This Crockpot Salsa Verde Chicken is a super easy dish that cooks while you go about your day! Just throw chicken, salsa verde, and a few spices into the slow cooker, and let it do all the work.
Who doesn’t love a meal that practically makes itself? 🌟 I love serving it in tacos or over rice, making dinner time a breeze. Plus, the flavors are fantastic—spicy, tangy, and oh-so-satisfying!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this dish, but I often prefer thighs for their extra juiciness and flavor! If you’re in a pinch, you can also use shredded rotisserie chicken for a quicker option.
Salsa Verde: This is the star of the dish, offering a tangy and vibrant flavor. If you can’t find store-bought salsa verde, homemade is easy! Blend tomatillos, jalapeños, cilantro, and lime juice for a fresh alternative.
Black Beans: These add protein and texture. If you’re not a fan of black beans, feel free to swap them with pinto beans or kidney beans. For a vegetarian option, chickpeas also work well!
Corn: Fresh corn is delightful in this recipe, but frozen or canned corn works perfectly too. If you want a twist, try adding roasted corn for a smoky flavor.
Cilantro: This herb brightens up the dish. If you’re not a cilantro lover, parsley can be a good substitute. You can also leave it out if you prefer a simple presentation.
How Do I Ensure the Chicken Shreds Perfectly?
Shredding chicken may sound easy, but timing is key! To get that tender, perfect shred, follow these steps:
- Ensure the chicken is cooked through. It should reach an internal temperature of 165°F.
- Use two forks or meat claws; grip the chicken and pull apart gently.
- Mix the shredded chicken back into the salsa verde and other ingredients for maximum flavor!
Keep an eye on it as it cooks. Overcooked chicken can become dry. Set a timer and check on it a bit early, especially if you’re cooking on high.
How to Make Crockpot Salsa Verde Chicken
Ingredients You’ll Need:
For the Dish:
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 jar (16 oz) salsa verde
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (to taste)
- Juice of 1 lime
- Fresh cilantro, for garnish
How Much Time Will You Need?
This delicious crockpot dish will take you about 15 minutes to prepare. Then, you’ll let it cook in the slow cooker for 6-7 hours on low, or 3-4 hours on high. So, grab your ingredients, set up your slow cooker, and let it work its magic while you go about your day!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless chicken breasts or thighs at the bottom of your slow cooker. Make sure they’re lined up nicely—this is where all the flavors will blend together!
2. Add the Salsa Verde:
Now, pour the jar of salsa verde over the chicken. Use a spoon or a spatula to ensure that the chicken is well-coated in the salsa. This adds lots of tasty flavor!
3. Layer on the Beans and Corn:
Next, add the drained and rinsed black beans and the corn right on top of the salsa-covered chicken. This makes for a colorful and nutritious meal!
4. Season It Up:
Sprinkle the ground cumin, garlic powder, onion powder, salt, and black pepper over everything to season it well. Feel free to adjust the salt and pepper to your taste!
5. Cook the Chicken:
Cover your slow cooker with the lid. If you’re cooking on low heat, set the timer for 6-7 hours. If you’re short on time, you can cook it on high for 3-4 hours. You’ll know it’s done when the chicken is fully cooked and easy to shred!
6. Shred the Chicken:
Once the cooking time is up, take two forks and shred the chicken right in the slow cooker. Mix everything together so the chicken gets all of that tasty sauce and other ingredients.
7. Add Lime Juice:
Before you serve, squeeze the juice of one lime over the shredded chicken and stir well to combine. This adds a bright and zesty flavor!
8. Serve and Enjoy:
Finally, serve your delicious salsa verde chicken warm, garnished with fresh cilantro. It’s perfect on rice, in tortillas, or as a filling for tacos or burritos. Enjoy every bite!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it beforehand for even cooking. Thaw the chicken in the refrigerator overnight or in a sealed plastic bag submerged in cold water. If you need to cook it straight from frozen, increase the cooking time by about an hour for both low and high settings.
How to Substitute Ingredients?
If you need to substitute, feel free to use different beans like pinto or kidney beans instead of black beans. You can also replace corn with diced bell peppers for added crunch. For a spicier kick, try adding diced jalapeños or a spicy salsa verde.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prep everything in the slow cooker insert and store it in the fridge for up to 24 hours before cooking. Just remember to take it out and let it sit at room temperature for about 30 minutes before cooking to help it heat evenly.
How to Store Leftovers?
Store any leftover chicken in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove over low heat, adding a splash of chicken broth if it looks dry. You can also freeze leftovers in an airtight container for up to 3 months!
