Salsa Verde Crockpot Chicken

As I sit here reminiscing about those spontaneous weeknight dinners with friends, I can’t help but think of my go-to recipe: Salsa Verde Crockpot Chicken. It’s a dish that perfectly embodies the spirit of easy, comforting cuisine, and it never fails to deliver. There’s something magical about throwing a few simple ingredients into a slow cooker and hours later, being greeted by the mouthwatering aroma that fills your kitchen. I’m telling you, this is the kind of recipe that makes you feel like a culinary genius, without the fuss.

Why you’ll love this recipe

This recipe is a compelling fusion of vibrant flavors, making it ideal for busy weeknights and laid-back weekend gatherings alike. Picture this: the chicken comes out so tender that it practically falls apart, infused with the zesty brightness of salsa verde, and a warm hug from cumin and chili powder. To top it all off, the chopped onion and garlic harmonize with the chicken, creating a melody of comforting smells that can lure anyone to the dinner table.

Not only is this dish flavorful, but it also allows you to be carefree in the kitchen. Just set it, forget it, and voilà! Plus, leftovers are your friend—this chicken works equally well in tacos or over a simple bed of rice, making meal prep a breeze. It’s flexible, and let’s face it, who doesn’t appreciate a dish that does the heavy lifting for you?

Gather these ingredients

Let’s talk about what you’ll need to whip up this divine dish:

• 2 pounds chicken breast: Tender, juicy, and ready to soak up all those delectable flavors. You can use thighs if you prefer a richer taste, but even plain ole chicken breasts can be transformed into something spectacular with this recipe.

• 1 cup salsa verde: This green sauce is the secret weapon here. The tangy freshness dances with the spices, bringing life to the chicken. If you’re feeling adventurous, you could even make your own salsa verde with tomatillos, cilantro, and lime. Don’t have salsa verde? A green enchilada sauce can work in a pinch too!

• 1 teaspoon cumin: This earthy spice adds warmth that binds wonderful flavors together. If you’re a cumin lover, feel free to toss in a little extra; it won’t hurt!

• 1 teaspoon chili powder: Just enough to give a gentle kick without being overwhelming. If you’re seeking some heat, consider a smokier chipotle powder for a little sass.

• Salt and pepper to taste: These aren’t just seasonings; they’re the magic dust that brings every ingredient to life!

• 1 onion, chopped: Sweet, savory, and oh-so aromatic—onions are essential. You could use red or yellow, depending on your flavor preference.

• 2 cloves garlic, minced: Because garlic makes everything better! Feel free to increase the amount if you’re a garlic aficionado.

Preparing Salsa Verde Crockpot Chicken

Ready to dive in? Here’s how this symphony of flavor comes together:

1. Place the chicken: First, set your chicken breast into the slow cooker. It’s basically the blank canvas for all those delicious flavors.

2. Mix it up: In a separate bowl, combine salsa verde, cumin, chili powder, salt, pepper, onion, and garlic. This mixture is where the magic starts. Make sure it’s well combined—think of it as a flavor hug for the chicken!

3. Pour the mixture: Gently drizzle the blend over the chicken, ensuring it’s evenly coated. Trust me; you’ll thank yourself later.

4. Cook low and slow: Set your slow cooker to low for 6-8 hours. The long cooking time allows the chicken to absorb all those tasty flavors and become irresistibly tender. You don’t want to rush this step—it’s pure magic!

5. Shred and serve: Once your time is up, use two forks to shred the chicken directly in the slow cooker—don’t be shy, engage those forks! Serve it warm, and watch everyone come running.

Best way to enjoy it

Now, let’s chat about serving. This chicken is incredibly versatile! The first thing that comes to mind is tacos—load up some warm corn tortillas with the chicken, fresh cilantro, avocado slices, and a squeeze of lime. But wait, you could also put it over rice, mixing in black beans and corn for a fantastic burrito bowl.

Feeling fancy? Serve it in enchiladas topped with cheese and baked until bubbly. Or simply plate it with a side of roasted veggies for a comforting, all-in-one meal.

How to store and freeze

Got leftovers? Lucky you! Let the chicken cool before transferring it to an airtight container. It’ll keep well in the fridge for about 3-4 days. If you want to extend its life, pop it in the freezer, where it can last up to three months. Just make sure to label the container! When you’re ready to enjoy again, thaw in the refrigerator overnight and reheat on the stovetop or microwave, splashing a bit of water or broth to keep it moist.

Helpful cooking tips

Here are some of my pro tips to take your dish to the next level:

• Customize the heat: Want it spicy? Toss in some chopped jalapeños or a dash of hot sauce in the mix.

• Fresh herb finish: Before serving, consider sprinkling some fresh cilantro or avocado on top. It adds that bright pop and freshness, balancing the heat perfectly.

• Don’t skip the onions and garlic: These are game-changers for depth. Make sure they’re fresh and fragrant for best results!

Creative Twists

Feeling adventurous? Here are a few fun variations to experiment with:

• Herb-infused chicken: Add a tablespoon of chopped fresh oregano or cilantro to the mix for a fresh twist.

• Tropical flair: A half cup of pineapple tidbits stirred in during the last hour gives it a sweet touch—perfect for summer!

• Different salsa: Switch up the salsa with a chipotle or mango salsa for an entirely new experience.

Ingredients

• 2 pounds chicken breast
• 1 cup salsa verde
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 onion, chopped
• 2 cloves garlic, minced

Directions to follow

1. Place the chicken breast in the slow cooker.
2. In a bowl, mix together salsa verde, cumin, chili powder, salt, pepper, onion, and garlic.
3. Pour the mixture over the chicken.
4. Cook on low for 6-8 hours or until chicken is tender.
5. Shred the chicken with two forks in the slow cooker.
6. Serve warm with tortillas, rice, or your choice of sides.

Your questions answered

1. How long does it take? Prep takes about 15 minutes, and then it cooks for 6-8 hours in the slow cooker.

2. What should I serve it with? It goes fabulously with tortillas, rice, or a salad. The versatility is cheeky!

3. Can I use frozen chicken? Absolutely! Add an hour to your cooking time if using frozen chicken breasts.

4. Can I make this recipe gluten-free? Yes, this recipe is naturally gluten-free—just ensure your salsa verde is too!

5. Can I double the recipe? Yes, just ensure your slow cooker is big enough! Adjust cooking time slightly if necessary.

I hope this recipe fills your kitchen with warmth, laughter, and incredible aromas. It’s not just about making a meal; it’s about creating moments. Dive into this dish, embrace all its possibilities, and don’t hold back on making it your own! You’ll find that each batch offers a new opportunity for creativity and expression. Enjoy cooking, and I can’t wait to hear your stories around the table!

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Salsa Verde Crockpot Chicken

Cooking Method: Slow Cooker Recipes Courses: Comfort Food, Dinner, Main Course Recipe Keys: E Easy Gluten Free High Protein Slow Cooker Recipes W Weeknight

Difficulty: Beginner Prep Time 15 mins Cook Time 6-8 hrs Total Time 6 hrs 15 mins

Servings: 6 Estimated Cost: $ 10 Calories: 250

Best Season: Suitable throughout the year

Description

Salsa Verde Crockpot Chicken is a simple and flavorful dish that comes together effortlessly in your slow cooker. Tender chicken infused with zesty salsa verde and warm spices makes for the perfect meal for any night.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 2 pounds chicken breast (You can use thighs if preferred.)
• 1 cup salsa verde (Can substitute with green enchilada sauce.)
• 1 teaspoon cumin (Add more if you love cumin.)
• 1 teaspoon chili powder (Use chipotle powder for more heat.)
• to taste salt and pepper
• 1 onion chopped (Red or yellow onions work.)
• 2 cloves garlic, minced (Feel free to increase if you love garlic.)

Instructions

Preparation

1. Place the chicken

   Set your chicken breast into the slow cooker.
   Mark as complete

2. Mix the ingredients

   In a separate bowl, combine salsa verde, cumin, chili powder, salt, pepper, onion, and garlic. Mix well.
   This mixture is where the magic starts.
   Mark as complete

3. Pour the mixture

   Drizzle the blend over the chicken, ensuring it’s evenly coated.
   Mark as complete

4. Cook

   Set your slow cooker to low for 6-8 hours.
   Long cooking time allows the chicken to absorb flavors.
   Mark as complete

5. Shred and serve

   Once done, shred the chicken directly in the slow cooker and serve warm.
   Mark as complete

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Saturated Fat 1g5%

Trans Fat 0g

Cholesterol 70mg24%

Sodium 350mg15%

Potassium 640mg19%

Total Carbohydrate 5g2%

Dietary Fiber 1g4%

Sugars 1g

Protein 40g80%

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Vitamin A 0 IU

Vitamin C 2 mg

Calcium 2 mg

Iron 5 mg

Vitamin D 0 IU

Vitamin E 0 IU

Vitamin K 0 mcg

Thiamin 0 mg

Riboflavin 2 mg

Niacin 25 mg

Vitamin B6 10 mg

Folate 0 mcg

Vitamin B12 5 mcg

Biotin 0 mcg

Pantothenic Acid 0 mg

Phosphorus 13 mg

Iodine 0 mcg

Magnesium 4 mg

Zinc 10 mg

Selenium 30 mcg

Copper 0 mg

Manganese 0 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This dish is versatile and can be served in tacos, rice bowls, or as enchiladas.

Keywords: Crockpot, Chicken, Salsa Verde, Easy Recipe