Creamy Crock-Pot Salsa Verde Chicken

5 from 3 reviews


  • 2 cups salsa verde (homemade is recommended. You can find the recipe here:
  • 1/2 cup reduced fat sour cream
  • 1/2 cup reduced fat cream cheese
  • Salt and pepper to taste
  • 3 chicken breasts


  1. Whisk together the salsa, cream cheese, and sour cream in a medium bowl until combined
  2. Season to taste with salt and pepper
  3. Season your chicken breasts on both sides with salt and pepper and place into your crock-pot
  4. Pour the salsa verde sauce on top and cook on low for 5 hours
  5. At this point, it may appear that your sauce has separated, but once you shred your chicken and stir, it all comes together
  6. Using 2 forks, shred your chicken while it is still in the crock-pot. Stir the shredded chicken together with the sauce until everything is evenly combined
  7. Optional garnishes: extra sour cream, cilantro