Easy Slow Cooker Salsa Verde Chicken Burrito Bowls
A simple and flavorful slow cooker recipe featuring tender shredded chicken cooked in tangy salsa verde, perfect for quick and satisfying weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 pounds (900 grams) chicken breasts or thighs
- 1 ½ cups (360 ml) salsa verde
- 3 cloves minced garlic
- 1 medium chopped onion
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 tablespoons fresh lime juice
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional toppings: shredded cheddar or Monterey Jack cheese, chopped cilantro, avocado slices or guacamole, sour cream or plain Greek yogurt, cooked rice or cauliflower rice, black beans or pinto bean…
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and minced garlic and sauté for 3-4 minutes until softened and fragrant without browning.
- Place chicken breasts or thighs at the bottom of the slow cooker. Pour the sautéed onion and garlic evenly over the chicken.
- Pour 1 ½ cups salsa verde over the chicken, ensuring it is mostly covered.
- Sprinkle 1 teaspoon cumin, 1 teaspoon chili powder, and salt and pepper to taste over the top. Gently stir the slow cooker contents without disturbing the chicken placement.
- Cook on LOW for 6-7 hours or HIGH for 3-4 hours until the chicken is tender and easy to shred.
- Shred the chicken directly in the slow cooker using two forks or tongs and mix well with the salsa verde sauce.
- Stir in 2 tablespoons fresh lime juice. Taste and adjust seasoning if needed.
- Serve the shredded chicken over cooked rice or cauliflower rice and top with desired garnishes such as cheese, avocado, cilantro, beans, and sour cream.
Notes
Sautéing the onion and garlic before adding to the slow cooker enhances flavor. Use chicken thighs for juicier, more tender meat. Adjust salt after cooking to avoid over-seasoning due to salsa verde saltiness. Shred chicken directly in the slow cooker to absorb sauce. Add lime juice at the end for brightness. Optional toppings can be customized. For quicker cooking, use an Instant Pot on high pressure for 15 minutes with natural release.
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 375
- Sugar: 3
- Sodium: 450
- Fat: 9
- Saturated Fat: 1.5
- Carbohydrates: 22
- Fiber: 5
- Protein: 35
Keywords: slow cooker, salsa verde, chicken, burrito bowls, easy dinner, weeknight meal, shredded chicken, Mexican recipe