Salsa Verde Chicken Done In The Slow Cooker

4-6
Servings
15m
Prep Time
5-6m
Cook Time
20m
Ready In


"Spicy, saucy chicken takes almost no time to prep in the morning and only 5 minutes to finish before eating. At its simplest, the recipe is a meal-in-a-bowl stew, and the toppings are key to making it feel special. You can also use it as a taco or enchilada filling (use a slotted spoon to serve the chicken, if it is very saucy)."

Original recipe yields 4-6 servings
OK
  • Any combination of the following

Nutritional

  • Serving Size: 1 (351.6 g)
  • Calories 478.2
  • Total Fat - 14.7 g
  • Saturated Fat - 4 g
  • Cholesterol - 229.6 mg
  • Sodium - 853.2 mg
  • Total Carbohydrate - 44.7 g
  • Dietary Fiber - 5.4 g
  • Sugars - 5.5 g
  • Protein - 44.7 g
  • Calcium - 84.2 mg
  • Iron - 4.2 mg
  • Vitamin C - 77.2 mg
  • Thiamin - 0.3 mg

Step 1

Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don’t add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)

Step 2

Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.

Tips & Variations


No special items needed.

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