Ingredients
2 lbs boneless, skinless chicken breasts or thighs
1 (16-ounce) jar salsa verde
1 small yellow or white onion, thinly sliced
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
Optional additions:
1 diced jalapeño for extra heat
1/2 cup sour cream or 4 oz cream cheese for a creamy version
1 can black beans, drained
1 cup corn kernels
Instructions
1. Preheat oven to 400°F (200°C) and pat chicken dry with paper towels.
2. In a small bowl, mix cumin, oregano, salt, and pepper. Season chicken evenly on all sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Sear chicken for 2–3 minutes per side until lightly browned.
5. Add sliced onion and minced garlic around the chicken and cook for 1 minute until fragrant.
6. Pour salsa verde evenly over the chicken, ensuring it is well coated.
7. Transfer skillet to the oven and bake for 20–25 minutes until chicken reaches an internal temperature of 165°F.
8. Remove from oven and let chicken rest for 5 minutes.
9. Shred chicken using two forks.
10. Return shredded chicken to the skillet and stir to coat in the sauce. Simmer briefly if desired before serving.
Notes
For slow cooker instructions, combine all ingredients and cook on low for 6–8 hours or high for 3–4 hours before shredding. For a creamy version, stir in cream cheese or sour cream after shredding. Serve in tacos, burrito bowls, over rice, or in lettuce wraps for a low-carb option. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 85mg