Crock Pot Salsa Verde Chicken Recipe

If you are looking for a delicious and easy way to make chicken breast have a ton of flavor then you will love this Crock Pot Salsa Verde Chicken recipe. Chicken is seasoned and then coated in green salsa and cooked in a slow cooker until it is tender, juicy and falls apart easily.

This makes it perfect for shredding and using it in a variety of dishes. The shredded chicken can be used as a filling for tacos, burritos, enchiladas and more!

It is a quick and easy recipe that requires only a few minutes to prepare. In fact it is what I consider a ‘dump and go’ recipe.

This means that there is no turning on the stove to saute or brown anything before it goes into the crock pot. All you have to do is measure out the ingredients and put them in the slow cooker.

Then turn it on and let it cook for several hours without the need to monitor it. When you are ready for dinner all you have to do is shred the chicken.

Therefore this is one of the those recipes that you will want to keep on hand when you need a delicious dinner option for busy days. And with only 7 simple ingredients, it couldn’t be easier!

What is Salsa Verde

Salsa verde is a type of green sauce made from tomatillos, chili peppers, onion, garlic, and cilantro. It is a popular condiment in Mexican cuisine and is known for its tangy and slightly spicy flavor.

Tomatillos are the key ingredient in salsa verde and are similar in appearance to small green tomatoes, however they have a papery husk on their skin. The tomatillos are usually roasted or boiled before being blended with the other ingredients to create the slightly tangy sauce.

Chili peppers are often added to the salsa verde to give it a little heat. The type of chili pepper used can vary, but commonly used varieties include jalapeño, serrano, and poblano peppers.

Onion, garlic and cilantro are also used to add flavor and depth to the salsa verde. Then lime juice is added to freshen up the taste.

Salsa verde can be used as a dip for tortilla chips, a topping for tacos, burritos, and enchiladas, or as a marinade for chicken or fish. Although it is easy to make Homemade Salsa Verde, you can also easily purchase the green salsa from the grocery store.

How To Serve Salsa Verde Chicken

Once your chicken is cooked through shred the chicken with two forks. However, you can also use a hand mixer to easily shred the salsa.

Once the meat is in shreds, mix it back in salsa verde liquid that is sitting in the bottom of the crock pot. This will ensure that the meat remains super moist and tender.

Then serve it however you prefer. Below I have listed some common ways to serve the shredded chicken.

Tacos: Use the shredded chicken as a filling for tacos. Top with diced onions, cilantro, shredded lettuce, and a squeeze of lime juice for a delicious and easy meal.

Burritos: Wrap the chicken in a tortilla with beans, rice, cheese, and your favorite toppings for a hearty and filling lunch or dinner.

Quesadillas: Use the chicken as a filling for quesadillas. Add some cheese and diced onions, peppers and/or jalapeños for a tasty treat.

Enchiladas: Remove the shredded chicken from the crock pot and roll in tortillas and top with salsa verde enchilada sauce and cheese. Bake in the oven until bubbly and golden.

Rice Bowls: Place a serving of cooked white rice in a bowl. Then top the rice with the chicken and add to diced onions, peppers, avocado, tomatoes and cilantro for a healthy and flavorful meal.

Nachos: Top tortilla chips with shredded chicken, cheese, black beans, jalapeños, and salsa. However be sure to follow these 5 Tips For Making The Best Nachos.

How To Store and Reheat

Allow the chicken to cool down to room temperature. Then store the chicken in an airtight container or resealable plastic bag.

Refrigerate the chicken for up to 3-4 days, or freeze it for up to 2-3 months. If freezing the leftover crock pot salsa verde chicken be sure to label the package with the contents and date.

To Reheat:

Microwave: Transfer the desired amount of chicken to a microwave-safe dish and cover it with a damp paper towel. Microwave on high for 1-2 minutes or until heated through, stirring halfway through.

Stovetop: Place the desired amount of chicken in a non-stick skillet or saucepan and add a small amount of water or chicken broth. Heat over medium heat, stirring occasionally, until the chicken is heated through.

Oven: Preheat the oven to 350°F (177°C). Place the desired amount of chicken in an oven-safe dish and cover it with foil. Bake for 15-20 minutes or until heated through.

Crock Pot Salsa Verde Chicken Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 pound boneless, skinless chicken breasts (2 medium-large chicken breasts)
• 1/2 teaspoon cumin
• 1/2 teaspoon pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon oregano
• 1 cup salsa verde
• 1 garlic clove, minced

INSTRUCTIONS

Place the chicken breasts inside the slow cooker. Then sprinkle the top of the chicken with the cumin, pepper, paprika and oregano.

Pour the salsa verde on top of the chicken and then add the minced garlic over top of the sauce. Close the lid and cook HIGH power for 2-3 hours or LOW power 4-6 hours.

Be sure to check the chicken for doneness by inserting an instant read digital thermometer into the thickest portion of each chicken breast. The chicken is done when it reaches a temperature of 165°F.

Once the chicken is ready, shred the meat with two forks and stir. You can carefully do this without removing the chicken from the slow cooker.

Or use a hand mixer and shred the chicken with the mixer set on a medium setting. It sounds crazy but it really does work!

Serve the chicken warm as a main dish, in tacos, burritos, or enchiladas. Or make a rice bowl or nachos with the salsa verde chicken.

Enjoy! Mary

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