Crockpot Salsa Verde Chicken is a simple yet mouthwatering dish that has become a staple in households across the country. This one-pot wonder combines tender chicken, tangy salsa verde, and a handful of savory spices to create a meal that’s both comforting and bursting with flavor. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish for your next gathering, this Crockpot Salsa Verde Chicken is sure to impress.
The beauty of this recipe lies in its effortless preparation and the way it allows the flavors to meld together over time, resulting in a dish that’s both satisfying and impressive. With just a few minutes of active prep time, you can have a delicious and nourishing meal ready to serve, making it the perfect solution for busy families or those who simply want to enjoy a hassle-free dinner.
❤️ Why You’ll Love This Recipe ❓
What makes this Crockpot Salsa Verde Chicken so special? For starters, the combination of tender, juicy chicken and the bold, tangy flavors of salsa verde create a truly irresistible dish. The slow cooking process allows the flavors to fully develop, resulting in a meal that’s both comforting and full of depth. Additionally, the use of the crockpot means you can set it and forget it, freeing up your time to tackle other tasks or simply relax and enjoy the delicious aroma wafting through your home.
Another aspect that makes this recipe a true winner is its versatility. Whether you’re feeding a crowd or cooking for a small family, this Crockpot Salsa Verde Chicken can be easily adjusted to suit your needs. Plus, the inclusion of nutrient-dense ingredients like chicken and vegetables ensures that you’re not only satisfying your taste buds, but also nourishing your body.
🛒 What You Need to Prepare Crockpot Salsa Verde Chicken ❓
• 1 jar (16 oz) salsa verde
• 1 cup low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes (optional, for a spicy kick)
• Salt and black pepper to taste
The beauty of this Crockpot Salsa Verde Chicken is that most ingredients are pantry or freezer staples. The combination of tender chicken, tangy salsa verde, and aromatic spices creates the Mexican-inspired flavor profile that has made slow cooker recipes perennially popular.
📝 How to Make Crockpot Salsa Verde Chicken Step-by-Step ❓
• Step 2: In a medium bowl, whisk together the salsa verde, chicken broth, cumin, garlic powder, oregano, and crushed red pepper flakes (if using). Pour the mixture over the chicken.
• Step 3: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shreds with a fork.
• Step 4: Once the chicken is cooked, use two forks to shred it right in the crockpot. Stir the shredded chicken to combine it with the salsa verde sauce.
• Step 5: Serve the Crockpot Salsa Verde Chicken warm, with your choice of toppings and side dishes.
⏱️ Timing Overview
• Cooking time: 6-8 hours on low or 3-4 hours on high
• Total time: 6-8 hours (low) or 3-4 hours (high)
Compared to traditional chicken dishes that can take up to an hour to prepare, this Crockpot Salsa Verde Chicken saves you significant time while delivering similar flavors. The slow cooking process allows the flavors to meld together, creating a truly exceptional meal.
👩🏻⚕️ Nutritional Information
Per serving (based on 6 servings):
• Protein: 36g
• Carbohydrates: 5g
• Fat: 7g
• Fiber: 1g
• Sodium: 684mg
These Crockpot Salsa Verde Chicken provide approximately 70% of your daily protein requirements and 25% of your daily sodium needs, making them not just delicious but nutritionally valuable as well.
🔄 Healthier Alternatives for the Recipe
• Lower-carb version: Serve the Crockpot Salsa Verde Chicken over cauliflower rice or zucchini noodles instead of traditional rice or tortillas to reduce the carbohydrate content.
• Dairy-free adaptation: Omit any cheese or sour cream toppings and use a dairy-free yogurt or avocado as a substitute for creaminess.
• Added protein: Stir in black beans or diced tofu for an extra protein boost.
• Boost vegetables: Add diced bell peppers, onions, or corn to the crockpot along with the chicken for more nutrient-dense vegetables.
These modifications can reduce calories by up to 20% or adapt the recipe for specific dietary needs without compromising the fundamental flavor profile of the Crockpot Salsa Verde Chicken.
🍽️ Serving Suggestions
• Pair with a fresh green salad or steamed vegetables for a well-balanced dinner.
• Complement the Crockpot Salsa Verde Chicken with a side of black beans or Mexican-style corn for an authentic flavor profile.
• For a Taco Tuesday meal, serve the shredded chicken in taco shells or tortilla cups with your favorite toppings like diced onions, cilantro, and lime wedges.
• Create a Crockpot Salsa Verde Chicken platter with additional toppings like diced avocado, shredded cheese, and a drizzle of sour cream or Greek yogurt.
❌ Common Mistakes to Avoid
• Using the wrong type of salsa: Be sure to use a salsa verde (green salsa) made with tomatillos, not a traditional red salsa, for the authentic flavor profile.
• Skipping the seasoning: Don’t forget to season the chicken with salt and pepper before adding the other ingredients. This helps to enhance the overall flavor of the dish.
• Not shredding the chicken: Shredding the cooked chicken allows it to better absorb the salsa verde sauce and creates a more cohesive and enjoyable texture.
• Forgetting to adjust cooking time: Slow cooker times can vary depending on the make and model, so be sure to check the chicken for doneness and adjust the cooking time accordingly.
🧊 Storing Tips for the Recipe
These Crockpot Salsa Verde Chicken retain their quality remarkably well:
• Freezing unbaked: To freeze the uncooked chicken and salsa verde mixture, simply place it in a freezer-safe container or bag and store for up to 3 months. When ready to cook, thaw in the refrigerator overnight and then proceed with the recipe as usual.
• Freezing baked: Let the cooked Crockpot Salsa Verde Chicken cool completely, then portion it into individual servings and wrap each tightly in plastic wrap or foil. Freeze for up to 3 months. To reheat, unwrap the portion and microwave or bake at 350°F until heated through, about 5-10 minutes.
• Reheating: When ready to serve, reheat the Crockpot Salsa Verde Chicken in the microwave or on the stovetop over medium heat, stirring occasionally, until warmed through. Add a splash of broth or water if the mixture seems too dry.
❓ FAQs
Can I make Crockpot Salsa Verde Chicken ahead of time?
Yes, this recipe is perfect for make-ahead meals. You can prepare the chicken and salsa verde mixture up to 3 days in advance and store it in the refrigerator until ready to cook. Alternatively, you can freeze the uncooked mixture for up to 3 months, then thaw it in the refrigerator overnight before cooking.
Can I substitute the chicken breasts with other cuts?
Absolutely! Boneless, skinless chicken thighs work great as a substitute for the breasts, and they tend to stay juicier and more flavorful after the long cooking time. You can also use a combination of breasts and thighs if desired.
Is this recipe suitable for dietary restrictions?
Yes, the Crockpot Salsa Verde Chicken can be easily adapted for various dietary needs. For a lower-carb version, serve it over cauliflower rice or zucchini noodles. To make it dairy-free, skip the cheese and sour cream toppings and use avocado or a dairy-free yogurt instead. You can also add extra protein by stirring in black beans or tofu.
What if my chicken is not shredding easily?
If the chicken is not shredding as easily as you’d like, it may need a bit more time in the crockpot. Try cooking it for an additional 30 minutes to an hour, or until the meat is very tender and falls apart easily with a fork. Alternatively, you can remove the chicken from the crockpot, shred it on a cutting board, and then return it to the sauce.
Can I add other vegetables to the recipe?
Absolutely! The Crockpot Salsa Verde Chicken is a versatile recipe that can accommodate a variety of vegetable additions. Try stirring in diced bell peppers, onions, corn, or even black beans for extra flavor and nutrition. Just be sure to adjust the cooking time as needed to ensure the vegetables are tender.
Conclusion
These Crockpot Salsa Verde Chicken represent the perfect balance of convenience, flavor, and nutrition. Whether you’re serving them as a cozy weeknight dinner or a crowd-pleasing dish for your next gathering, they’re sure to impress with their bold, tangy flavors and tender, juicy texture. The versatility of this recipe allows for countless variations to suit your taste preferences and dietary needs.
With simple ingredients and straightforward preparation, these Crockpot Salsa Verde Chicken demonstrate that sophisticated flavors don’t require complicated techniques – just quality ingredients and a little bit of care in the slow cooking process.
So why not give this delicious recipe a try and experience the convenience and flavor of a homemade meal that’s as easy as it is satisfying?
Print
Crockpot Salsa Verde Chicken
- Total Time: 6-8 hours (low) or 3-4 hours (high)
Ingredients
• 2 pounds boneless, skinless chicken breasts
• 1 jar (16 oz) salsa verde
• 1 cup low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes (optional, for a spicy kick)
• Salt and black pepper to taste
Instructions
• Step 1: Place the chicken breasts in the bottom of a large crockpot or slow cooker. Season with salt and pepper.
• Step 2: In a medium bowl, whisk together the salsa verde, chicken broth, cumin, garlic powder, oregano, and crushed red pepper flakes (if using). Pour the mixture over the chicken.
• Step 3: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shreds with a fork.
• Step 4: Once the chicken is cooked, use two forks to shred it right in the crockpot. Stir the shredded chicken to combine it with the salsa verde sauce.
• Step 5: Serve the Crockpot Salsa Verde Chicken warm, with your choice of toppings and side dishes.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Lunch
- Cuisine: Americans
Keywords: Crockpot Salsa Verde Chicken
