This Slow Cooker Salsa Verde Chicken is a delicious and effortless way to enjoy healthy crock pot dinners. You can achieve tender, flavorful chicken perfect for a variety of meals with minimal effort. This recipe is fantastic for busy weeknights and meal prep.
Key Ingredients & Substitutions:
- Chicken: Use boneless, skinless chicken breasts or thighs. You can also use a mix of both.
- Salsa Verde: Choose your favorite mild or medium salsa verde.
- Broth: Chicken broth is ideal, but vegetable broth works too.
- Spices: Cumin and chili powder add warmth. Feel free to adjust to your preference.
Ingredients:
- 1.5-2 pounds boneless, skinless chicken breasts or thighs
- 16 oz jar salsa verde
- 1/2 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: Fresh cilantro, chopped, for garnish
- Optional: Lime wedges for serving
How Much Time Will You Need?
- Total Time: 3-5 hours
- Prep Time: 10 minutes
- Cook Time: 3-5 hours (on high) or 6-8 hours (on low)
- Servings: 4-6
- Calories per serving: Approximately 250-300 (depending on ingredients)
- Tools Needed: Slow cooker
Step-by-Step Instructions:
1. Prepare Your Slow Cooker
Lightly grease the inside of your slow cooker crock, or use a slow cooker liner for easier cleanup. This prevents sticking and makes your healthy crock pot dinners even simpler.
2. Season the Chicken
Place the chicken breasts or thighs in the bottom of the slow cooker. Sprinkle them evenly with salt, black pepper, cumin, chili powder, and garlic powder.
3. Add Liquids
Pour the salsa verde over the seasoned chicken. Then, add the chicken broth to the slow cooker, ensuring the chicken is mostly covered by the liquid.
4. Cook Until Tender
Cover the slow cooker with its lid. Cook on high for 3-4 hours or on low for 6-8 hours, until the chicken is very tender and easily shreddable with a fork. This low and slow cooking creates fantastic healthy crock pot dinners.
5. Shred the Chicken
Once cooked, carefully remove the chicken from the slow cooker and place it on a cutting board or in a shallow dish. Using two forks, shred the chicken into bite-sized pieces.
6. Combine and Serve
Return the shredded chicken to the slow cooker with the salsa verde sauce. Stir well to coat all the chicken. Serve warm, garnished with fresh cilantro and a squeeze of lime juice if desired.
Variation Ideas:
- Spicier Kick: Add a diced jalapeño or a pinch of cayenne pepper with the spices.
- Creamy Version: Stir in 1/4 cup of cream cheese or Greek yogurt during the last 30 minutes of cooking for a creamier sauce.
- Veggies Added: Add a can of drained black beans or corn during the last hour of cooking.
- Fajita Style: Slice bell peppers and onions and add them to the slow cooker with the chicken for the last two hours.
Storage Instructions:
Store any leftover Slow Cooker Salsa Verde Chicken in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm portions in the microwave or on the stovetop over medium heat until thoroughly hot. This makes healthy crock pot dinners easy to enjoy throughout the week.
Frequently Asked Questions (FAQ):
Can I use frozen chicken?
Yes, you can use frozen chicken breasts, but you may need to increase the cooking time by 1-2 hours.
What can I serve this chicken with?
This chicken is versatile! Serve it in tacos, burritos, over rice, with quinoa, on salads, or as a protein in meal prep bowls.
Is this recipe spicy?
The spice level depends on your salsa verde. Choose a mild one for less heat, or medium/hot for more kick.
Can I freeze cooked salsa verde chicken?
Absolutely! Store cooked and cooled chicken in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Why are my chicken breasts dry?
Overcooking can sometimes dry out chicken. Ensure you cook until just tender and easily shreddable, not longer. Using thighs can also help maintain moisture.
Can I prepare this ahead of time?
You can assemble all the ingredients in a freezer bag and freeze for later. When ready to cook, thaw overnight in the refrigerator and then transfer to the slow cooker.