Slow Cooker Creamy Salsa Verde Chicken
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 8 hours in slow cooker
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You will soon be obsessed with this shredded chicken. It is packed with flavor, and the melt in your mouth chicken is perfect for tacos. Top it all off with sliced avocado and chopped cilantro for a perfect weeknight supper. Enjoy!

Ingredients for Single Meal

  • 4 - small boneless chicken breasts
  • 2 - cup(s) salsa verde sauce
  • 8 - oz. cream cheese
  • 1 - Tbsp minced onion
  • 1 - tsp minced garlic
  • - Salt and pepper
  • 8 - flour tortillas**
  • Garnish: - avocado slices
  • Garnish: - chopped cilantro**
  • Side: - salad**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Cut up the cream cheese block into small pieces.
  2. Place the chicken breasts in the base of the slow cooker and pour the salsa verde and cream cheese pieces over and around the chicken. Sprinkle in the minced onion and minced garlic. Season with salt and pepper.
  3. Set on low and cook for 8 hours. Once cooked, shred the chicken with 2 forks into the creamy salsa verde sauce.
  4. Spoon the creamy shredded chicken into tortillas and top with avocado slices and chopped cilantro garnish.
  5. Prepare the salad.
  6. Serve Slow Cooker Creamy Salsa Verde Chicken with avocado slices and chopped cilantro garnish with a side salad.

Freezeasy Meal Prep Directions

  1. Cut up 2 - 8 oz. cream cheese blocks into small pieces.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • 4 small boneless chicken breasts
  • 2 cups salsa verde
  • Half of the cut cream cheese pieces
  • 1 Tbsp minced onion
  • 1 tsp minced garlic
  • Salt and pepper

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the slow cooker and cooking on low for 8 hours. Shred the chicken and mix into the creamy sauce, before serving in tacos as directed.

Dairy-Free Modifications

Unfortunately, there is not a great dairy-free option for this meal.

Gluten-Free Modifications

Recipe is gluten-free when served within corn tortillas

Printable Label Recipe Title

Slow Cooker Creamy Salsa Verde Chicken

Printable Label Instructions

Thaw and slow cook on low for 8 hours. Once cooked, shred the chicken and mix into the creamy salsa verde sauce. Spoon into tortillas and top with avocado slices and cilantro garnish.
Serve with salad.

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