Description
A simple, small-batch slow cooker recipe designed for 1-2 people, featuring tender shredded chicken in a bright, tangy salsa verde sauce with no leftovers.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1.5 lbs / 680g)
- 1.5 cups (360ml) store-bought salsa verde (medium heat recommended)
- 1/4 cup (60ml) low-sodium chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano (preferably Mexican oregano)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6–8 soft corn tortillas
- Optional toppings: diced white onion, fresh cilantro, lime wedges, crumbled queso fresco or cotija cheese, sour cream or Greek yogurt
Instructions
- Rinse chicken breasts and pat dry. Trim any excess fat or tendons. Place chicken in the bottom of a small or medium slow cooker.
- In a small bowl, combine salsa verde, chicken broth, cumin, oregano, salt, and black pepper. Whisk until spices are dissolved.
- Pour the salsa mixture over the chicken in the slow cooker, ensuring the chicken is mostly submerged.
- Cook on Low for 6-7 hours or on High for 3-4 hours, until chicken reaches an internal temperature of 165°F and shreds easily.
- Remove chicken from the pot and let rest for 2-3 minutes.
- Shred the chicken using two forks.
- Return shredded chicken to the slow cooker and stir into the sauce to coat evenly.
- Taste and adjust seasoning with salt or a squeeze of lime if desired.
- Warm tortillas in a dry skillet or over a gas flame.
- Serve chicken in tortillas with desired toppings.
Notes
[‘If using a large 6-quart slow cooker, add an extra 10 minutes to cook time or an extra 1/4 cup of broth to ensure proper steam.’, ‘Shred chicken while warm for easier handling.’, ‘Add a squeeze of fresh lime juice before serving to brighten flavors.’, ‘If sauce is too thin, remove lid and cook on High for the last 30 minutes to reduce.’, ‘If sauce is too spicy, add a splash of heavy cream or sour cream to neutralize heat.’]
- Prep Time: 5 minutes
- Cook Time: 6-7 hours (Low) or 3-4 hours (High)
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 350400
- Sodium: 600800
- Fat: 10
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
Keywords: small batch, slow cooker, salsa verde, chicken tacos, easy dinner, gluten-free option, dairy-free option, meal prep for one