Crockpot Salsa Verde Chicken
What makes this dish truly special is the vibrant salsa verde that coats the chicken. The combination of tomatillos, green chilies, and fresh herbs creates a sauce that’s bright, tangy, and full of depth.
Equipment
- Crockpot or slow cooker
- Knife and Cutting Board
- Measuring cups and spoons
- Mixing Bowl
- Tongs or a spatula
Ingredients
For the Chicken:
- 2 lbs boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon garlic powder
For the Salsa Verde Sauce:
- 1 16 oz jar salsa verde (or homemade if you prefer!)
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon lime juice
- ½ cup chicken broth
- 1 teaspoon chili powder
- ¼ cup fresh cilantro chopped
Optional Toppings:
- Shredded cheese
- Sliced avocado
- Sour cream
- Fresh cilantro
Instructions
Prep the Chicken
- Pat the chicken breasts dry with a paper towel.
- In a small bowl, mix together salt, pepper, cumin, and garlic powder.
- Rub the spice mixture evenly over both sides of the chicken breasts.
- Pro Tip: Seasoning the chicken well at this stage ensures every bite is flavorful.
Chop and Prep the Veggies
- Finely chop the onion and mince the garlic.
- Roughly chop the cilantro, keeping it aside for later.
- Pro Tip: Mince the garlic last so it stays fresh and pungent.
Assemble in the Crockpot
- Place the seasoned chicken in the bottom of the slow cooker.
- Pour the salsa verde and chicken broth over the chicken.
- Sprinkle the chopped onion, minced garlic, chili powder, and lime juice evenly on top.
- Pro Tip: Give the sauce a gentle stir to combine flavors, but don’t overmix—you don’t want to break up the chicken before cooking.
Cook the Chicken
- Cover and cook on low for 6–7 hours or on high for 3–4 hours.
- Chicken should reach an internal temperature of 165°F (74°C) and be tender enough to shred easily with two forks.
- Pro Tip: For extra flavor, you can sear the chicken in a skillet for 1–2 minutes per side before adding it to the crockpot, but this step is optional.
Shred the Chicken
- Remove the chicken from the slow cooker and place it on a cutting board.
- Use two forks to shred the meat into bite-sized pieces.
- Return the shredded chicken to the crockpot and stir gently to coat it in the sauce.
Serve and Garnish
- Spoon the Salsa Verde Chicken over rice, into tacos, or alongside roasted veggies.
- Top with fresh cilantro, shredded cheese, sliced avocado, or a dollop of sour cream, if desired.
Notes
Nutritional Value (Per Serving — Approximate)
- Calories: 230–260
- Protein: 28–32g
- Carbohydrates: 6–8g
- Fat: 8–10g
- Fiber: 1–2g
- Sugar: 2–3g
- Sodium: 650–800mg
- Cholesterol: 85–95mg