January 13, 2021
As one of the oldest & most popular recipes on the blog. I decided to give this post a little facelift! Nothing has changed within the recipe, I’ve only updated the pictures. I hope you continue to make this easy, delicious recipe in your kitchen as much as I do.
This soup is low maintenance. It consists of dumping all the ingredients into the crockpot. The only manual labor you’ll have to exert in this recipe is shredding the chicken.
Meal Prep
Save time in the kitchen, by tossing this in your crockpot on Sunday morning. Store in individual containers to grab and go for lunches through out the week. Reheat on the stove or in the microwave.
If you like this recipe, here are similar recipes you might enjoy:
Chorizo Green Chile
Potato & Chorizo Enchiladas
Slow Cooker Chicken Pot Pie Soup
Healthy Slow Cooker Fire Roasted Taco Soup
If you make this recipe, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #eatingataltitude. And of course be sure to follow Eating At Altitude on Instagram. You can also find me on Facebook and Pinterest. xo!
Slowcooker Chicken Chili Verde
Equipment
- Slow Cooker or Pressure Cooker
Ingredients
- 16 oz jar Salsa Verde aka 2 cups
- 1 1/2 – 2 Lbs chicken breasts or thighs
- 2 C Chicken broth
- 1/2 yellow onion, diced
- 1 bay leaf
- 1 tsp coriander
- 1/2 C cilantro extra for serving
- salt & pepper to taste
- 1 avocado, sliced optional garnish
- green onion, sliced optional garnish
Instructions
Slowcooker Instructions
- Place all onions, chicken breasts, salsa, broth, bay leaf, coriander, cilantro, salt & pepper in the crockpot.
- Place lid on crockpot and cook on low for 6-8 hours or High 3-4 hours.
- When cooking is complete, remove the chicken & shred it. Add back to the crockpot.
- Garnish with extra cilantro, avocado & green onions. Serve & Enjoy.
Instant Pot Instructions
- Place all ingredients into the instant pot.
- Secure the lid. Select the Soup setting or cook on manual for 35 minutes.
- Vent upon completion. When cooking is complete, remove the chicken & shred it. Add back to the instant pot.
- Garnish with extra cilantro, avocado & green onions. Serve & Enjoy.
