Slow cooked salsa verde chicken from Practical Paleo cookbook

Slow-Cooked Salsa Verde Chicken from Practical Paleo

Course: Main Course
Cuisine: Mexican
Keyword: crock pot chicken, shredded chicken
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 12 servings
Calories: 264kcal
Author: Lisa MarcAurele
A slow-cooked salsa verde chicken recipe from the Practical Paleo cookbook by Diane Sanfilippo. Find out why this cookbook should be in your collection.
Print Recipe


  • 3 pounds boneless skinless chicken breasts or thighs
  • 1 medium onion sliced
  • 4-6 cloves garlic smashed
  • 1 jar salsa verde 24 ounces
  • 1/3 cup chicken bone broth
  • 1/4 cup tomato paste
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons sea salt
  • 2 teaspoons black pepper
  • 2 leaves bay


  • Preheat oven to 325°F (or use slow cooker crock).
  • Place all of the ingredients in an enameled Dutch oven or other large, heavy, oven-safe pot and stir to combine, coating the chicken with the sauce.
  • Cover and place into the oven for 3 hours, or until the chicken is fork-tender and pulls apart easily.
  • After 3 hours, adjust the led so that it's off-center and return the pot to the oven for an additional 30 minutes to 1 hour to allow the liquid to reduce to a thick sauce.
  • Remove the chicken from the Dutch oven (reserve the sauce) and allow it to cool slightly before shredding with two forks or a fork and spoon.
  • Toss the shredded meat in the reserved sauce.


Serve with sliced avocados, cilantro, and or lime wedges.
Recipe from Practical Paleo and used with permission by the publisher.


Serving: 197g | Calories: 264kcal | Carbohydrates: 5.4g | Protein: 34.3g | Fat: 11.1g | Saturated Fat: 2.7g | Cholesterol: 101mg | Sodium: 763mg | Fiber: 1g | Sugar: 2g

Additional Info

Net Carbs: 4.4 g | % Carbs: 6.9 % | % Protein: 53.9 % | % Fat: 39.2 %


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