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Shredded Salsa Verde Chicken (Enjoy in Tacos or Burrito Bowls)

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!

Quick, easy and delicious!

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:

Side dish ideas:

Time saving tips:

  • If you want to prep ahead, add all the slow cooker ingredients to your slow cooker, cover and refrigerate overnight. In the morning, cook as directed.
  • Use a bag of pre-chopped lettuce to save on time.
  • To further save on time, clean, de-stem or chop toppings in advance.

Family-friendly tips:

  • To make it family-friendly, use mild salsa so it’s not too spicy for your kiddos.
  • Set all your toppings out buffet-style (if you have kids—you may want to limit how much cheese you set out so their tacos don’t end up being cheesy quesadillas!)
  • If you have extra time and want to make homemade tortillas, this tried-and-true Whole-Grain Corn Tortillas (authentic Mexican recipe) is our favorite. They’re freezer-friendly, so make a double batch for future meals.

TACO-bout a fun way to put a spin on a traditional dinner!

Whether you’re with your kids, friends or family, you’ll love this Salsa Verde Chicken for a fun twist on taco night. It’s a wonderFULL way to make healthy eating interactive and FUN!

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! 🌟

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Shredded Salsa Verde Chicken (Enjoy in Tacos or Burrito Bowls)


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Description

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! Just toss together chicken, yogurt and your favorite salsa and the slow cooker will do the rest.


Ingredients

Scale
  • 2 pounds chicken breast
  • 1 (16 oz.) jar salsa verde (or your favorite salsa)
  • 1/2 cup Greek yogurt

Instructions

Slow cooker instructions:

  1. Add chicken to the bottom of the slow cooker.
  2. Mix salsa and Greek yogurt in a bowl and pour mixture over chicken.
  3. Cover and cook on low for 4-6 hours. For minimal cleanup, shred chicken directly in the crockpot.
  4. Serve the shredded chicken with a slotted spoon to drain any excess liquid.
  5. Store leftover chicken and sauce in an airtight container.

Baking instructions:

  1. Preheat oven to 350 degrees and grease large casserole dish with coconut oil.
  2. Mix salsa and Greek yogurt in a medium bowl.
  3. Add chicken breasts to baking dish and top with salsa mixture.
  4. Bake for 25-35 minutes (time will vary depending on thickness of chicken), until chicken is tender and no longer pink in the center.
  5. Serve as is or cut chicken into small pieces and serve in tacos, bowls or burritos.

Serving:

  1. This chicken can be served multiple ways. There are lots of ideas above. Our personal favorite is taco-style, in a homemade tortilla with guacamole and salsa.

Notes

Always check for FfL-friendly ingredients.

We recommend organic ingredients when feasible.

  • Prep Time: 5 min
  • Cook Time: 6-8 hrs
  • Category: Recipes
  • Method: Prep Now, Cook Later, Slow Cooker, Too Easy
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