Verde Chicken in the Slow Cooker
Prep Time: 10 mins
Cook Time: 3 hrs
Yield: 6 Servings
Published
Last Updated
Ingredients
- 2 pounds boneless skinless chicken thighs or breast, sliced
- 1 red or green bell peppers, sliced
- 1 red onions, sliced
- 2 teaspoons garlic powder
- 2 cups salsa verde
- salt and pepper
Directions
- Place the chicken, peppers, and onions in the bottom of a slow cooker. Sprinkle with garlic powder, salt, and pepper.
- Pour the salsa Verde over the ingredients and mix to combine.
- Cook on high for 2-3 hours, or until the internal temperature of the chicken reaches 165°F (74°C).
- Serve over rice, in tacos, or in burritos
Notes
You can leave the chicken breasts and thighs whole if you prefer them to cook for a longer time. If leaving them whole, cook on high for 3-4 hours or on low for 5-6 hours. Once cooked, use two forks to shred the chicken.
The recommended internal temperature for cooked chicken is 165°F (74°C) to ensure it's safe to eat. Keep in mind that all slow cookers cook differently, so the cooking times may vary slightly depending on your specific appliance. It's a good idea to check the chicken's temperature with a meat thermometer to ensure it's thoroughly cooked.