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Crockpot Salsa Verde Chicken Recipe

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4.2 from 6 reviews

This Crockpot Salsa Verde Chicken recipe is a simple, flavorful dish perfect for busy days. Tender chicken breasts slow-cooked with zesty salsa verde, diced green chiles, garlic, and spices create a moist, savory meal. Finished with lime juice and fresh cilantro, it’s great for tacos, burritos, or served alongside rice and beans.

Ingredients

Chicken and Seasonings

  • 2 pounds chicken breasts (boneless, skinless)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon ground cumin

Salsa Mixture

  • 16 ounces salsa verde
  • 4 ounces diced green chiles (mild)
  • 4 garlic cloves (minced)

Finishing Touches

  • 1 lime (juiced)
  • Fresh cilantro (for topping, optional)
  • Diced onions (for topping, optional)

Instructions

  1. Season Chicken: Place the chicken breasts into the crockpot and season evenly with salt, black pepper, and ground cumin to infuse flavor into the meat.
  2. Add Salsa Mixture: Pour the salsa verde over the chicken, then add the diced green chiles and minced garlic on top, ensuring the chicken is well covered for maximum flavor absorption.
  3. Cook: Cover the crockpot and set it to cook on low for 4-5 hours or on high for 2 ½ to 3 hours, until the chicken is tender and can be easily shredded with two forks.
  4. Shred Chicken: Remove the cooked chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot.
  5. Mix and Finish: Squeeze fresh lime juice over the shredded chicken and stir well to evenly coat the chicken in the salsa mixture. Optionally, top with fresh cilantro and diced onions before serving.

Notes

  • Cooking times may vary depending on your crockpot model; ensure chicken reaches an internal temperature of 165°F for food safety.
  • To add a spicy kick, substitute the mild diced green chiles with medium or hot varieties.
  • This chicken can be used for tacos, burritos, salads, or served with rice and beans.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Find it online: https://simpleplatter.com/crockpot-salsa-verde-chicken-recipe/