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Slow Cooker Salsa Verde Chicken

by Livestrong_Recipes  |  Oct 17, 2018

Slow Cooker Salsa Verde Chicken
Photo Credit: Arthur Bovino
  1. PREP
  2. 10 m
  • COOK
  • 07 m
  • 17 m

For this recipe, you'll be using tomatillos, which are tart, tomato-like vegetables that are often used Central and South American cooking. They're high in niacin, which supports your metabolism and tissue function.



  • 1/2 medium White Onion
  • 2 cups Tomatillos
  • 2 and raw boneless, skinless chicken breast
  • 1 1/2 tsp ground cumin
  • 1/4 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper
  • 4 Flour Tortillas


1 Add onions, tomatillos, and chicken to the slow cooker. Season evenly with ground cumin, salt, and pepper. Add 1 cup of water.
2 Turn your cooker to a medium heat setting and set for 8 hours.
3 The tomatillos should all have burst open (or be easily burst with the back of a spoon or fork) and the chicken should fall apart in your hands or quickly shred between your fingers. You shouldn’t even need a fork.
4 If there’s too much liquid (if it resembles a clear-ish soup), remove the chicken, set your slow cooker to a high setting and reduce until thickens. Return the shredded chicken to the tomatillos and stir until well-combined.
5 Steam tortillas in a tortilla warmer (or between a damp towel or paper towels) in the microwave for half a minute and serve.