My neighbor from Texas passed down this trick. Just 3 ingredients tossed in the crockpot for the most tender, shreddable meat that melts in your mouth.

This slow cooker 3-ingredient salsa verde chicken is one of those back-pocket recipes that feels almost too easy to be this good. My neighbor from Texas passed down this trick when I was juggling a crazy work week and needed something I could toss in the crockpot and forget about. You literally add just three ingredients, turn on the slow cooker, and a few hours later you’ve got the most tender, shreddable chicken in a tangy green sauce that tastes like you worked way harder than you did. It’s perfect for busy days, meal prep, or anytime you want versatile, melt-in-your-mouth meat with minimal effort.

Serve the shredded salsa verde chicken tucked into warm tortillas with sliced avocado, a squeeze of lime, and a sprinkle of cilantro. It’s also great over rice or cauliflower rice with black beans and corn for a quick burrito bowl. For something lighter, spoon it onto a big salad with crisp romaine, cherry tomatoes, and crumbled queso fresco. Leftovers make amazing quesadillas, nachos, or stuffed baked potatoes—just add a little cheese and broil until bubbly.

Servings: 6

2 1/2 to 3 pounds boneless skinless chicken breasts or thighs

Place the raw chicken breasts or thighs in the bottom of a 5- to 6-quart slow cooker, spreading them into an even layer so they cook evenly.

Sprinkle the taco seasoning evenly over the chicken, making sure to cover as much of the surface as possible so the flavor gets into every bite.

Pour the salsa verde over the seasoned chicken, using a spoon or spatula to gently nudge the chicken so the sauce seeps around and under the pieces. The chicken should be mostly submerged in the tangy green sauce.

Cover the slow cooker with the lid and cook on LOW for 4 to 6 hours, or on HIGH for 2 1/2 to 3 1/2 hours, until the chicken is very tender and easily shreds with a fork. Thighs may take slightly less time than thick breasts.

Once the chicken is cooked through and tender, turn off the heat. Use two forks to shred the chicken directly in the slow cooker, pulling it apart into thin strands so it soaks up all the flavorful green juices.

Stir the shredded chicken well so it’s evenly coated in the salsa verde sauce with visible flecks of herbs and seasoning. Taste and adjust with a pinch of salt if needed, then let it sit in the warm slow cooker for 5 to 10 minutes to absorb even more flavor before serving.

For a slightly richer flavor, use boneless skinless chicken thighs instead of breasts—they stay incredibly juicy and shred beautifully. If you prefer a milder dish, choose a mild salsa verde and only use 3/4 of the taco seasoning packet, then add more to taste after cooking. To keep it extra lean and meal-prep friendly, skim off any excess fat that rises to the top of the sauce before shredding. You can also swap taco seasoning for a homemade mix of chili powder, cumin, garlic powder, onion powder, and salt if you like controlling the spice level. For a freezer-friendly option, add the raw chicken, taco seasoning, and salsa verde to a zip-top freezer bag, freeze flat, then dump the contents into the slow cooker and cook from frozen, adding 1 to 2 extra hours on LOW. If you want it saucier for rice bowls, stir in an extra 1/2 cup of salsa verde after shredding. To stretch it for a crowd, mix in a can of drained black beans or a cup of frozen corn during the last 30 minutes of cooking, keeping in mind that this adds ingredients beyond the core 3-ingredient base.