Step 1

Basics: Combine everything is the slow cooker and cook on low for 4 hours.

Step 2

Option 1: Make your own salsa verde for the chicken. I recommend this roasted salsa verde. It’s delicious and is perfect for this slow cooker chicken.

Step 3

Option 2: Doctor up some store-bought salsa verde. Buy your favorite brand and make it better. In this recipe I like to saute an onion, 4 cloves of garlic, and some chile peppers (1-2 jalapenos or 1-2 poblanos depending on how spicy the salsa is) and add that to the salsa along with 1/2 tsp. cumin, 1/2 tsp. coriander, 1/2 tsp. oregano. It really amps up the flavor and makes a store bought salsa something special.

Step 4

Option 3: Just use the jarred/canned stuff! Nothing to be ashamed of, I use this option all the time when I don’t have time to do anything more then dump everything in the slow cooker and walk away. My favorite salsa verdes are from Herdez and Frontera.

Step 5

Make it creamy! Want a creamier chicken, add 4 oz. reduced fat cream cheese or 3/4 cup reduced fat sour cream after shredding the chicken for a creamy version that is out of this world delicious. The cream cheese option adds 40 calories and 1 PointsPlus® per serving. The sour cream adds 31 calories and 1 PointsPlus® per serving