Salsa Verde Chicken in the Crockpot Recipe

When you think about effortless, flavorful, and versatile dinner options, Salsa Verde Chicken in the Crockpot should definitely come to mind. This recipe is perfect for busy weeknights, meal prep, or a family gathering. The beauty of using a Crockpot (slow cooker) is that you can throw everything into the pot in the morning, set it and forget it, and come home to a delicious, tender, and flavorful meal. The Salsa Verde Chicken in the Crockpot is no exception, combining the zesty flavors of tangy salsa verde with tender, juicy chicken, creating a dish that is both simple and incredibly flavorful.

Instructions

Step 1: Prepare the Chicken

The first step in making Salsa Verde Chicken is to prep the chicken. Whether you’re using chicken breasts or thighs, you want to ensure that they’re ready to go into the Crockpot.

1. Trim the Chicken:

   • If you’re using chicken breasts, trim off any excess fat or skin. Thighs usually have less fat to trim, but do check for any extra pieces.

2. Season the Chicken:

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   • While this recipe doesn’t require marinating, you can give the chicken a quick sprinkle of salt and pepper. This will add a bit of extra flavor to the meat before it’s cooked in the salsa verde. If you prefer a more intense flavor, you can rub the chicken with a little bit of cumin, chili powder, and smoked paprika ahead of time.

3. Optional Step:

   • If you prefer smaller pieces of chicken, you can cut the chicken breasts into halves or quarters, but this step is entirely optional. The chicken will shred beautifully once it’s cooked, regardless of size.

Step 2: Add the Ingredients to the Crockpot

Once your chicken is prepped, it’s time to get the Crockpot ready. This recipe is incredibly easy because you’ll simply add all the ingredients directly to the Crockpot and let the slow cooker work its magic.

1. Place the Chicken in the Crockpot:

   • Add the chicken breasts (or thighs) to the bottom of your slow cooker.

2. Add the Salsa Verde:

   • Pour the salsa verde over the chicken. You can use store-bought salsa verde, or if you prefer a homemade version, you can make your own by blending together roasted tomatillos, onions, garlic, cilantro, and green chilies.

3. Add the Onion and Garlic:

   • Sprinkle the diced onion and minced garlic on top of the salsa verde. These aromatics will infuse the chicken with flavor as it cooks.

4. Season the Chicken:

   • Add the cumin, chili powder, smoked paprika (if using), oregano, and crushed red pepper flakes (for a little heat). These spices will give the salsa verde chicken its depth and flavor.

5. Add Lime Juice:

   • Squeeze the juice of one lime over the mixture. The lime juice helps balance the rich, zesty flavors of the salsa verde and gives the chicken a tangy lift.

6. Drizzle with Olive Oil:

   • Drizzle the tablespoon of olive oil over the top. This will help keep the chicken moist and tender during the slow cooking process.

Step 3: Cook the Chicken in the Crockpot

Once everything is in the Crockpot, it’s time to set it and let the slow cooker do its job.

1. Set the Crockpot:

   • Cover the Crockpot with its lid. Cook the chicken on low for 6-8 hours or high for 3-4 hours, depending on your time frame. The chicken should be fully cooked and easily shred with a fork when it’s done. The slow cooking allows the chicken to absorb the flavors of the salsa verde and spices, making it incredibly tender and flavorful.

2. Shred the Chicken:

   • Once the cooking time is complete, remove the chicken from the Crockpot and place it on a large cutting board. Using two forks, shred the chicken into bite-sized pieces. You can return the shredded chicken to the Crockpot and stir it into the sauce, allowing it to soak up even more flavor.

3. Taste and Adjust:

   • Taste the salsa verde chicken and adjust the seasoning, if necessary. You may want to add a little more salt, pepper, or lime juice for extra flavor.

Step 4: Serve the Salsa Verde Chicken

Now that the chicken is perfectly cooked and shredded, it’s time to serve it. The versatility of this dish allows you to serve it in several different ways, depending on your preferences and what you have on hand.

1. Serve as Tacos:

   • Warm your tortillas (corn or flour) and fill them with the shredded salsa verde chicken. Top with your favorite toppings, such as shredded lettuce, diced tomatoes, cheese, sour cream, or guacamole.

2. Serve in Burrito Bowls:

   • If you prefer a more hearty meal, serve the salsa verde chicken over a bed of rice. Add beans, corn, lettuce, avocado, and cheese for a delicious burrito bowl.

3. Serve with a Side Salad:

   • For a lighter option, serve the shredded salsa verde chicken over a fresh salad. Add some avocado, tomatoes, cilantro, and a squeeze of lime for a refreshing and satisfying meal.

4. Serve with Tortilla Chips:

   • For a fun and casual meal, serve the chicken with tortilla chips for dipping. You can even add some cheese and broil it for a few minutes to make it a cheesy dip!

5. Add Some Extra Garnishes:

   • For added flavor and color, sprinkle fresh cilantro on top and add a drizzle of sour cream or a squeeze of lime. You could also sprinkle some crumbled queso fresco or shredded cheese for extra richness.

Step 5: Storing Leftovers

Salsa Verde Chicken is fantastic for meal prep, and the leftovers can be stored for future meals. Here’s how to store and reheat the dish:

1. Storing:

   • Allow the salsa verde chicken to cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days.

2. Freezing:

   • If you have leftovers or want to make a big batch to save for later, you can freeze the salsa verde chicken. Transfer the shredded chicken to a freezer-safe container or zip-top bag, and store it in the freezer for up to 3 months. When you’re ready to eat, simply thaw it overnight in the fridge and reheat it on the stove or in the microwave.

3. Reheating:

   • To reheat the chicken, add it to a skillet over low heat with a little bit of water or broth to help keep it moist. Stir occasionally until heated through. You can also microwave it in a covered dish for 2-3 minutes or until heated thoroughly.

Tips for Success

1. Homemade Salsa Verde:

   • If you have the time, try making your own salsa verde. Blend together roasted tomatillos, onions, garlic, jalapeños, cilantro, and lime juice. This homemade version adds even more fresh flavor to the chicken.

2. Chicken Thighs for More Flavor:

   • While chicken breasts are leaner, chicken thighs add more richness and flavor. You can use either in this recipe depending on your preference. Thighs will also remain more tender and juicy when cooked in the Crockpot.

3. Adjust the Spice Level:

   • If you like more heat, add extra jalapeños, crushed red pepper flakes, or a spicy salsa verde. For a milder version, opt for a mild salsa verde and reduce the chili powder or red pepper flakes.

4. Meal Prep Friendly:

   • This dish is great for meal prepping. You can easily double the recipe, cook it in a larger Crockpot, and store the leftovers for easy lunches or dinners throughout the week.

5. Top with Your Favorite Toppings:

   • Get creative with toppings! From diced tomatoes, and avocado, to pickled red onions, and shredded lettuce, you can make your Salsa Verde Chicken dish as simple or as fancy as you like.

Conclusion

Salsa Verde Chicken in the Crockpot is the epitome of easy, flavorful, and versatile cooking. The slow cooker does all the hard work, infusing the chicken with rich flavors from the salsa verde and spices. Whether you’re serving it in tacos, burrito bowls, or over rice, this dish is guaranteed to be a hit at the dinner table. Plus, it’s a great option for meal prepping, and the leftovers will keep you fueled and satisfied for days.

Yield: 6

Salsa Verde Chicken in the Crockpot Recipe

Print

When you think about effortless, flavorful, and versatile dinner options, Salsa Verde Chicken in the Crockpot should definitely come to mind. This recipe is perfect for busy weeknights, meal prep, or a family gathering. The beauty of using a Crockpot (slow cooker) is that you can throw everything into the pot in the morning, set it and forget it, and come home to a delicious, tender, and flavorful meal. The Salsa Verde Chicken in the Crockpot is no exception, combining the zesty flavors of tangy salsa verde with tender, juicy chicken, creating a dish that is both simple and incredibly flavorful.

Prep Time 5 minutes

Cook Time 6 hours

Total Time 6 hours 5 minutes

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 jar (16 oz) salsa verde (store-bought or homemade)
• 1 packet taco seasoning (or homemade taco seasoning)
• 1/2 cup chicken broth
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• Optional toppings: chopped cilantro, lime wedges, sour cream, shredded cheese, sliced avocado

Instructions

1. Prepare the Chicken: Place the chicken breasts in the bottom of the Crockpot.
2. Add Seasonings: Sprinkle the taco seasoning, garlic powder, onion powder, salt, and pepper over the chicken.
3. Add Salsa Verde and Chicken Broth: Pour the salsa verde and chicken broth over the chicken. Add the lime juice to brighten up the flavor.
4. Cook: Cover the Crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
5. Shred the Chicken: Once the chicken is done cooking, use two forks to shred the chicken directly in the Crockpot, mixing it into the sauce.
6. Serve: Serve the salsa verde chicken with rice, tortillas, or in tacos, burritos, or bowls. Top with cilantro, lime wedges, sour cream, shredded cheese, or avocado for added flavor and texture.

Notes

If you like more heat, you can add chopped jalapeños to the Crockpot or use a spicy salsa verde.

This chicken can be used in various dishes, such as tacos, burritos, quesadillas, or salads.