Slow Cooker Salsa Verde Chicken
This vibrant and flavorful chicken dish combines the rich taste of salsa verde with tender chicken, resulting in a deliciously spicy and savory meal. It’s perfect for a quick prep in the morning, then left to simmer while you go about your day. By the time you're ready to eat, you'll have a hearty, saucy chicken ready to enjoy over rice, in tacos, or as an enchilada filling. The key to this recipe lies in the toppings that elevate its simple ingredients to something truly special.
Ingredients
- Boneless skinless chicken thighs
- Jarred salsa verde
- Chopped mild green chiles
- Fresh garlic finely chopped
- Jalapeño stemmed, seeded, and diced
- Garlic powder
- Onion powder
- Ground cumin
- Scallions green and white parts, thinly sliced
- Fresh cilantro leaves and tender stems, finely chopped
- Kosher salt to taste
- Fresh lime juice to taste
- Rice tortillas, pepitas, queso fresco, diced avocado, crushed tortilla chips (optional for serving)
Instructions
- Step 1
- Begin by placing the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder, and cumin into a 6- to 8-quart slow cooker. Stir the ingredients together until they are evenly combined. Avoid adding salt at this stage, as jarred salsa often contains a high sodium content. Set the slow cooker to cook on low for 5 to 6 hours, until the chicken is tender and the flavors meld together. If you need to cook for a longer period, reduce the cook time to 4 hours and allow the slow cooker to switch to "warm" for the remainder of the time.
- Step 2
- Once the cooking time is complete, shred the chicken using two forks, then stir in the sliced scallions and chopped cilantro. Season the mixture with kosher salt and fresh lime juice according to your taste. The dish can be served over rice or in tortillas, accompanied by any of your favorite toppings such as diced avocado, queso fresco, pepitas, or crushed tortilla chip