Salsa Verde Slow-Cooker Chicken

This amazing slow-cooker chicken is perfect for busy families who want a delicious dinner without the fuss! Your whole family will love this tender, flavorful chicken that practically makes itself while you go about your day.

Recipe Details

Timing & Servings: Active Time: 5 minutes, Total Time: 4 hours 5 minutes, Serves: 8 people.

Nutrition Profile: Diabetes-Friendly, Nut-Free, Dairy-Free, Soy-Free, High-Protein, Egg-Free, Gluten-Free.

Nutrition Facts (per serving): 173 Calories, 5g Fat, 4g Carbs, 26g Protein.

Ingredients You’ll Need

Boneless, skinless chicken breasts: You’ll need 2 pounds, which is perfect for feeding a crowd. Don’t worry if they’re different sizes – the slow cooker will make them all tender and juicy!

Salsa verde: Grab 2 cups of your favorite brand from the store. The tangy tomatillo flavor is what makes this dish so special and delicious.

Extra-virgin olive oil: Just 1 tablespoon helps keep everything moist. You can use regular olive oil if that’s what you have on hand.

Ground cumin: One teaspoon adds that warm, earthy flavor that makes Mexican food so good. It’s the secret ingredient that brings everything together!

Salt: Half a teaspoon is all you need since the salsa verde already has plenty of flavor.

Fresh garnishes: Thinly sliced jalapeño, chopped fresh cilantro, and lime juice are optional but so worth it. They add that fresh, bright finish that makes the dish pop!

How to Make Salsa Verde Slow-Cooker Chicken

Step 1: Add chicken, salsa verde, olive oil, cumin, and salt to your 6-quart slow cooker. Give everything a quick stir to coat the chicken. Cover and cook on low for about 3 hours and 30 minutes until the chicken reaches 165°F.

Step 2: Remove the chicken carefully and shred it using two forks. Don’t worry if it falls apart easily – that means it’s perfectly cooked! Return the shredded chicken to the slow cooker and stir it into all those delicious juices.

Step 3: Cover and cook for another 30 minutes to let all the flavors meld together. Serve hot with your favorite garnishes like sliced jalapeños, fresh cilantro, and a squeeze of lime juice.

Easy and Quick Salsa Verde Slow-Cooker Chicken Version

Want to make this even easier? You can use frozen chicken breasts straight from the freezer! Just add an extra hour to the cooking time. Also, if you’re short on spices, skip the cumin – the salsa verde has plenty of flavor on its own. You’ve got this!

Serving Ideas

This versatile chicken is amazing served over fluffy brown rice or warm tortillas for easy tacos. You can also stuff it into enchiladas or serve it over crispy lettuce for a fresh salad. Add some black beans and corn for a complete, satisfying meal that everyone will love!

Storage

Store leftovers in the fridge for up to 4 days in a covered container. To reheat, just microwave for 1-2 minutes or warm it up in a pan over medium heat. You can also freeze portions for up to 3 months – just thaw overnight in the fridge before reheating.

Substitutions

No salsa verde? You can use regular salsa instead, though the flavor will be different. Chicken thighs work great too if you prefer dark meat – they’ll be extra juicy! Don’t have cumin? Try chili powder or just leave it out. The dish will still taste amazing!

Pro Tips

• Check the temperature: Always use a meat thermometer to make sure your chicken reaches 165°F for food safety.
• Don’t skip the shredding step: Shredding and returning the chicken to the sauce makes it so much more flavorful and juicy.
• Prep ahead: You can combine everything in the slow cooker insert the night before and just pop it in the base in the morning.
• Double the recipe: This freezes beautifully, so make extra for busy weeknight dinners later!

FAQs

Can I use chicken thighs instead of breasts?

You bet! Chicken thighs work wonderfully in this recipe and will be even more tender. Use the same cooking time and temperature – they’ll be fall-apart delicious!

What if I don’t have a 6-quart slow cooker?

No worries! A 4-quart slow cooker will work fine for this recipe. If you only have a smaller one, just cut the recipe in half and you’ll still have plenty for dinner.

Can I cook this on high instead of low?

Sure! Cook on high for about 2 hours instead of 3.5 hours on low. Just keep an eye on it and check the temperature to make sure it doesn’t overcook.

How spicy is this dish?

Salsa verde is usually pretty mild, so this dish isn’t spicy at all. The jalapeño garnish is where you can add heat if you want it. Start with just a few slices and add more to taste!

I’d love to hear how this recipe turns out for you! Drop a comment and let me know what you served it with or any fun variations you tried. Happy cooking, friends!