Crockpot Salsa Verde Chicken Recipe (Easy Weeknight Dinner) 🌮🍗
Crockpot Salsa Verde Chicken is a flavorful and easy weeknight dinner that combines tender chicken breasts with zesty salsa verde for a delicious, hands-off meal. Perfect for tacos, burritos, or served over rice, this dish is both satisfying and versatile.
Ingredients
- 2 pounds boneless, skinless chicken breasts trimmed of excess fat
- 1 cup salsa verde store-bought or homemade
- 1 tablespoon lime juice freshly squeezed
- 1/2 teaspoon ground cumin for added flavor
- 3 cloves garlic minced
- 1 cup chicken broth low sodium preferred
- 2 tablespoons olive oil for sautéing garlic
- salt and pepper to taste
Instructions
- In a skillet over medium heat, add the olive oil and sauté the minced garlic until fragrant, about 1-2 minutes. Remove from heat.
- Place the chicken breasts in the bottom of the crockpot. Pour the sautéed garlic, salsa verde, lime juice, and chicken broth over the chicken.
- Sprinkle the ground cumin, salt, and pepper over the top of the mixture. Ensure that the chicken is well coated with the salsa verde.
- Cover the crockpot and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and shreds easily with a fork.
- Once cooked, shred the chicken directly in the crockpot using two forks, mixing it into the salsa verde sauce.
- Serve the shredded chicken in tortillas, over rice, or in bowls, garnished with fresh cilantro and lime wedges if desired.
Notes
Tip 1: For extra flavor, consider adding diced onions or bell peppers to the crockpot before cooking.
Tip 2: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Variation: Substitute chicken with pork for a different flavor profile.
Tip 2: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Variation: Substitute chicken with pork for a different flavor profile.