Crockpot Salsa Verde Chicken: Easy Weeknight Meal (Print Version)
Salsa Verde Chicken made easy in your crockpot. Tender chicken simmers in zesty salsa verde for a flavorful, hands-off weeknight dinner.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 240 Minutes minutes
Total Time: 250 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Gluten-Free
# Ingredients:
→ The Hearty Foundation
01 -
2 lbs boneless, skinless chicken breasts
02 -
1/2 cup low-sodium chicken broth
→ Vibrant Verde Infusion
03 -
1 (16 oz) jar salsa verde
04 -
1 (4 oz) can diced green chiles, undrained
05 -
2 tbsp fresh lime juice
→ Aromatic Enhancers
06 -
1/2 yellow onion, diced
07 -
3 cloves garlic, minced
08 -
1 tsp ground cumin
09 -
1 tsp chili powder
10 -
1/2 tsp salt
11 -
1/4 tsp black pepper
→ Fresh Finishing Touches
12 -
1/4 cup fresh cilantro, chopped, for garnish
13 -
1 medium avocado, diced, for garnish
14 -
1/4 cup crumbled Cotija cheese, for garnish (optional)
15 -
1 jalapeño, thinly sliced, for garnish (optional)
# Instructions:
01 -
Dice 1/2 yellow onion and mince 3 cloves garlic. In a small bowl, combine 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. These aromatics and spices are key for a flavorful Easy Crockpot Salsa Verde Chicken Recipe.
02 -
Place 2 lbs boneless, skinless chicken breasts in your crockpot. Pour in 1/2 cup low-sodium chicken broth, 1 (16 oz) jar salsa verde, 1 (4 oz) can diced green chiles (undrained), and 2 tbsp fresh lime juice. Add the diced onion, minced garlic, and spice mixture.
03 -
Stir gently to combine all ingredients around the chicken. Cover the crockpot and cook on LOW for 4 hours (or HIGH for 2-3 hours), until the chicken is tender and easily shredded. This slow cooking method ensures a succulent Easy Crockpot Salsa Verde Chicken Recipe.
04 -
Carefully remove the cooked chicken breasts from the crockpot to a cutting board. Using two forks, shred the chicken into bite-sized pieces. The chicken should be very tender and fall apart easily, indicating it's perfectly cooked.
05 -
Return the shredded chicken to the crockpot, stirring it into the flavorful salsa verde sauce. Let it simmer on WARM for an additional 10-15 minutes to allow the chicken to absorb more of the delicious sauce and flavors.
06 -
Ladle the Easy Crockpot Salsa Verde Chicken Recipe into bowls or onto tortillas. Garnish generously with 1/4 cup fresh chopped cilantro, 1 medium diced avocado, and optionally 1/4 cup crumbled Cotija cheese and 1 thinly sliced jalapeño. Serve warm.
# Notes:
01 -
Serving Suggestion: This versatile chicken is fantastic in tacos, burritos, quesadillas, or served over rice or quinoa for a complete meal.
02 -
Storage Tip: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully on the stovetop or in the microwave.
03 -
Spice Level Adjustment: For extra heat, add a pinch of cayenne pepper or an extra jalapeño (seeds included) to the crockpot before cooking. For milder flavor, omit the diced green chiles.
04 -
Chicken Variation: Boneless, skinless chicken thighs can be used instead of breasts for an even juicier result. Adjust cooking time slightly if using larger pieces.
# Tools You'll Need:
01 -
Crockpot (Slow Cooker)
02 -
Measuring cups and spoons
03 -
Cutting board
04 -
Knife
05 -
Fork
# Nutrition Facts (Per Serving):
Calories: 379 kcal
Total Fat: 11 g
Total Carbohydrate: 15 g
Protein: 51 g