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Hands-On Time
5 Mins
Total Time
4 - 6 Hours
Yield
Serves 4

After a busy work day and taking care of the family, cooking a nutritious and tasty meal may be the last thing you want to do. Oftentimes it’s much easier to cook a box of pasta or forage through the fridge for a quick and filling meal, but cooking something healthy and delicious doesn’t have to be complicated or time-consuming. 

Usually, I’m pretty diligent about meal prepping every Sunday, but a few weeks ago, I didn’t have time to even run to the supermarket. Using the ingredients I already had, I tried to come up with a quick and easy recipe to make for dinner that night. After rummaging through the pantry and freezer, I decided I was going to make some sort of spicy chicken using a jar of salsa verde and boneless, skinless chicken breasts. What I ended up with was one of the easiest, least expensive, and most versatile dishes I’ve ever made. 

This spicy shredded chicken was insanely delicious all on its own, but you can enjoy it anyway you’d like. The first time I made this dish, I spooned some chicken into taco shells and topped it with diced red onion, avocado, and fresh cilantro. I’ve also served it on top of rice and added some jalapenos for an extra kick. 

How to Make It

Step 1

Season both sides of your chicken breasts with a pinch of salt and fresh cracked pepper.

Step 2

Place chicken in the slow cooker and pour the jar of salsa verde on top to cover.

Step 3

Cook chicken on low heat for 6 hours or on high heat for 4 hours. 

Step 4

Using two forks, shred all of the chicken. Serve chicken over rice, cauliflower rice, in tacos or enjoy on it’s own. 

Chef's Notes

If you don’t have a slow cooker, you can also make this dish in a dutch oven or sauce pot. Just make sure to cover and cook the chicken on low heat for a few hours, until it’s easy to shred. 

 

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