Ingredients
Scale
- 2 lbs (900 g) boneless, skinless chicken breasts
- 1 cup (240 ml) chicken broth
- 1 cup (240 g) tomatillos, chopped
- 1/2 cup (120 g) green salsa
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, diced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) oregano
- Salt and pepper to taste
- Fresh cilantro for garnish
- Tortillas for serving
Instructions
- Place the chicken breasts in the slow cooker.
- Add chicken broth, chopped tomatillos, green salsa, onion, garlic, jalapeño, cumin, oregano, salt, and pepper.
- Stir to combine the ingredients well.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
- Shred the chicken with two forks and stir back into the sauce.
- Serve warm with tortillas and garnish with fresh cilantro.
Notes
- For a spicier version, leave the seeds in the jalapeño.
- This dish pairs well with avocado and lime wedges.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: slow cooker, chicken verde, summer taco nights