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Slow Cooker Pulled Chicken Verde

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“This easy pulled chicken verde is great served over rice or inside tacos, burritos, and flautas. The veggies get quite soft--especially the squash--and help keep the chicken moist. The heat is very mild--you can kick it up by adding your choice of peppers. I highly recommend that you top it with crumbled queso fresco.”
3hrs 40mins

Ingredients Nutrition

  • 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


  1. Turn slow cooker on (high or low, depending on how much time you have) and toss in the chopped veggies. My Kroger sells packages of "roasting veggies" with an assortment of fresh squash, zucchini, carrots, and red onion--but of course you can just use whatever you want.
  2. Pour the jar of Herdez Tomatillo Verde Cooking Sauce (or whatever brand you can find, tomatillo/verde salsa is basically the same thing) into the slow cooker and give it a quick stir to coat the veggies.
  3. Trim the chicken breasts of excess fat and lay them on top of the veggies in a single layer.
  4. Pour the Frontera Green Chile Enchilada Sauce (or whatever green enchilada sauce you can find) over the chicken, making sure to coat everything. You could also mix the two sauces--it doesn't matter.
  5. Cover and cook on high for 3-4 hours or low for 6-8 hours.
  6. Turn the slow cooker down to "warm." Use two forks to shred the chicken while it's still in the slow cooker, and then mix the chicken well with the veggies and sauce. It's ready to eat now, but it's best if you let the chicken soak up the sauce for a while.
  7. We served it over Mexican rice and corn with Kroger queso fresco crumbled on top. It would also go great in tacos, burritos, enchiladas, etc.

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