Description
This Crockpot Salsa Verde Chicken recipe is a flavorful and easy slow-cooked dish featuring tender chicken breasts simmered in a zesty salsa verde sauce with spices and fresh bell peppers. Perfect for a hands-off meal, it’s great served over rice or as a filling for tacos, garnished with fresh cilantro for a burst of brightness.
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
- Prepare the base: Layer the sliced red bell peppers and minced garlic evenly in the bottom of the slow cooker bowl, creating a flavorful bed for the chicken to cook on.
- Season the chicken: In a small bowl, mix together chili powder, paprika, cumin, kosher salt, and black pepper. Rub this spice mixture thoroughly over the boneless, skinless chicken breasts, ensuring an even coating for maximum flavor.
- Layer the chicken: Place the seasoned chicken breasts on top of the bed of peppers and garlic in the slow cooker, arranging them evenly.
- Add salsa and lime juice: Pour the salsa verde and fresh lime juice evenly over the chicken breasts, distributing the liquids to infuse the meat with tangy and spicy flavors during cooking.
- Cook the chicken: Cover the slow cooker and cook on high heat for 2 ½ to 3 hours or on low for 6 to 7 hours, until the chicken reaches an internal temperature of 165°F and is fully cooked and tender.
- Shred and mix: Once cooked, shred the chicken directly in the slow cooker using two forks, then stir well to coat the shredded chicken evenly with the salsa verde sauce and juices.
- Garnish and serve: Sprinkle chopped fresh cilantro over the shredded chicken for a fresh herbaceous note. Serve hot over cooked rice or use as a filling for tacos to enjoy a vibrant and hearty meal.
Notes
- For extra heat, add diced jalapeños along with the bell peppers.
- Leftover chicken can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- If you prefer less liquid, reduce the amount of salsa verde slightly.
- Using fresh lime juice rather than bottled enhances the bright citrus flavor.
- Ensure chicken reaches 165°F internally for safe consumption.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 90mg
