Craving an effortlessly delicious and healthy meal? This Slow Cooker Salsa Verde Chicken recipe is your new weeknight hero, delivering tender, flavorful chicken with minimal effort. It’s perfect for anyone looking for easy healthy chicken recipes that truly satisfy.
Key Ingredients & Substitutions:
- Chicken: Boneless, skinless chicken breasts or thighs work best.
- Salsa Verde: Choose your favorite store-bought brand, mild or medium.
- Chicken Broth: Low-sodium is great. Vegetable broth also works.
- Onion: Yellow or white onion.
- Garlic: Fresh minced garlic is ideal. Garlic powder can be used in a pinch.
Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 16 oz jar salsa verde
- 1/2 cup chicken broth
- 1/2 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and black pepper to taste
- Optional for serving: Fresh cilantro, diced avocado, lime wedges, warm tortillas
How Much Time Will You Need?
- Total Time: 4-6 hours
- Prep Time: 10 minutes
- Cook Time: 3-5 hours (high), 6-8 hours (low)
- Servings: 6
- Calories per serving: Approximately 220-250 (without optional toppings)
- Tools Needed: Slow cooker (6-quart or larger), two forks for shredding
Step-by-Step Instructions:
1. Prepare Your Slow Cooker
Lightly grease the inside of your slow cooker with cooking spray to prevent sticking. This makes cleanup easier later.
2. Combine Ingredients
Place the chicken breasts at the bottom of the slow cooker. Pour the salsa verde and chicken broth over the chicken. Sprinkle with chopped onion, minced garlic, cumin, chili powder, salt, and pepper.
3. Cook Until Tender
Cover your slow cooker and cook on low for 6-8 hours or on high for 3-5 hours. The chicken should be very tender and easy to shred.
4. Shred the Chicken
Once cooked, carefully remove the chicken from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir it into the sauce, allowing it to soak up all the delicious flavors.
5. Serve and Enjoy
Serve your Slow Cooker Salsa Verde Chicken warm. It’s fantastic in tacos, burritos, over rice, or as a protein-packed salad topping. Garnish with optional fresh cilantro, diced avocado, or a squeeze of lime.
Variation Ideas:
- Spicier Kick: Add a diced jalapeño or a pinch of cayenne pepper to the slow cooker.
- Creamy Version: Stir in 1/4 cup of light sour cream or plain Greek yogurt after shredding the chicken.
- Veggie Boost: Add a can of drained black beans or corn during the last hour of cooking.
Storage Instructions:
Store leftover Slow Cooker Salsa Verde Chicken in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave portions until warmed through or gently warm in a saucepan on the stovetop. This makes for excellent meal prep for easy healthy chicken recipes throughout the week.
Frequently Asked Questions (FAQ):
Can you use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Increase the cooking time by about 1-2 hours on either setting to ensure they cook through completely.
What can you serve with Slow Cooker Salsa Verde Chicken?
Serve it with brown rice, quinoa, cauliflower rice, in lettuce wraps, or as a filling for enchiladas. It’s a versatile dish for many easy healthy chicken recipes.
Is this recipe spicy?
The spiciness depends on your salsa verde. Choose a mild salsa for a gentle flavor or a medium/hot salsa for more kick.
Can you double this recipe?
Yes, you can easily double the recipe. Just make sure your slow cooker is large enough (at least 8-quart) to accommodate all the ingredients.
Why is my chicken dry?
Ensure you don’t overcook the chicken. Cooking on low for longer periods generally results in more tender chicken than high heat.
Can you prepare this ahead of time?
You can chop the onion and mince the garlic a day or two in advance. Store them in separate airtight containers in the refrigerator.