How do I make chicken salsa verde in a crockpot?

Add chicken breasts, salsa verde, kosher salt, and cumin to your slow cooker. Then, cook on high for 2 1/2 to 3 hours or low for 4 to 5 hours. Shred the chicken, return it to the sauce, and finish with cilantro.

Does salsa verde go well with chicken?

Yes. Salsa verde gives mild chicken a tangy, spicy flavor. Also, cumin adds a warm, smoky note that works nicely with tomatillos and green chiles.

Is it okay to put raw chicken in a slow cooker?

Yes. Place raw chicken directly into the slow cooker and cook it until the thickest part reaches 165°F. Also, follow your slow cooker's directions for safe use.

Can you give me a 4-ingredient crockpot salsa chicken recipe?

Yes. Use 2 pounds chicken breasts, 2 cups salsa verde, 1 teaspoon kosher salt, and 1 teaspoon ground cumin. Then, slow cook until tender and shred the chicken into the sauce.

Healthy Crockpot Salsa Verde Chicken Recipe : Amazing & Easy

Description

Healthy Crockpot Salsa Verde Chicken is a tender, juicy slow cooker dinner made with chicken breasts, tangy salsa verde, cumin, and fresh cilantro. It takes just 5 minutes to prep and works well for rice bowls, tacos, quesadillas, nachos, and easy meal prep.

Ingredients

Scale

2 pounds boneless, skinless chicken breasts

2 cups salsa verde

1 teaspoon kosher salt

1 teaspoon ground cumin

2 tablespoons chopped fresh cilantro

1/2 cup sour cream, optional for a creamy version

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Instructions

1. Place the chicken breasts, salsa verde, kosher salt, and ground cumin in the slow cooker. Stir to coat the chicken well.

2. Cover and cook on high for 2 1/2 to 3 hours or on low for 4 to 5 hours. Begin checking the chicken at the earliest suggested time.

3. Check that the thickest part of the chicken reaches an internal temperature of 165°F and that the meat shreds easily.

4. Transfer the cooked chicken to a cutting board and shred it using two forks.

5. Return the shredded chicken to the slow cooker and stir thoroughly with the salsa verde cooking liquid.

6. For a creamy version, stir in 1/2 cup sour cream after shredding the chicken.

7. Finish with chopped fresh cilantro and serve warm with rice, black beans, avocado, guacamole, sour cream, cilantro, or jalapeños. You can also use the chicken in tacos, quesadillas, nachos, or bowls.

Notes

Adding 1/2 cup sour cream after shredding the chicken creates a creamier, tangier sauce.

If cooking more than 2 pounds of chicken, allow roughly 1 additional hour on high and check that the chicken is tender enough to shred.

Slow cookers vary in temperature, so begin checking the chicken at the earliest suggested cooking time. Chicken should reach an internal temperature of 165°F.

Boneless, skinless chicken thighs can replace chicken breasts without major changes to the recipe.

For a Dutch oven version, combine the ingredients and cook covered at 250°F for about 3 to 4 hours. Check after 2 hours and continue cooking until the chicken shreds easily.

Store leftovers in the refrigerator for 4 to 5 days or freeze for up to 3 months.

Thaw frozen leftovers overnight in the refrigerator, then reheat in the microwave until thoroughly warmed.