in High School my Spanish teacher would organize a big fiesta with the French language classes every year, and we would reenact the Battle of Puebla. It was fun to be in the Spanish classes because we obviously were happy about the results of Cinco de Mayo. After we put the French students in their place (historically speaking, of course), we’d have a potluck, dancing, pinatas, and games. It was always a lot of fun, and I looked forward to it every year.
Now that I can’t look forward to reenacting battles with my classmates, I look forward to the food I can make. I have been drooling over some of the recipes I’ve seen this week all in prep for Cinco de Mayo. I may be eating Mexican food all month long, which is not a problem for this chica! Me gusta la comida Mexicana! (How’s that Señora G? Do I still got it with my language skills? ? )
So pull out your slow cooker, and let’s get cooking! Not sure how to use your slow cooker?
First I have to give a shout out to my sister, Laura, for creating this beauty. She studies health and wellness at Brigham Young University, and she is a great cook! She told me about this creation, and when I asked her if I could blog about it, she said yes! So thanks, Laura! She also created these blueberry banana bites I posted about back in 2014.
This recipe only needs two ingredients: chicken breasts and salsa verde! Combine them in your slow cooker, cook on high for 3 hours, and then shred the chicken before serving. It’s that simple!
Salsa verde is made from tomatillos (a good source of vitamin C), hot green chiles, onion, and various spices. This slow cooker recipe is perfect as is or topped on a salad. If you are looking for a festive meal that is light yet filling, this is it!
When I made this, I couldn’t stop eating the chicken while I got my salad put together. It is so good! The chicken is moist and flavorful, and when you put it on a salad, you don’t need dressing–the salsa verde on the chicken is enough!
Slow Cooker Salsa Verde Chicken
A tasty and festive meal that is only 2 ingredients!
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3 hr 5 min
3 hr 5 min
3-4 boneless, skinless chicken breasts
2 c (or one jar) salsa verde (You can use homemade salsa verde if you prefer)
Place chicken breasts in the bottom of your slow cooker
Pour salsa verde over chicken
Cook on high for 3 hours (or until internal temperature reaches 165 degrees F)
Shred chicken, and serve
For Salsa Verde Chicken Salad
Layer cilantro lime rice, black beans, salsa verde chicken, and avocado on top of green leaf lettuce or chopped romaine. Serve with fresh pico de gallo and a dollop of plain Greek yogurt.