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Salsa Verde Chicken Crockpot Recipe

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★★★★★

4.6 from 138 reviews

This Salsa Verde Chicken Crockpot Recipe is an easy, flavorful dish featuring tender boneless chicken breasts slow-cooked in a zesty green salsa sauce with a medley of spices and fresh vegetables. Perfect for meal prep or a tasty family dinner, this recipe delivers vibrant Mexican-inspired flavors with minimal effort, allowing the flavors to meld beautifully in the crockpot.

Ingredients

Scale

Vegetables

  • 2 red bell peppers, sliced
  • 3 teaspoons garlic, minced
  • Chopped fresh cilantro, for garnish

Protein

  • 2 pounds boneless, skinless chicken breasts

Spices & Seasonings

  • 2 teaspoons chili powder
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Liquids

  • 1 cup (240 g) salsa verde
  • ½ cup fresh lime juice

Instructions

  1. Prepare the Crockpot: Begin by slicing the red bell peppers and mincing the garlic. Place the sliced bell peppers and minced garlic evenly in the bottom of your crockpot to form a flavorful vegetable bed for the chicken.
  2. Season the Chicken: In a bowl, combine the chili powder, paprika, cumin, kosher salt, and black pepper. Rub this spice mixture thoroughly over the 2 pounds of boneless, skinless chicken breasts to ensure each piece is well coated with the seasoning.
  3. Assemble the Ingredients: Place the seasoned chicken breasts on top of the bell peppers and garlic in the crockpot. Pour 1 cup of salsa verde and ½ cup of fresh lime juice evenly over the chicken to infuse it with tangy, spicy flavors during cooking.
  4. Cook the Chicken: Cover the crockpot with its lid and cook on low heat for 6 to 7 hours, or on high heat for 3 to 4 hours. The chicken should become tender and easily shred with a fork when done.
  5. Finish and Garnish: Before serving, shred the chicken directly in the crockpot by using two forks, mixing it with the cooked vegetables and sauce. Sprinkle chopped fresh cilantro over the top as a bright, fresh garnish.
  6. Serve and Enjoy: Serve the salsa verde chicken warm, perfect for tacos, burritos, over rice, or alongside your favorite sides.

Notes

  • You can substitute chicken thighs for a richer flavor and slightly more fat content.
  • If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to help thicken the liquid.
  • Adjust chili powder quantity to suit your preferred spice level.
  • This recipe can be doubled for larger gatherings, but cook time may increase slightly.
  • Leftovers keep well refrigerated for up to 4 days and freeze perfectly for up to 3 months.

Keywords: Salsa Verde Chicken, Crockpot Chicken, Slow Cooker Mexican Chicken, Easy Chicken Recipe, Mexican Dinner, Healthy Crockpot Meal

Find it online: https://busyrecipe.com/salsa-verde-chicken-crockpot-recipe/