Overhead view of homemade nachos with green salsa, lime, and onions on a colorful tablecloth.

Slow Cooker~40 minComplexity

4-Ingredient Slow Cooker Salsa Verde Chicken

Name: 4-Ingredient Slow Cooker Salsa Verde Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: mexican
Ingredients: Chicken breast, raw, boneless skinless; Salsa verde, prepared, store-bought; Beer, lager; Cumin, ground; salt and black pepper; Jalapeño pepper, raw

This Slow Cooker Salsa Verde Chicken provides 2g protein and 55 calories per serving across 4 servings — the lowest-calorie prepared dish in our library. Minimal prep time frees you for other meal components, though protein pairing is essential for any training goal. Best suited as a flavor base for rice or vegetable combinations.

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Ingredients

4 servings

•
Chicken Breast, Boneless Skinless
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
•
Salsa Verde, Prepared, Store-Bought(480g)
•
Beer, Lager
•
Cumin, Ground(10g)
•
salt and black pepper
•
JalapeñO Pepper

Instructions

1Pat the chicken breasts dry with paper towels and season both sides generously with salt, pepper, and the ground cumin.
2Heat a large Dutch oven or heavy-bottomed pot over medium-high heat for 2 minutes, then add the chicken breasts and sear for 4–5 minutes per side until golden brown on the exterior (internal temperature does not need to reach 165°F yet).
3Pour the salsa verde and beer around the chicken, then add the sliced jalapeño pepper. Bring the liquid to a gentle simmer over medium heat, then reduce heat to low, cover partially, and simmer for 20–25 minutes until the chicken reaches an internal temperature of 165°F when measured with a meat thermometer at the thickest part.
4Remove the chicken to a cutting board and let rest for 3 minutes, then shred completely using two forks, discarding any connective tissue.
5Return the shredded chicken to the pot and toss thoroughly with the salsa verde cooking liquid until fully coated and combined.
6Divide the shredded chicken and sauce evenly into 4 airtight containers while hot, then cool to room temperature before sealing and refrigerating.
7Store in the refrigerator for up to 5 days, or transfer to freezer-safe containers and freeze for up to 3 months.

Nutrition — Per Serving

calories

protein

fat

Carbohydrates: 9g
Saturated fat: 0.0g
Sodium: 1091 mg
Dietary fiber: 2.5g

4 servings per batch · ~123g each

Macro data sourced from USDA FoodData Central

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Common questions

How much protein does 4-Ingredient Slow Cooker Salsa Verde Chicken have?

Each serving contains only 2g of protein and 55 calories, making this recipe a side or appetizer rather than a primary protein source for your macros. You'd need to pair it with a separate protein to meet daily targets.

How long does 4-Ingredient Slow Cooker Salsa Verde Chicken take to prep?

This recipe has quick prep time and yields 4 servings, making it efficient for batch cooking as a complement to other meals throughout the week.

Is 4-Ingredient Slow Cooker Salsa Verde Chicken good for fat loss?

At 55 calories per serving with minimal fat (2g), this works as a low-calorie side or flavor booster during a cut, though the 2g protein per serving means it shouldn't be your main protein component.