Crock-Pot Salsa Verde Chicken Sliders
Creamy Crock-Pot salsa verde chicken sliders are made with just 4 main ingredients and topped with pepper jack cheese. An easy dinner made in the slow cooker!
Servings: 8
Ingredients
- 1 tablespoon olive oil
- 3 boneless skinless chicken breasts
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 cup salsa verde
- 8 ounces cream cheese
- 1 cup shredded Monterey jack cheese
- 8 slices pepper jack cheese
- 8 buns
Instructions
- Add the olive oil and chicken breasts to bottom of slow cooker, and season with sea salt and pepper
- Pour salsa verde over chicken
- Place cream cheese over salsa verde, cover, and cook for 3 hours on high or 6 hours on low or until internal temperature is 165 degrees
- Shred chicken, using two forks, and stir until all ingredients are well combined
- Sprinkle shredded Monterey jack evenly over chicken, cover and cook until melted
- Spoon chicken mixture on bottom of slider buns, top with pepper jack cheese, and cover with tops of buns
Video
Notes
If you like your bread warm and lightly toasted, place sliders on foil-lined baking sheet, spread some melted butter lightly over top buns, and bake for 5 minutes at 400 degrees
Nutrition
Calories: 452kcal
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