I don’t know about you, but when life gets hectic—and let’s be real, when isn’t it? —I find solace in recipes that practically cook themselves. Enter the slow cooker, my trusty kitchen companion and savior of busy days.
And what better dish to throw into this magical contraption than a zesty, flavor-packed Salsa Verde Chicken? Picture this: tender chicken bathing in a tangy, vibrant green salsa that dances on your taste buds like a fiesta in your mouth.
(Seriously, it’s that good). Plus, the aroma that fills your home as it cooks is like a comforting hug, reminding you that dinner is sorted—no fuss, no stress. Just pure, delicious simplicity.
I stumbled upon this gem during a week that felt longer than a month, and it’s been my go-to ever since. So, grab your slow cooker, and let’s make something that makes your taste buds—and your schedule—thank you.
Steps
- Place the chicken breasts, salsa verde, salt, and cumin into your Crockpot. Stir the ingredients together, cover with the lid, and cook on high for 2 ½ to 3 hours or on low for 4 to 5 hours.
- Once cooked, take the chicken out using tongs and put it on a cutting board. Shred the chicken using two forks, or use a stand mixer for quicker shredding.
- Return the shredded chicken to the Crockpot and mix it well with the salsa verde. If you prefer a creamier consistency, you can mix in ½ cup of sour cream at this stage.
- Before serving, garnish the chicken with fresh cilantro. Enjoy it as a main dish or use it as a filling for tacos, quesadillas, or as a topping for nachos.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 cups salsa verde
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 2 tablespoons freshly chopped cilantro
- Optional: ½ cup sour cream for a creamy texture
FAQ
- Can I double the Crockpot Salsa Verde Chicken recipe without making other adjustments?
- If you’re preparing more than 2 pounds of chicken, it’s best to cook it on high for an additional hour. After that, check if all the chicken breasts have become tender enough, and adjust the cooking time as needed.
- Is it possible to cook this dish in a Dutch oven instead of a Crockpot?
- Absolutely! You can place all the ingredients in your Dutch oven and cook it at 250°F for about 3 to 4 hours, or until the chicken is tender and shreddable. Keep in mind that oven temperatures can vary, so it’s a good idea to check the chicken at the 2-hour mark.
- How long can I store the cooked salsa verde chicken, and what are the best storage methods?
- In the refrigerator, the chicken will last for about 4 to 5 days, making it ideal for week-long enjoyment. If you wish to freeze it, the chicken will remain good for up to 3 months. When you’re ready to eat it, thaw it in the fridge overnight and reheat in the microwave until warm.
- What are some serving suggestions for this chicken recipe?
- This versatile chicken can be enjoyed in several ways, including over cilantro lime rice with black beans and avocado, in tacos with fresh toppings, as a filling for quesadillas, or as part of loaded nachos.
- How can I make the salsa verde chicken creamier?
- To add a creamy texture to the chicken, you can stir in ½ cup of sour cream at the end of cooking. This is an optional step but adds a delicious tangy creaminess to the dish.
Tips
- Enhance Flavor with Homemade Salsa Verde: For the best taste, make your own salsa verde using fresh ingredients like roasted tomatillos, jalapeños, and garlic. This will give your chicken a smokey, authentic flavor that’s hard to match with store-bought versions.
- Shred Chicken Easily: For a quick and effortless way to shred chicken, consider using a stand mixer. This kitchen hack saves time and ensures perfectly shredded chicken every time.
- Creamy Variation: If you prefer a creamier texture, try adding half a cup of sour cream to the Crockpot at the end of cooking. This adds a delicious tanginess to the dish.
- Double the Recipe with Care: When doubling the recipe, extend the cooking time by about an hour on high to ensure all the chicken is tender. Check for doneness and adjust as needed.
Equipment
- Crockpot/Slow Cooker – Essential for cooking the chicken in this recipe.
- Stand Mixer – Optional for shredding the chicken quickly.
