Salsa Verde Chicken is a vibrant and flavorful dish that’s perfect for adding a zesty twist to your weeknight dinners. This slow-cooked chicken recipe is seasoned to perfection and can be used in a variety of dishes, from tacos to rice bowls.
INGREDIENTS
- 2 cups salsa verde: Provides the zesty, tangy base for the chicken, infusing it with rich flavor.
- 1 onion, diced: Adds sweetness and depth to the sauce as it cooks.
- 5 cloves garlic, minced: Brings a robust, aromatic flavor that enhances the overall dish.
- 6 chicken breasts: The main protein, cooked until tender and easy to shred.
- Black pepper, to taste: Seasons the chicken and balances the other flavors.
- Salt, to taste: Enhances the flavors of the dish.
- 14.5 oz canned tomatoes: Adds a slight acidity and helps create a rich sauce.
- ½ tablespoon ground cumin: Adds warm, earthy notes to the dish.
- ½ tablespoon chili powder: Provides a mild heat and deepens the overall flavor.
- Chopped parsley, for garnish: Adds a fresh, vibrant touch to the final dish.
- Sliced jalapeno, for garnish: Brings a bit of heat and a pop of color to the presentation.
INSTRUCTIONS
- Step 1:
- Start by spraying your crock pot with non-stick cooking spray. This will prevent the chicken and sauce from sticking and make cleanup easier.
- Step 2:
- Season the chicken breasts with salt and black pepper to taste. Place the seasoned chicken breasts into the crock pot, creating an even layer.
- Step 3:
- Scatter the diced onions and minced garlic over the chicken, ensuring they are evenly distributed. These aromatics will infuse the chicken with flavor as it cooks.
- Step 4:
- Pour the canned tomatoes and salsa verde over the chicken. Stir in the ground cumin and chili powder, mixing well to combine all the flavors.
- Step 5:
- Cover the crock pot with the lid and cook the chicken on High for 3.5 to 4 hours, or on Low for 5 to 6 hours. The chicken is done when it is tender and can be easily shredded with a fork.
- Step 6:
- Once cooked, remove the lid and transfer the chicken breasts to a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Step 7:
- Return the shredded chicken to the crock pot, stirring it back into the sauce. Taste and adjust the seasoning with additional salt and pepper if needed.
- Step 8:
- Before serving, garnish the chicken with freshly chopped parsley and sliced jalapenos for a burst of color and flavor. This Salsa Verde Chicken is perfect for serving in tacos, rice bowls, or over a salad.
Serving and Storage Tips
- This Salsa Verde Chicken is incredibly versatile—serve it in soft tacos with your favorite toppings, over a bed of rice for a hearty bowl, or on top of a fresh salad for a lighter meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through.
- If you want to make this dish ahead of time, it freezes well. Store the shredded chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Helpful Notes
- For an added layer of flavor, try using fire-roasted tomatoes instead of regular canned tomatoes.
- If you prefer a spicier dish, add more chili powder or a diced jalapeno to the sauce before cooking.
- This dish is also great for meal prep—prepare a batch at the beginning of the week and use it in different meals throughout the week.
Tips from well-known chefs
- Chef Rick Bayless: “To bring out the best flavor in your Salsa Verde Chicken, use homemade salsa verde if possible. The freshness of the ingredients will really elevate the dish.”
- Chef Aaron Sanchez: “Add a squeeze of fresh lime juice just before serving to brighten the flavors and balance the richness of the dish.”
- Chef Marcela Valladolid: “For an authentic touch, serve the Salsa Verde Chicken with warm, homemade tortillas and a side of guacamole.”