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Crockpot Salsa Verde Chicken

Crockpot Salsa Verde Chicken: Tender & Zesty Weeknight Wonder

Crockpot Salsa Verde Chicken is a flavorful, gluten-free dish perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Chicken
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Sauce
  • 16 ounces salsa verde homemade or store-bought
  • 2 cans mild green chilies 4 ounces each
  • 0.5 teaspoon ground cumin smoked cumin for extra flavor
  • 0.5 teaspoon dried oregano fresh oregano can be a substitute
  • 0.5 teaspoon onion powder can use sautéed fresh onion
  • 4 cloves garlic minced
  • 2 pounds boneless skinless chicken breasts or thighs
  • 1 small bunch cilantro chopped
  • 1 lime juice or to taste
  • salt to taste
  • pepper to taste
For Serving
  • tortillas or cooked rice
  • toppings like avocado, chopped red onion, sour cream, and Mexican blend cheese

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Combine salsa verde, green chilies, ground cumin, dried oregano, onion powder, and minced garlic in the slow cooker.
  2. Add the chicken breasts into the mixture, ensuring they are well coated.
  3. Cover the slow cooker and cook on high for 3 hours or low for 5-6 hours.
  4. Once cooked, shred the chicken in the slow cooker and mix in lime juice and cilantro.
  5. Serve the chicken on warm tortillas or rice, garnishing with toppings.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 32gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 2mg

Notes

Avoid opening the slow cooker too often to maintain steam and ensure proper cooking. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.

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