Slow Cooker Chicken Verde

This slow-cooked chicken verde is a simple, flavorful dish perfect for tacos, enchiladas, burrito bowls, or serving over rice. The combination of salsa verde, poblanos, and warm spices creates a well-balanced and versatile meal.

Ingredients

For the Chicken Verde:

• 1 1/2 lbs boneless, skinless chicken breasts

• 2 poblano peppers, diced

• 1 yellow onion, diced

• ½ jalapeño, finely chopped (adjust for spice level)

• 2 cups salsa verde (such as Late July)

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 1 teaspoon garlic powder

• 1 teaspoon dried oregano

• ½ teaspoon ground coriander

• ½ teaspoon smoked paprika

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon black pepper

• Juice of 1 lime (added at the end for balance)

Instructions

1. Toss the chicken breasts in the slow cooker and evenly distribute the poblano peppers, onion, and jalapeño on top along with the salsa verde, cumin, chili powder, garlic powder, oregano, coriander, smoked paprika, salt, and black pepper.

2. Cover and cook on:

   • Low for 6-7 hours

   • High for 3-4 hours

3. Once fully cooked, shred the chicken directly in the slow cooker using two forks. Stir in the lime juice and a big handful of chopped cilantro and let it rest for 5 minutes to meld flavors.

4. Serve hot. Use for tacos, enchiladas, rice bowls, or salads. Garnish with fresh cilantro, avocado, greek yogurt or queso fresco as desired.

Notes

• For a deeper flavor, char the poblano peppers over an open flame or under the broiler before adding them to the slow cooker.

• For a creamy texture, stir in ½ cup sour cream or Greek yogurt before serving.

• Leftovers store well and can be refrigerated for up to four days or frozen for later use.