Hello everyone! Erin here from Crafty Auntie and I’m sharing a recipe for Verde Crockpot Chicken today!
When my crockpot becomes a permanent fixture on my counter, I know that cooler temperatures are quickly approaching. Verde Crockpot Chicken was introduced to me by my best friend several years ago. She said it would be a quick family favorite, and she was so right. It is one of my go to weeknight meals since it is so simple to prepare and is ready to eat when my husband and I arrive home from work. My preferred way to eat this is over rice and topped with sour cream or Greek yogurt. I have a friends beg me for the recipe whenever I make it for them. I promise you won’t be disappointed.
- 2 lbs. Chicken Breasts
- 2 cans Cream of Chicken soup
- 1 can (7 oz.) of diced green chiles
- 1/2 of a 16 oz. jar of Herdez green salsa (do not use enchilada sauce)
Other ingredients you will need depending on how you choose to serve this dish:
- Sour cream or Greek yogurt
- Green Enchilada Sauce
Add soup, chiles, and salsa to crockpot. Mix well.
Place chicken on top of mixture. Cook on low for 6-7 hours or high for 2 hours. Longer if chicken is frozen.
Once fully cooked, shred chicken using two forks.
Serve over rice, in enchiladas, in tacos…you get the idea.
This dish is very versatile and wonderful whichever way you choose to serve it. It also makes great leftovers, too. If there is any left after dinner!
Happy Friday friends!
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