Salsa Verde Chicken Done In Slow Cooker
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
"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
Ingredients
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Nutritional
- Serving Size: 1 (339.3 g)
- Calories 577
- Total Fat - 32.4 g
- Saturated Fat - 8.2 g
- Cholesterol - 166.7 mg
- Sodium - 838 mg
- Total Carbohydrate - 44.2 g
- Dietary Fiber - 5.2 g
- Sugars - 4.8 g
- Protein - 31.3 g
- Calcium - 80.8 mg
- Iron - 3.6 mg
- Vitamin C - 35.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a small sauté pan, sauté the garlic just until golden; set aside.
Step 2
Combine the chicken thighs with the sautéed garlic, salsa verde, green chiles, jalapeño, garlic powder, onion powder, cumin, and chipotle powder (if using) 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 3
Use two forks to shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Taste for seasoning and adjust with salt and lime juice. Serve with rice or in tortillas or taco shells, if desired, with accompaniments.
Tips
No special items needed.
1 Reviews
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