I’ve got a problem, guys. I put on my yoga pants today, and they were uncomfortable. My clothing “safe space” has betrayed me, and some things need to change around here. Thankfully, this week’s Crock Pot Salsa Verde Chicken is low calorie and crazy easy. This is just the type of recipe that will help me button my jeans, and keep the seams of my yoga pants intact.
This chicken is great inside a tortilla, makes a tasty topping on a salad, and can be worked into all kinds of pasta dishes. I like to whip up a big batch at the beginning of the week, and then have it on hand for quick dinners and lunches.
If your pants are tight, if you like delicious and versatile menu options, or if you have been sticking to your New Year’s resolutions, this week is for you!
Crock Pot Salsa Verde Chicken
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp ground cumin
- salt, to taste
- 16 oz roasted salsa verde
- Place chicken in bottom of Crock Pot.
- Sprinkle spices over the top.
- Dump salsa on top of that, and give it all a stir.
- Cover and cook on low for 5-7 hours, or until chicken shreds easily.
- Shred chicken in pot, and let it soak up the tasty salsa juices for a bit, maybe 20 minutes.
- If the sauce is still pretty runny, discard enough of the liquid to give it the desired consistency.
- Serve over rice, in tacos, or atop a salad. Or just snack with your fingers like someone I know.
This is so simple to make, it almost seems like cheating. But the flavor was very good and the chicken was excellent with corn tortillas, some light sour cream and some hot sauce to kick it up a notch. We went with the milder salsa verde option, and our 3yo ate it up even though there was still a very mild heat. From now on, I'm going to keep a jar of salsa verde in my pantry because this recipe has made the honor roll for easy go to meals.
We live in a small town. I tried to find salsa verde but didn't have any luck. I decided to use verde enchilada sauce because I thought it would still be ok. I was wrong wrong wrong! The taste was just not good. It was too thin of a sauce made it somewhat watery. The sauce didn't have enough flavoring to make the chicken good. Next time we go to the big city I'll pick up a jar of the real stuff and try this again. My advice is don't try to substitute like I did... You'll be sorry!
This was such a simple, quick, but very flavorful recipe. I used whole frozen chicken breasts, and cooked for eight hours on low. The chicken shredded really easily, and the sauce was very thick. We served it on low carb tortillas, with all the fixings. It was delicious!
I loved how light this recipe was, and it was crazy easy, too. Ours was super runny, but removing the excess liquid and letting the shredded chicken sit in the remaining sauce for a bit helped with that. We ate it several different ways, and the whole family enjoyed it for two nights. This was a nice variation of salsa chicken with the verde spin. If you aren't feeding kids, you may want to spice it up a little more.
I used my 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker to make this recipe.