There’s something about the zesty tang of salsa verde that just sings, especially when it meets the juicy, tender embrace of chicken—it’s like a fiesta on your taste buds! My friend swears by this recipe as her go-to for potlucks, and honestly, who can resist a dish that’s as easy to make as it is to devour? Whether you’re a kitchen novice or a seasoned chef, this salsa verde chicken offers a burst of flavor that’s somehow both familiar and exciting, like discovering a forgotten favorite song on a dusty old playlist.
Steps
- Place chicken breasts, salsa verde, salt, and cumin into the slow cooker. Mix the ingredients together, cover, and cook on high for 2 ½ to 3 hours or on low for 4 to 5 hours.
- Once cooked, remove the chicken using tongs and place it on a cutting board. Shred the chicken using two forks or a stand mixer for a faster method.
- Return the shredded chicken to the slow cooker and combine it with the salsa verde mixture. For a creamier texture, you may add sour cream and stir well before serving.
- Garnish with freshly chopped cilantro before serving to add a vibrant touch. Enjoy it with your favorite sides or as a filling for tacos and quesadillas.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 cups salsa verde
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 2 tablespoons chopped fresh cilantro
- Optional: ½ cup sour cream (for a creamy texture)
Nutritional Values
Calories: 836kcal | Carbohydrates: 20g | Protein: 128g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.08g | Cholesterol: 388mg | Sodium: 4420mg | Potassium: 2876mg | Fiber: 0.16g | Sugar: 20g | Vitamin A: 2116IU | Vitamin C: 20mg | Calcium: 44mg | Iron: 4mg
FAQ
- Can I double the recipe, and if so, do I need to make any changes?
- If you plan to double the recipe, it’s recommended to cook on high for an additional hour. Check the chicken for tenderness and adjust the cooking time if needed.
- Is it possible to cook this recipe in a Dutch oven instead of a Crockpot?
- Yes, you can make this dish in a Dutch oven. Cook everything at 250°F for 3 to 4 hours, or until the chicken is tender enough to shred. Keep an eye on it, especially around the 2-hour mark, as ovens can vary in temperature.
- What are the best ways to store leftovers, and how long will they last?
- In the refrigerator, the dish will stay fresh for 4 to 5 days. For longer storage, freeze it for up to 3 months. Thaw in the fridge overnight before reheating.
- How do I reheat the chicken after storing it?
- Once thawed, reheat the chicken in the microwave for a few minutes until it is heated throughout.
- Can I make the salsa verde from scratch, and is it worth it?
- Absolutely! Making homemade salsa verde is recommended as it provides a richer and more authentic flavor compared to store-bought versions, using just a few simple ingredients.
Tips
- For the best flavor, make your own salsa verde instead of using store-bought jars. Roasting tomatillos, jalapeños, and garlic in the oven adds a smoky taste that elevates the dish significantly.
- If you prefer a creamy texture, try adding half a cup of sour cream to the Crockpot at the end and mix it with the shredded chicken for a tangy and smooth finish.
- When doubling the recipe, increase the cooking time on high by about an hour, but check the tenderness of the chicken to ensure it’s cooked through.
- For easy shredding, consider using a stand mixer; it’s a quick and effortless way to achieve perfectly shredded chicken.
Equipment
- Crockpot/Slow Cooker – Essential for cooking the chicken slowly to achieve the desired tenderness and flavor.
- Stand Mixer (optional) – Useful for shredding chicken quickly, although it can also be done manually with forks.
