is optional but gives the recipe a nice creamy flavor.
- SHREDDING CHICKEN: It's easiest to shred the chicken after it's cooked by taking it out of the crockpot, but you can also shred it in the crockpot if that's easier for you.
- INSTANT POT: Newer Instant Pots tend to be very sensitive. If you get a burn notice, give the pot a stir and add a tiny bit of water.
- MAKE-AHEAD: You can make this a freezer meal by placing all the ingredients (except cream cheese) in an airtight container and keeping them in the freezer until ready to use. (Just thaw overnight and place in the crock pot.)
- STORING: Store in an airtight container in the fridge for up to 5 days.
- Use corn tortillas and create Salsa Verde Chicken tacos or tostadas.
- Place over a salad for Salsa Verde Chicken Salad.
- Serve with eggs.
- For a delicious bowl, serve over rice and garnish with tomatoes and cheese.
Nutrition
Calories: 153kcal | Carbohydrates: 5g | Protein: 19g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 573mg | Potassium: 465mg | Fiber: 1g | Sugar: 4g | Vitamin A: 458IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg