Zesty Salsa Verde Chicken Recipe: A Burst of Fresh Flavors

Tender chicken finds its perfect match in a vibrant salsa verde chicken recipe that brings zesty Mexican flavors right to your dinner table.

Fresh herbs and tangy tomatillos combine to create a mouthwatering sauce that coats every succulent bite.

The bright green sauce adds incredible depth and excitement to a simple protein.

Bold and quick to prepare, this dish delivers restaurant-quality results with minimal effort.

Weeknight dinners just got a serious upgrade with this simple yet impressive meal.

You’ll fall in love with how easily these ingredients transform an ordinary chicken into something extraordinary.

Gather your skillet and let’s turn up the flavor!

Storing Salsa Verde Chicken for Fresh Meals

• Store leftover salsa verde chicken in an airtight container for up to 4 days. Cool completely before sealing to prevent bacterial growth.
• Transfer chicken to freezer-safe containers or zip-lock bags. Remove excess air, label with date, and freeze for 2-3 months. Thaw overnight in refrigerator before reheating.
• Place chicken in microwave-safe dish, sprinkle few tablespoons water to prevent drying. Cover and heat in 30-second intervals, stirring between each interval until heated thoroughly.
• Pour chicken into skillet, add splash of water or extra salsa verde. Warm over medium-low heat, stirring occasionally to distribute heat evenly and maintain moisture.

FAQs

• What is salsa verde?

Salsa verde is a green sauce made from tomatillos, green chilies, onions, and cilantro, commonly used in Mexican cuisine for adding tangy and slightly spicy flavor to dishes.

• Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work great in this recipe. They tend to be more flavorful and stay moist during slow cooking, making them an excellent alternative to chicken breasts.

• Is this recipe spicy?

The spice level depends on the salsa verde you choose. Mild salsa verde will create a gentle warmth, while hot varieties will increase the heat. You can control the spiciness by selecting your preferred salsa verde brand.

Why Salsa Verde Chicken Is Always a Hit

• This slow cooker recipe transforms complicated cooking into a simple, stress-free meal preparation that anyone can master.
• Versatile chicken works perfectly in multiple serving styles like tacos, rice bowls, or salads, making it a flexible dinner solution for different taste preferences.
• Salsa verde, cumin, and chili powder create a bold, zesty southwestern taste that elevates ordinary chicken into an exciting, restaurant-quality dish with minimal effort.
• With mild spice options and easy customization, this recipe appeals to both adults and kids, ensuring everyone at the table enjoys a delicious meal without complicated cooking techniques.

Salsa Verde Chicken Ingredient Essentials

• Chicken Breasts: A lean protein that absorbs the rich flavors of the salsa verde and spices.

• Onions, Garlic: Provide a savory and aromatic base that enhances the overall depth of flavor.
• Salt, Black Pepper: Essential seasonings that bring out the natural taste of the chicken.
• Cumin, Chili Powder: Spices that add warmth and complexity to the dish.

• Canned Tomatoes, Salsa Verde: Create a tangy and slightly spicy sauce that keeps the chicken moist and flavorful.
• Non-Stick Cooking Spray: Helps prevent the chicken from sticking to the crock pot.

• Parsley, Jalapeno: Fresh herbs and spicy peppers that add brightness and extra kick to the finished dish.

Tools for Cooking Salsa Verde Chicken

• Crock Pot: Large slow cooker essential for easy, hands-off cooking.
• Cutting Board: Sturdy surface for shredding chicken and chopping garnishes.
• Two Forks: Perfect for pulling apart and shredding cooked chicken.
• Measuring Spoons: For accurate seasoning with cumin and chili powder.
• Chef's Knife: Sharp blade for dicing onions and chopping parsley.
• Can Opener: Needed to open canned tomatoes.
• Stirring Spoon: Helps mix ingredients and combine flavors in the crock pot.

Making Salsa Verde Chicken in Your Kitchen

Step 1: Prepare Crock Pot

Grab your crock pot and give it a quick spray with non-stick cooking spray.

This little trick will make cleanup a breeze and prevent any stubborn chicken from sticking.

Step 2: Season The Protein

Place chicken breasts in the crock pot and shower them with salt and freshly ground black pepper.

Make sure each piece gets some love from the seasonings.

Step 3: Layer Aromatic Vegetables

Sprinkle a delightful layer of diced onions and minced garlic over the chicken.

These flavor bombs will infuse the entire dish with incredible depth.

Step 4: Create Saucy Base

Pour in vibrant salsa verde and diced tomatoes.

Shake in ground cumin and chili powder to awaken the Mexican-inspired flavors.

Gently stir everything to ensure even distribution.

Step 5: Slow Cook To Perfection

Cover the crock pot and let magic happen.

Cook on High for 3.5 to 4 hours or Low for 5 to 6 hours until chicken becomes mouthwateringly tender.

Step 6: Transform Chicken

Transfer cooked chicken to a cutting board.

Using two forks, shred the meat into delectable, bite-sized pieces.

Step 7: Marry Flavors

Return shredded chicken to the sauce.

Stir gently, allowing each strand to soak up the incredible flavors.

Taste and adjust seasonings if needed.

Step 8: Final Flourish

Scatter fresh chopped parsley and sliced jalapeños on top.

Serve in tacos, over rice, or in a hearty salad.

Dinner is served!

Tips for Zesty Salsa Verde Chicken

• Generously spray your crock pot with non-stick cooking spray to ensure easy cleanup and prevent chicken from adhering to the pot's surface.
• Toast cumin and chili powder in a dry skillet before adding to enhance their complex, rich taste and release more intense aromatics.
• Choose chicken breasts with similar sizes to ensure even cooking and prevent drying out during the slow cooking process.
• Adjust salsa verde type from mild to hot based on personal spice preference, allowing flexibility for different taste tolerances.
• This dish freezes beautifully for up to 3 months, making it perfect for meal prepping and quick weeknight dinners.

Salsa Verde Chicken Variations to Enjoy

• Vegetarian Green Enchilada: Replace chicken with firm tofu or black beans, maintaining the salsa verde and spice profile for a plant-based protein option.
• Spicy Green Chicken: Add diced green chilies and extra cayenne pepper to intensify the heat and create a more robust flavor experience.
• Low-Sodium Wellness Version: Use fresh tomatoes instead of canned, low-sodium salsa verde, and reduce salt content while keeping the authentic Mexican-inspired taste.
• Gluten-Free Friendly Meal: Verify all ingredients are certified gluten-free, particularly checking salsa verde and seasoning labels to ensure safe consumption for those with gluten sensitivities.

How to Serve Salsa Verde Chicken Brightly

• Fiesta Taco Night: Serve the shredded salsa verde chicken in warm corn tortillas with fresh toppings like diced onions, cilantro, and a squeeze of lime.
• Zesty Rice Bowl Delight: Layer the chicken over cilantro-lime rice, topped with sliced avocado, sour cream, and a sprinkle of queso fresco for a hearty meal.
• Salad Sensation: Create a protein-packed salad by placing the chicken over mixed greens, adding roasted corn, black beans, and a tangy vinaigrette for extra flavor.
• Meal Prep Magic: Store the chicken in individual containers for quick and easy lunches throughout the week, perfect for busy professionals and health-conscious eaters.

Salsa Verde Chicken Recipe

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4.5 from 36 reviews

• Total Time: 6 hours 15 minutes
• Yield: 6 1x

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Description

Mexican Salsa Verde Chicken delivers a zesty blend of tender chicken smothered in tangy green sauce. Juicy protein mingles with aromatic herbs and spices, creating a quick weeknight dinner packed with authentic southwestern flavors.

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Ingredients

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Main Protein:

• 6 chicken breasts

Produce:

• 1 onion, diced
• 5 cloves garlic, minced
• Chopped parsley (for garnish)
• Sliced jalapeno (for garnish)

Sauces and Spices:

• 2 cups salsa verde
• 14.5 ounces (411 grams) canned tomatoes
• 12 tablespoons ground cumin
• 12 tablespoons chili powder
• Black pepper, to taste
• Salt, to taste

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Instructions

1. Prepare the slow cooker by coating the interior with non-stick cooking spray to ensure easy food release and cleanup.
2. Generously season chicken breasts with salt and black pepper, then carefully arrange them in the bottom of the slow cooker.
3. Distribute finely chopped onions and freshly minced garlic evenly across the chicken, creating a fragrant base layer.
4. Pour diced tomatoes and salsa verde over the chicken, then sprinkle cumin and chili powder to infuse deep, robust flavors throughout the dish.
5. Cover and cook on High for 3.5 to 4 hours or Low for 5 to 6 hours, ensuring the chicken reaches a tender, fully cooked state with an internal temperature of 165°F.
6. Carefully transfer the cooked chicken to a cutting board and use two forks to shred the meat into bite-sized pieces.
7. Return the shredded chicken to the slow cooker, gently mixing it into the sauce and tasting to fine-tune the seasoning with additional salt, pepper, or spices as needed.
8. Finish the dish by garnishing with fresh chopped parsley and thinly sliced jalapenos for an extra burst of color and heat. Serve immediately in tacos, over rice, or atop a crisp salad.

Notes

• Prevent Sticking: Line the crock pot with a slow cooker liner for even easier cleanup and zero sticking.
• Enhance Flavor: Toast cumin and chili powder in a dry skillet before adding to boost their aromatic qualities and deepen the taste profile.
• Customize Heat: Control spiciness by selecting mild, medium, or hot salsa verde based on personal preference or dietary needs.
• Make Ahead Friendly: This dish freezes beautifully for up to 3 months, making it perfect for meal prep and quick weeknight dinners.

• Prep Time: 15 minutes
• Cook Time: 6 hours
• Category: Dinner, Lunch, Appetizer
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 280
• Sugar: 3 g
• Sodium: 480 mg
• Fat: 6 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Protein: 48 g
• Cholesterol: 110 mg