The best kinds of dinners are the kind that you can eat in a variety of ways. That’s exactly the beauty of this Crockpot Salsa Verde Chicken; there is no right or wrong way to serve it! Put it in a bun, on top of a salad, or in some cheesy nachos…the possibilities are endless! This is also a wonderful meal to make on the weekends if you like to prep your lunches for the week. And as if that were not reason enough, this salsa verde chicken is just over 300 calories per serving with 10 carbs. That makes it a great choice for those of us who are wanting to cut back a bit. Let me show you make to make it:
How to Make the Salsa Verde Chicken:
Start with 6 boneless, skinless chicken breasts seasoned with kosher salt and freshly ground pepper. Put them in the bottom of the Crockpot.
In a separate bowl, mix together the salsa and spices. You will need a 24 oz jar of medium heat salsa verde and a 15.5 oz can of chili ready diced tomatoes. Then add 1 tablespoon of cumin and 1/2 tablespoon of chili powder.
Mix the wet ingredients together and pour it over the chicken. Cover the Crockpot and decide which heat setting you prefer: HIGH for 4 hours or LOW for 6.
When time is up, pull out the chicken and shred it with a fork. It should fall apart very easily. If you have to work at shredding it, it hasn’t cooked long enough.
Then put all the chicken back into the Crockpot and let it soak in the salsa verde sauce for another 15 minutes. Keep the heat setting on WARM.
After 15 minutes the salsa verde chicken should be super moist and dripping in flavor. The only thing left to do is decide how you’re going to serve it!
3 Ways To Use Salsa Verde Chicken:
This tangy chicken begs for some crunch to go with it so a lot of times I pile it on top of tortilla chips. Oooooo, I just had a thought that Frito’s corn chips would be good too! Add some sour cream and guacamole and call it done!
This is my kid’s favorite way to eat the salsa verde chicken. They like to add cheese and roll it up. This is a super easy dinner if you’re in a hurry or just generally uninspired in the kitchen.
Personally, this is my favorite way of eating the chicken because the salsa verde acts as the dressing and I don’t need to add all the extras. Since the chicken is pretty healthy as is, this is a meal I can’t feel guilty about. One cup of the salsa verde chicken is just over 300 calories and only 10 grams of fat. If you are going low carb, this salad is a great option because there are only 10 carbs in the chicken.
I bet this would even work inside soups, chili, dips, or hamburger buns!
If you like to reference recipes later on Pinterest, here’s a pretty one to save.
So how will you slurp up this irresistible salsa verde chicken? And just in case you need some other Crockpot meals to make your life easier, let me suggest 5 Ingredient Orange Chicken and Sweet and Sour Meatballs. Both are highly requested meals in my house! You can also follow my Cozy Crockpot board on Pinterest for more ideas as well. Happy Cooking ya’ll!
- 6 boneless, skinless chicken breasts
- Kosher salt and pepper to taste
- 24 oz jar salsa verde
- 14.5 oz can chili ready diced tomatoes
- 1 Tbsp cumin
- ½ Tbsp chili powder
- Optional: tomatoes, cilantro, green onions for topping
- Spray Crockpot with cooking spray.
- Layer the chicken breast on the bottom of the Crockpot. Sprinkle with salt and pepper.
- In a separate bowl, mix together the remaining ingredients.
- Pour the salsa mixture over the chicken and cover the slow cooker.
- Set heat to HIGH for 4 hours or LOW for 6.
- After cooking time is finished, remove the chicken and shred with a fork.
- Put chicken back into the Crockpot and let it soak in the salsa for 15 minutes.
- Serve warm with toppings, put in burritos, on top of salads, etc.