Description
This Crockpot Salsa Verde Chicken recipe is a flavorful and easy slow-cooker meal featuring tender boneless chicken breasts cooked with a zesty blend of spices, fresh bell peppers, garlic, salsa verde, and lime juice. Perfect for busy days, it requires minimal prep and yields juicy, shredded chicken ideal for serving over rice or stuffing into tacos, garnished with fresh cilantro for a vibrant finish.
Ingredients
Scale
Vegetables and Herbs
- 2 red bell peppers, sliced
- 3 teaspoons garlic, minced
- chopped fresh cilantro, for garnish
Chicken and Seasonings
- 2 pounds boneless, skinless chicken breasts
- 2 teaspoons chili powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Liquids and Sauces
- 1 cup (240 g) salsa verde
- ½ cup fresh lime juice
Instructions
- Prepare the Vegetables: Layer the sliced red bell peppers and minced garlic evenly in the bottom of the slow cooker bowl, creating a flavorful base for the chicken.
- Season the Chicken: In a small bowl, combine chili powder, paprika, cumin, kosher salt, and black pepper. Rub this spice mix thoroughly over the boneless skinless chicken breasts to ensure even seasoning.
- Layer the Chicken: Place the seasoned chicken breasts on top of the bed of peppers and garlic inside the slow cooker.
- Add Sauces: Pour the salsa verde and fresh lime juice evenly over the chicken breasts, allowing the flavors to meld as it cooks.
- Cook the Chicken: Cover the slow cooker and cook on high heat for 2 ½ to 3 hours or on low for 6 to 7 hours. Ensure the chicken reaches an internal temperature of 165°F (74°C) to guarantee it is fully cooked and safe to eat.
- Shred and Mix: Once cooked, shred the chicken directly in the slow cooker using two forks, mixing it with the peppers and sauce to coat evenly.
- Garnish and Serve: Sprinkle chopped fresh cilantro over the shredded chicken. Serve it hot over rice or inside tacos for a delicious meal.
Notes
- Use fresh lime juice for the best bright citrus flavor.
- Adjust chili powder quantities to control heat level.
- Leftover chicken can be refrigerated for up to 3 days or frozen for up to 3 months.
- Consider adding chopped onions or jalapeños for extra flavor and heat.
- Serve with warm tortillas, rice, or in salads for versatile meal options.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 280
- Sugar: 4g
- Sodium: 520mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 95mg
