This simple Crock Pot Salsa Verde Chicken can be used for many dishes. We love nachos in my family and this is the perfect light recipe! You could easily use this chicken for salads or wraps too.

2 Large Chicken Breast
1 (15.5 ounce) jar of Salsa Verde
Plantain chips
Shredded Cheese
Plain Greek Yogurt

Put chicken breast in crock pot and cover with salsa, cook on low for 3 – 4 hours (depends on how hot your crock pot gets). Shred chicken and serve over a bed of plantain chips and top with your favorite ingredients. You can find plantain chips at Kroger in the health food area and they are wonderful. I also like to use plain Greek yogurt instead of sour cream, which makes it even lower calorie. This chicken keeps well and is very versatile. Be sure and check the “heat” on the Salsa Verde, it comes in mild and medium, so you can decide which you prefer. Enjoy!

Be sure and Pin for later: The Southern Lady Cooks Crock Pot Salsa Verde Chicken


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  1. You have probably already had comments like this, but it might interest you to realize Verde In Spanish means Green. Your picture shows a red salsa and I was expecting a green one. We enjoy our favorite Mexican restaurant food here in San Diego and find they are usually easy to make at home. Love your web page… it’s in my favorites!

    1. The Southern Lady says:

      The chicken is COOKED in the Salsa Verde, which yes is the green salsa. I like the red salsa as well, so I use it to top the nachos. Thanks for the kind words.