Salsa Verde Chicken Done In Slow Cooker

15m
Prep Time

5-6m
Cook Time

20m
Ready In

Recipe: #36927

May 10, 2021

Categories: Chicken, One-Pot Meal, Slow Cooker, Gluten-Free, Low Fat, No Eggs, Non-Dairy, Boneless Pieces, Slow Cooker Chicken, more

recipe by:
ForeverMama

Save
recipe

Rate &
Review

Get
Cooking

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

Follow
Member

recipe by:
ForeverMama

"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 is 4-6 servings

Metric US

I've Tried It

Try Our Hands Free Cooking Mode

Step by Step Method

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.