Crock pot Salsa Verde Chicken Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
6 hrs
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Total Time
6 hrs 10 mins
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Servings
6
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Calories
496 kcal
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Course
Main Course
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Cuisine
Mexican
Crock pot Salsa Verde Chicken Recipe
Description
The recipe combines twelve chicken thighs seasoned with kosher salt, pepper, and cumin with sliced fresh jalapeno, salsa verde, and lime juice placed directly into a crock pot. Cooking on low for six hours causes the chicken to become tender and absorb the spicy and tangy flavors from the salsa and jalapeno.
The slow cooking method helps the seasoning penetrate the meat thoroughly while keeping it juicy. After cooking, the chicken can be served over white rice, allowing the juices and salsa to complement the grain, creating a straightforward dish with a balance of heat and acidity.
Any type of chicken can be substituted if preferred, offering flexibility in protein choice depending on availability.
Ingredients
- 12 chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 1 jalapeno pepper fresh, sliced thinly
- 1 salsa verde 14 ounces
- 1 lime juiced
Instructions
- Place everything in the crock pot. Cook on low for 6 hours.
- Serve over white rice.
Notes
- Any cut or type of chicken can be used if you don't have chicken thighs on hand.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Calories | 496kcal | 25% |
| Protein | 36g | 72% |
| Fat | 37g | 57% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 221mg | 74% |
| Sodium | 562mg | 23% |
| Potassium | 469mg | 10% |
| Vitamin A | 175IU | 4% |
| Calcium | 21mg | 2% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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