Crockpot Salsa Verde Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
6 see note
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Calories
223 kcal
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Course
Main Course
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Cuisine
American
Crockpot Salsa Verde Chicken
Description
Crockpot Salsa Verde Chicken relies on boneless, skinless chicken breasts simmered in a slow cooker with salsa verde, mild green chilies, ground cumin, oregano, onion powder, and minced garlic. The slow, gentle cooking melds the ingredients, resulting in juicy chicken infused with bright, herbaceous, and mildly spicy flavors.
After cooking, the chicken is shredded and mixed with fresh lime juice and chopped cilantro, which adds freshness and balances the salsa's acidity. Adjusting salt and pepper at this stage ensures a well-rounded seasoning. This versatility allows the chicken to be served in tacos, alongside rice, or with toppings like avocado, red onion, sour cream, and cheese.
The recipe makes enough for several servings, suitable for feeding 4 to 6 people depending on portion size and accompaniments. The dish lends itself well to casual meals or gatherings where toppings and sides can be varied.
Note that salsa verde quantities are based on US cups (16 oz. salsa equals 2 cups). Nutritional information corresponds to one-sixth of the prepared recipe. Leftovers can be repurposed into taquitos, burritos, or used in other Mexican-style dishes.
Ingredients
- 16 ounces salsa verde
- 2 (4 ounce) cans green chili mild
- 1/2 teaspoon cumin ground
- 1/2 teaspoon oregano dried
- 1/2 teaspoon onion powder
- 4 cloves garlic minced
- 2 pounds chicken breast about 4 medium chicken breasts, boneless skinless
- lime or to taste, juice from 1
- 1 small cilantro chopped, bunch
- salt to taste
- black pepper to taste
- tortillas for serving, cooked rice, chopped red onion
- rice
- avocado
- red onion
- sour cream
- Mexican blend cheese
Instructions
- Add the salsa verde, mild green chilies, cumin, oregano, onion powder, and garlic to your slow cooker and stir to combine. Add in the chicken breasts and toss/stir to coat. Cook on high for approx. 3 hours or low for 5-6 hours.
- Shred the chicken with two forks. Give it a taste then stir in the lime juice as needed (some salsas are more tangy than others so you may not need to add much) and chopped cilantro. Season with salt & pepper as needed.
- Serve in tacos or with rice and preferred toppings.
Notes
- Use a 16-ounce jar (2 US cups) of salsa verde for accurate flavor balance.
- The recipe yields enough for 4-6 servings, adaptable for tacos, rice bowls, or burritos.
- Leftover chicken can be repurposed for other Mexican dishes like taquitos or burritos.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6see note
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 8g | 3% |
| Protein | 33g | 66% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 97mg | 32% |
| Sodium | 872mg | 36% |
| Potassium | 804mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 933IU | 19% |
| Vitamin C | 21mg | 23% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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