
Batch and prep
Slow Cooker Salsa Verde Chicken
Tangy shredded chicken for bowls, tacos and salads.
Two pounds of chicken breast, a jar of salsa verde and a few spices go into the slow cooker in the morning and come out as tender, tangy shredded chicken by lunch. It's the most flexible batch in the library: bowls today, tacos tomorrow, salads after that. Rice and beans make it a full bowl.
Ingredients
For 6 bowls.
Chicken
- 2 1/2 lb boneless skinless chicken breasts
- 1 1/2 cups salsa verde
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
Rice and beans
- 1 1/2 cups long-grain white rice
- 2 1/4 cups water
- 1 (15 oz) can black beans, drained and rinsed
To serve
- 1/2 cup plain nonfat Greek yogurt
- 1/4 cup chopped fresh cilantro
- 2 limes, cut into wedges
Method
Put the onion and garlic in the slow cooker, lay the chicken on top, sprinkle with cumin and oregano and pour over the salsa verde.
Cover and cook on low for 4 hours, until the chicken is tender and 165°F.
The rest of the method is in Short Order Pro
2 more steps, with cook mode and timers, in the app. Ingredients, nutrition and cost stay free on every dish, and 20 dishes include the full method for free.
Tips
- Shred the chicken right in the juices so it soaks them back up.
- Use a mild or hot salsa verde to set the heat.
Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.
More batch and prep
Cook it with timers
Short Order is coming soon to iPhone, with cook mode, prep sessions and the full method for every dish in Pro.



