Slow Cooker Pulled Chicken Verde

Jun 06, 2023June 6, 20230 1

Slow Cooker Pulled Chicken Verde Recipe for an Easy Weeknight Dinner

by The Chefin Main

Prep

10 min

Cook

4 hours

Ready In

4 hours 10 min

Level

Very easy

Rating

Ingredients

	3 large boneless skinless chicken breasts , thawed
	12 ounces fresh mixed vegetables , chopped ( squash , zucchini , carrots , onion )
	8 ounces green enchilada sauce
	12 ounces green tomatillo sauce

Nutrision Information

Servings Per Recipe

Calories

238

Sugar

Fat

Slow cooker pulled chicken verde is an easy and delicious recipe that is perfect for a busy weeknight dinner. The slow cooker does all the work for you while you go about your day, and in just a few hours, you'll have a flavorful and tender chicken that can be served in a variety of ways. This dish is a great way to use up any leftover vegetables in your fridge and can be customized to your liking with different toppings and spices. Whether you're feeding a crowd or just looking for an easy meal option, this slow cooker pulled chicken verde is sure to be a hit!

Instructions

1.	Place the chicken breasts in the bottom of a slow cooker and top with the chopped mixed vegetables.
2.	Pour the green enchilada sauce and green tomatillo sauce over the chicken and vegetables, making sure everything is covered.
3.	Cook on high for 3-4 hours or low for 6-8 hours, until the chicken is cooked through and easily shredded.
4.	Use two forks to shred the chicken and mix it with the sauce and vegetables in the slow cooker.
5.	Serve with your favorite toppings, such as shredded cheese, sour cream, cilantro, and avocado.

PROS

This slow cooker pulled chicken verde recipe is incredibly easy to make and requires minimal effort.

The combination of green enchilada and tomatillo sauces give this dish a tangy and spicy flavor that is sure to please your taste buds.

It can be served as a taco filling, on top of rice, or as a sandwich for a variety of meal options.

CONS

Depending on the brand of sauces used, this dish can be high in sodium and may not be suitable for individuals on a low-sodium diet.

It is also important to ensure that the chicken is fully cooked to avoid any risk of food poisoning.

HEALTH & BENEFITS

This recipe is a great source of lean protein from the chicken and vegetables.
The mixed vegetables provide a variety of vitamins and minerals such as vitamin A, C, and potassium, which are important for maintaining good health.
The combination of enchilada and tomatillo sauces also provides a source of antioxidants that can help reduce inflammation in the body.