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Salsa Verde Chicken Recipe

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4.1 from 45 reviews

Salsa Verde Chicken is a flavorful and easy slow-cooker recipe featuring tender shredded chicken breasts simmered in a zesty blend of salsa verde, roasted diced tomatoes, and aromatic spices. Perfect for tacos, salads, or rice bowls, this dish is a versatile and delicious option for busy weeknights.

  • Total Time: 3 hours 40 minutes to 6 hours 10 minutes
  • Yield: 6 servings

Ingredients

Chicken and Seasoning

  • 6 boneless, skinless chicken breasts
  • Salt and fresh ground black pepper, to taste

Vegetables and Aromatics

  • 1 small yellow onion, diced
  • 5 cloves garlic, minced
  • 14.5 ounces canned roasted diced tomatoes
  • 1 jalapeno, sliced into rings, for garnish

Spices and Sauce

  • 2 cups salsa verde
  • ½ tablespoon ground cumin, or to taste
  • ½ tablespoon chili powder, or to taste
  • Chopped parsley or cilantro, for garnish

Instructions

  1. Prepare the slow cooker: Lightly grease the crock pot with cooking spray to prevent sticking and ensure easy cleanup.
  2. Season and layer chicken: Season the chicken breasts generously with salt and freshly ground black pepper and place them evenly in the crock pot. Top the chicken with the diced onion and minced garlic, distributing them evenly.
  3. Add tomatoes, salsa, and spices: Pour the canned roasted diced tomatoes and salsa verde into the crock pot. Sprinkle in the ground cumin and chili powder. Stir gently around the chicken to combine everything well without disturbing the chicken placement too much.
  4. Cook the chicken: Cover the crock pot with its lid and cook on High for 3.5 to 4 hours or on Low for 5 to 6 hours, until the chicken is fully cooked and tender enough to shred easily.
  5. Shred the chicken: Remove the lid and transfer the chicken breasts to a cutting board. Use two forks to shred the chicken finely. Alternatively, you may shred using meat claws, your hand, or a stand mixer in a bowl.
  6. Mix shredded chicken back: Return the shredded chicken to the crock pot and stir thoroughly to incorporate it into the salsa verde mixture. Taste and adjust seasonings if needed.
  7. Garnish and serve: Sprinkle chopped parsley or cilantro and place sliced jalapenos on top for garnish. Serve warm in tacos, over rice, or alongside salads.

Notes

  • Shredding: Use two forks, meat claws, or even a stand mixer to shred the chicken efficiently after cooking.
  • Serving: This dish pairs well with flour tortillas, sandwich bread, burger buns, or served simply over rice or salads.
  • Storage: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 3.5 to 6 hours (depending on slow cooker setting)
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican

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