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Slow Cooker Creamy Salsa Verde Chicken Photo

Slow Cooker Creamy Salsa Verde Chicken Recipe

Katie Jasiewicz
Slow Cooker Creamy Salsa Verde Chicken hardly takes any effort at all. Just pile everything in the slow cooker, and it's ready for...
3 from 22 votes
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Cuisine Mexican
Servings 6
Calories 498 kcal

Ingredients
  

  • 1 pound Boneless Skinless Chicken Breast
  • 2 10 ounce cans Mild Green Chile Enchilada Sauce
  • 1/2 cup Whipped Cream Cheese
  • 1/4 cup Chopped Cilantro
  • 12 Flour Tortilla Taco sized
  • 2 Hass Avocado Sliced

Instructions
 

  • Pour 1 can of the mild green Chile enchilada sauce into the slow cooker. Then place the chicken breasts on top of the sauce and pour the additional can on top of the chicken breasts.
  • Set on low and cook for 8 hours.
  • Once the chicken breasts are cooked, remove the chicken breast from the slow cooker and shred with 2 forks.
  • Before placing the chicken breast back in the slow cooker, add the whipped cream cheese and cilantro. Mix until melted and fully incorporated.
  • Add the shredded chicken back to the slow cooker and mix well.
  • Warm the flour tortillas in a microwave with a damp cloth draped over them for 30 seconds. Once tortillas are cooked, begin spooning shredded chicken on to taco shells.
  • Divide avocado slices evenly, and enjoy.

Nutrition

Calories: 498kcalCarbohydrates: 46gProtein: 24gFat: 25gSaturated Fat: 6gSodium: 282mgFiber: 5gSugar: 4g
Keyword Chicken, Crock Pot, Easy, Easy Dinners, Mexican, One Pot Meals, Slow Cooker, Tacos
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