Simple Slow Cooker Salsa Verde Chicken


Simple Slow Cooker Salsa Verde Chicken


When it comes to my favorite cuisines, Mexican food ranks at the top of my list. I could honestly eat Mexican food every single day without ever missing a beat, because nothing puts more joy on my face than a basket of chips and salsa with some guacamole on the side. Mmmm, chips + salsa + guac = pure joy and happiness. It just doesn’t get better than that….(it probably does, but I am easy to please in that sense).

With Cinco De Mayo literally right around the corner, the Mexican foodie within me has decided to whip up some festive greatness in the form of this Simple Slow Cooker Salsa Verde Chicken. That’s right, pull your slow cooker back out, ’cause we aren’t done with it yet.

As you can probably tell from my lack of slow cooker posts, my crock pot didn’t see a whole lot of action this fall/winter, but when it comes to shredded chicken tacos, nothing, I repeat, NOTHING compares to the crock pot in terms of cooking juicy, succulent chicken that pretty much melts in your mouth.

Beyond tasting awesome, this truly is a simple recipe. If you can throw a few things in a dish and forget about them for a few hours, you’re qualified to make this dish. I think it took me a total of 10 minutes tops to put everything together, counting in the time it took for me to prepare the onions, garlic, cilantro and jalapeno.

This versatile chicken is great no matter how you serve it, and makes great leftovers throughout the week. Try it in a taco, over rice, over beans, or whatever you can think of!

5.0 from 1 reviews

Simple Slow Cooker Salsa Verde Chicken
Author: 
Recipe type: Crock pot
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 

Serves: 2-4
 

Healthy slow cooker salsa verde shredded chicken
Ingredients
  • 3-4 boneless, organic chicken breasts
  • 1 (16 oz) jar organic, all-natural salsa verde
  • 2 (4 oz) cans organic green chilies
  • ½ yellow onion; finely chopped
  • 2 Tbsp. minced garlic
  • ½ cup low sodium vegetable broth
  • ½ a jalapeño; seeded and finely chopped
  • ¼ cup fresh cilantro; chopped
  • Ground cumin
  • Himalayan pink salt
  • Oregano
  • Garlic powder

Instructions
  1. Place green chilies, garlic, onion, jalapeño and cilantro in the bottom of your slow cooker.
  2. Season your chicken breasts (thawed if using frozen) on both sides with some cumin, oregano, garlic powder and Himalayan pink salt, and place on top of your chili/onion mixture.
  3. Pour in vegetable broth around the sides of the chicken breasts and finish off by topping chicken with the entire jar of salsa verde.
  4. Cover slow cooker with lid and cook on HIGH for about 3hours, or until chicken is easily shredded apart with a fork.
  5. Remove finished chicken from the crock pot, and place it into a large bowl. Scoop out ⅔ cup of the liquid and discard.
  6. Shred chicken with 2 forks.
  7. Once chicken is shredded, place chicken back into the crock pot with remaining salsa, and adjust seasonings to taste if needed.

 

4 comments on Simple Slow Cooker Salsa Verde Chicken

  1. Stephanie
    May 25, 2014 at 5:14 pm (3 years ago)

    This recipe sounds delicious! I am having a hard time finding the pink salt. Would a sea salt work also in this recipe?

    Reply
    • Danielle
      Danielle
      May 26, 2014 at 9:02 am (3 years ago)

      Hi Stephanie! Yes, a sea salt would work well too, maybe just use slightly less. If you have a Costco near you, you might have luck finding the Himalayan salt there. That’s where I typically get mine :)

      Reply
  2. Peggy
    November 3, 2014 at 6:25 pm (2 years ago)

    Danielle, I made this yesterday and it is fabulous!!! I love how you make the spices work. I never used to pay attention to the spice combinations in recipes. You have taken the guess work out of it and I am so much more relaxed about results. I have spent years making substitutions (usually because I could not afford all the listed ingredients in past times) with disastrous results. I had one (1) serving today of this delicious chicken over 1/4 of a spaghetti squash and it totaled 167 calories. I was just as full as if I had eaten a platter full of spaghetti from an Italian restaurant!

    Reply
    • Danielle
      Danielle
      November 5, 2014 at 9:12 am (2 years ago)

      So glad you enjoyed it, Peggy! I always say that the spices make or break a dish, so they are my favorite place to put my energy when I am coming up with new recipes. By the way, isn’t spaghetti squash the greatest for replacing pasta?!

      Reply

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