Introduction
Slow cooker salsa verde chicken is a flavorful, easy-to-make dish that brings together the tangy taste of green salsa with tender, juicy chicken. Perfect for busy days, this one-pot meal cooks effortlessly in your slow cooker, filling your home with mouthwatering aromas. Whether you’re meal-prepping, feeding a family, or looking for a quick dinner idea, this recipe is sure to become a favorite.
The History
Salsa verde, which translates to “green sauce,” has its roots in both Mexican and Italian cuisines, though the versions differ. In Mexican cooking, salsa verde is typically made with tomatillos, green chilies, onions, and cilantro, while the Italian version is based on herbs, capers, and anchovies. The use of a slow cooker to prepare dishes like this one became popular in the United States in the mid-20th century, offering a convenient way to cook meals with minimal effort. Combining these two culinary traditions results in a modern, flavorful, and accessible dish.
Ingredients Breakdown
This recipe features simple ingredients that come together to create a bold and satisfying flavor profile:
- Chicken: Boneless, skinless chicken thighs or breasts provide a tender and juicy base.
- Salsa Verde: Store-bought or homemade, it adds a tangy, slightly spicy flavor.
- Onion and Garlic: Aromatics that add depth and richness to the sauce.
- Cumin: Adds a warm, earthy note that complements the green salsa.
- Chicken Broth: Helps create a saucy consistency and prevents the chicken from drying out.
- Optional Add-ins: Lime juice, cilantro, or jalapeños for extra flavor and heat.
Step-by-Step Recipe
- Place chicken breasts or thighs in the bottom of a slow cooker.
- Top with chopped onion, minced garlic, and sprinkle cumin over the chicken.
- Pour salsa verde and chicken broth evenly over the top.
- Cook on low for 4–6 hours or on high for 2–3 hours, until chicken is tender and easily shreds.
- Shred the chicken directly in the slow cooker using two forks, mixing it into the sauce.
- Taste and adjust seasoning with salt, pepper, or lime juice as desired.
Tips
- Use chicken thighs for a more tender and flavorful result, especially if cooking for longer periods.
- For a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
- Stir occasionally if possible, to ensure even cooking and flavor distribution.
- Letting the chicken rest for 10 minutes after shredding allows flavors to meld together.
- Make sure your salsa verde isn’t overly watery to avoid a runny final dish.
Variations and Customizations
- Spice It Up: Add diced jalapeños, serrano peppers, or a dash of hot sauce to the slow cooker.
- Make It Creamy: Stir in a spoonful of sour cream or Mexican crema at the end for a creamy version.
- Add Vegetables: Toss in zucchini, corn, or bell peppers for extra texture and nutrition.
- Use Different Proteins: Substitute chicken with turkey or tofu for a vegetarian option.
- Try Different Salsas: Experiment with roasted tomatillo or avocado salsa for a different twist.
Health Considerations and Nutritional Value
This dish is naturally low in fat and high in protein, especially when using skinless chicken breast. Salsa verde is low in calories and rich in vitamins from tomatillos and green chilies. To make it healthier:
- Use low-sodium broth and salsa to control salt intake.
- Opt for lean chicken breast and remove any visible fat.
- Boost fiber and nutrients by serving with cauliflower rice or whole grain tortillas.
- Avoid adding heavy creams or cheeses unless you’re increasing fat content intentionally.
Estimated per serving (without sides): 200–250 calories, 30g protein, 5g carbs, 6g fat.
Ingredients
- 1.5–2 lbs boneless, skinless chicken breasts or thighs
- 2 cups salsa verde (store-bought or homemade)
- 1 medium onion, chopped
- 3–4 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 cup chicken broth
- Optional: Juice of 1 lime, chopped cilantro, sliced jalapeños
Directions
- Add chicken to the slow cooker.
- Top with onion, garlic, and cumin.
- Pour salsa verde and chicken broth over everything.
- Cook on low for 4–6 hours or high for 2–3 hours.
- Shred chicken and mix with the sauce.
- Season with lime, cilantro, salt, or pepper before serving.
FAQ
Can I use frozen chicken?
Yes, but increase cooking time by 1–2 hours and ensure the chicken reaches 165°F internally.
How long can I store leftovers?
Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Can I make this in an Instant Pot?
Absolutely. Sauté aromatics, add chicken and sauce, then pressure cook for 10–12 minutes with natural release.
Is this recipe spicy?
It can be! Salsa verde varies in heat, so choose mild or hot versions depending on your preference.
What can I serve with salsa verde chicken?
Great over rice, quinoa, cauliflower rice, in tacos, burritos, or with tortilla chips.
Summary
Slow cooker salsa verde chicken is a flavorful, healthy, and easy meal that cooks hands-free in your slow cooker. Serve it in countless ways for a quick and satisfying dinner any night of the week.
