This Crockpot Salsa Verde Chicken is super easy and full of flavor! Just toss chicken breasts into your slow cooker with zesty salsa verde, and let the magic happen. Yum!
I love how the chicken comes out so juicy after a few hours. Perfect for tacos, nachos, or just eating straight from the pot—no judgment here! 😄
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this recipe due to their lean protein. If you’re looking for alternatives, try thighs for a juicier option or shredded rotisserie chicken to save time.
Salsa Verde: The star of the dish! Look for a quality jar with fresh ingredients. If you can’t find it, homemade salsa verde or green enchilada sauce works too, but taste for seasoning as they may vary.
Onion: A small diced onion adds depth to the flavor. If you’re short on onions or dislike them, shallots or even a pinch of onion powder can substitute effectively.
Spices: Ground cumin and chili powder enhance the dish. If you don’t have them, taco seasoning is a great all-in-one option. You can adjust spice levels based on your taste – a pinch of cayenne adds a nice kick!
Cilantro: Fresh cilantro is a lovely garnish. If you don’t like cilantro, green onion or parsley can offer a fresh finish without the same flavor.
How Do I Ensure My Chicken Turns Out Perfectly Shredded?
Shredding chicken can seem tricky but it’s easy once you know the technique. After slow cooking, the chicken should be tender. Here’s how to get it just right:
- Once cooked, use two forks. Hold one fork steady and pull with the other to shred the chicken. It’s best to do this directly in the crockpot!
- If the chicken isn’t shredding easily, it may need more cooking time. Just cover and let it sit for a little longer.
- Mix the shredded chicken back into the salsa verde sauce to keep it moist and flavorful.
Taking the time to ensure tender chicken makes a huge difference in your dish! Enjoy your meal with lots of flavor!
How to Make Crockpot Salsa Verde Chicken
Ingredients You’ll Need:
For the Chicken:
- 2 pounds boneless, skinless chicken breasts
For the Salsa Verde Mixture:
- 1 jar (16 ounces) salsa verde
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 1 tablespoon olive oil (optional)
For Garnish:
- Fresh cilantro, chopped
How Much Time Will You Need?
This tasty Crockpot Salsa Verde Chicken takes about 10 minutes to prepare and then cooks for 6-7 hours on low or 3-4 hours on high in the crockpot. It’s a great way to set it and forget it while you go about your day!
Step-by-Step Instructions:
1. Prepare the Base Layer:
Start by getting your crockpot ready. Layer the bottom with the diced onion and minced garlic. This adds a wonderful flavor foundation to your chicken.
2. Add the Chicken:
Next, take those lovely boneless chicken breasts and place them right on top of the onion and garlic. No need to be gentle; just lay them down flat!
3. Pour on the Salsa Verde:
Now, it’s time to add the flavor! Pour the jar of salsa verde over the chicken, making sure they are nicely coated. This will make your chicken incredibly tender and flavorful.
4. Season the Mixture:
Sprinkle the ground cumin, chili powder, salt, and black pepper over the salsa verde and chicken. Give it a little shake to distribute the spices evenly.
5. Optional Additions:
If you like, drizzle a tablespoon of olive oil over the top. This is optional, but it can add extra moisture and flavor to the dish.
6. Cook it Up:
Cover the crockpot with its lid and cook the chicken. If you’re using the low setting, let it simmer for about 6-7 hours. If you’re in a hurry, the high setting will do the job in about 3-4 hours. The chicken is ready when it’s tender and shreds easily with a fork.
7. Shred the Chicken:
Once your chicken is cooked, take two forks and shred it right in the crockpot. Mix the shredded chicken with that delicious salsa verde sauce to get every bit of flavor mixed in!
8. Adjust and Serve:
Give everything a taste! If you want, you can add more salt or spices to suit your preference. Serve the chicken warm, garnished with fresh cilantro for a pop of color and flavor. It goes perfectly with rice, tortillas, or as a filling for tacos and burritos. Enjoy your meal!
Can I Use Frozen Chicken for This Recipe?
Absolutely! You can use frozen boneless, skinless chicken breasts; just be sure to increase the cooking time to around 8-9 hours on low or 5-6 hours on high. The slow cooking will help the chicken cook through evenly and stay tender. Just avoid defrosting in the microwave as it can lead to uneven cooking!
What If I Don’t Have Salsa Verde?
No worries! If you don’t have salsa verde, you can substitute it with a different type of salsa, like regular tomato salsa, or make your own by blending tomatillos, jalapeños, lime juice, and cilantro. Keep in mind that the flavor profile will change, but it will still be delicious!
Can I Make This Recipe Spicier?
Yes, if you like it spicy, add chopped jalapeños or a splash of hot sauce when layering the ingredients in the crockpot. You can also increase the amount of chili powder or sprinkle in some cayenne pepper to kick up the heat!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the shredded chicken in a freezer-safe bag for up to 3 months. Just thaw it in the fridge overnight before reheating when you’re ready to enjoy it again!
