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Salsa Verde Chicken Crockpot Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 62 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 6 hours 30 minutes
  • Total Time: 6 hours 45 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican

Description

This easy Salsa Verde Chicken Crockpot recipe combines tender chicken breasts with vibrant flavors from salsa verde, fresh lime juice, and a blend of spices. The slow cooker method allows the chicken to become juicy and full of flavor, perfect for a hassle-free weeknight dinner. Serve topped with fresh cilantro and sliced red bell peppers for added crunch and color.

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 Chicken: Place the 2 pounds of boneless, skinless chicken breasts in the slow cooker in a single layer to ensure even cooking.
  2. Add Vegetables and Spices: Scatter the sliced red bell peppers and minced garlic evenly over the chicken. Next, sprinkle the chili powder, paprika, cumin, kosher salt, and black pepper all over the chicken and vegetables, coating them well with the spices.
  3. Pour Liquids: Pour 1 cup of salsa verde and ½ cup of fresh lime juice over the seasoned chicken and vegetables, making sure everything is evenly covered to infuse the flavors.
  4. Cook: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked and tender.
  5. Shred Chicken (Optional): Once cooked, you may shred the chicken with two forks for easier serving, or serve breasts whole, depending on preference.
  6. Garnish and Serve: Sprinkle chopped fresh cilantro over the cooked chicken and vegetables before serving to add brightness and a fresh herb flavor.

Notes

  • You can use frozen chicken breasts; just increase cooking time by about an hour on low.
  • Adjust the chili powder to taste for more or less heat.
  • This recipe pairs well with rice, tortillas, or a fresh salad.
  • Leftovers can be stored covered in the refrigerator for up to 3 days.
  • For added creaminess, stir in a few tablespoons of sour cream or Greek yogurt before serving.

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