Have you ever had one of those days where everything just screams for simplicity, yet you crave something that feels a bit like a warm hug? That’s where this Easy Crock Pot Salsa Verde Chicken comes in. It’s like throwing a fiesta in your mouth—tangy, zesty, and incredibly comforting.
Cookbook Inspiration
Gather these essential tools to prepare this simple and flavorful Crock Pot Salsa Verde Chicken at home.
Steps
- Place boneless, skinless chicken breasts into a slow cooker. Pour salsa verde over the chicken, and sprinkle with salt and cumin. Stir the ingredients together, cover the Crockpot, and cook on high for 2 ½ to 3 hours or on low for 4 to 5 hours.
- Once the cooking time is complete, use tongs to transfer the chicken to a cutting board. Shred the chicken using two forks, or use a stand mixer for faster shredding.
- Return the shredded chicken to the slow cooker. Mix it with the salsa verde until the chicken is evenly coated and juicy. For a creamier texture, stir in sour cream before serving.
Ingredients
- 2 pounds of boneless, skinless chicken breasts
- 2 cups of salsa verde
- 1 teaspoon of kosher salt
- 1 teaspoon of ground cumin
- 2 tablespoons of chopped fresh cilantro
- Optional: ½ cup of sour cream for a creamier texture (added at the end)
Nutritional Values
Calories: 418kcal | Carbohydrates: 10g | Protein: 64g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 194mg | Sodium: 2210mg | Potassium: 1438mg | Fiber: 0.08g | Sugar: 10g | Vitamin A: 1058IU | Vitamin C: 10mg | Calcium: 22mg | Iron: 2mg
FAQ
- Can I double the Crockpot Salsa Verde Chicken recipe?
- If you plan to cook more than 2 pounds of chicken, it’s recommended to extend the cooking time by an hour on high. Check the tenderness of the chicken and adjust cooking time as needed.
- Is it possible to make this recipe in a Dutch oven instead of a Crockpot?
- Yes, you can use a Dutch oven. Cook all the ingredients at 250°F for 3 to 4 hours or until the chicken is tender enough to shred. Since ovens vary, it’s a good idea to check the chicken after 2 hours.
- How should I store and reheat the cooked Salsa Verde Chicken?
- For refrigeration, the chicken will stay fresh for 4 to 5 days. For freezing, it can last up to 3 months. To reheat, let it thaw in the fridge overnight and then warm it in the microwave until heated through.
- What are some other ways to enjoy Salsa Verde Chicken?
- This chicken can be enjoyed in various ways such as served over cilantro lime rice, stuffed in tacos, or used in quesadillas and nachos for a delightful meal.
- What makes homemade salsa verde better than store-bought?
- Homemade salsa verde, made with roasted tomatillos, jalapeño peppers, and garlic, provides an authentic flavor without fillers, making it more flavorful compared to the jarred versions.
Tips
- For the best flavor, make your own salsa verde at home using roasted tomatillos, jalapeño peppers, and garlic. This homemade version is much tastier than store-bought options and will enhance the overall dish.
- To achieve a creamy texture in your salsa verde chicken, stir in half a cup of sour cream at the end of cooking. This addition brings a delicious tanginess to the meal.
- When doubling the recipe, extend the cooking time on high by about an hour to ensure the chicken is tender enough for shredding. Always check for doneness before serving.
- Use a stand mixer for a quick and easy way to shred the cooked chicken. This kitchen hack saves time and effort compared to using forks.
Equipment
