This ridiculously simple Salsa Verde Chicken is a quick, healthy dinner that can be served in tacos, burrito bowls, on top of your favorite salad or as is!

What busy mom wouldn’t love a meal that can be tossed together in under 10 minutes? Just add chicken, yogurt and your favorite salsa and the slow cooker will do the rest. After a few hours your chicken will be so moist and tender that you’ll be able to shred it directly in the slow cooker. You can use green salsa (our personal favorite) or get creative with any kind of salsa—pineapple, mango, the sky is the limit.

A family-friendly meal that tastes delicious AND requires minimal cleanup? Hallelujah!

Do I have to use a slow cooker?

No slow cooker, no problem. You can bake your Salsa Verde Chicken in a dish.

A few ways to enjoy your Salsa Verde Chicken:

• Tacos
• Fajitas
• Inside burritos or enchiladas
• Burrito bowls (rice on the bottom, layer with chicken, shredded lettuce and toppings)
• On a salad
• In stuffed peppers with rice and black beans (a great way to recreate leftovers)
• As is!

Some toppings to choose from:

• Limes
• Shredded lettuce
• Shredded red cabbage
• Diced onion
• Diced tomatoes
• Sliced avocado, Guacamole or Mashed Avocado Spread
• Finely chopped jalapeños
• Chopped peaches, pineapple or mangos (our FAVORITE!)
• Cilantro
• Grated cheddar cheese or queso fresco
• Greek yogurt (a wonderful substitute for sour cream)
• Salsa
• Pico de gallo
• Hot sauce (we LOVE to add flavor with an array of hot sauces)
• Beans (black or pinto)

Side dish ideas:

• Black or pinto beans (Try this Seasoned Bean recipe)
• Whole grain brown rice, topped with a little salsa
• Foil-pack Corn on the Cob (substitute red chili powder for Old Bay)
• Homemade Tortilla Chips (baked in the oven)
• Rice Cake Nachos (much healthier than store-bought nachos and just as tasty)

If you’re having guests over, you can always add the option of regular nacho chips in addition to rice cakes or baked tortillas, so your guests can decide for themselves.

Some ways to “reinvent” your leftover Salsa Verde Chicken:

• In a burrito with beans and sautèed veggies
• Quesadilla-style
• Tossed in eggs or added to an omelet
• Buddha bowls: In a bowl with a small amount of wilted spinach, sautéed veggies, sweet potatoes home fries, rice, beans, and avocado
• Stuffed peppers: Preheat oven to 350 degrees. Cut bell pepper and clean out seeds. Place on pan and bake 15 minutes. While peppers are baking, combine leftover chicken, additional ingredients of your choice (cheese, veggies) and some of your favorite salsa in a bowl. Mix. Remove pepper from oven, stuff with mixture and bake an additional 7–12 minutes until pepper is desired texture. Top with avocado (optional), serve and enjoy!

Did you make this recipe?

If you make this Shredded Salsa Verde Chicken, we would love to hear how it turned out! Leave a comment below sharing how you served it (with rice, in a burrito or taco, etc.) and what your family thought of it. We love hearing from you and your ideas inspire us all! Don’t forget to tag @fullforlifegal on Instagram so we can admire your masterpiece! 🌟