Description
This Salsa Verde Chicken Crockpot Recipe is a flavorful and easy dish that combines tender chicken with a tangy salsa verde sauce. Perfect for a busy weeknight dinner.
Ingredients
Scale
Vegetables
- 2 red bell peppers, sliced
- 3 teaspoons garlic, minced
- chopped fresh cilantro, for garnish
Protein
- 2 pounds boneless, skinless chicken breasts
Spices & Seasonings
- 2 teaspoons chili powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Liquids
- 1 cup (240 g) salsa verde
- ½ cup fresh lime juice
Instructions
- Season the chicken: In a bowl, mix chili powder, paprika, cumin, salt, and pepper. Rub the mixture over the chicken breasts.
- Layer in the crockpot: Place sliced bell peppers and minced garlic in the bottom of the crockpot. Add the seasoned chicken on top.
- Add liquids: Pour salsa verde and lime juice over the chicken.
- Cook: Cover and cook on low for 4-6 hours until the chicken is tender.
- Shred the chicken: Remove the chicken from the crockpot and shred using two forks. Return the shredded chicken to the crockpot and mix with the sauce.
- Serve: Garnish with fresh cilantro before serving.
Notes
- You can adjust the spice level by adding more or less chili powder to suit your taste.
- This dish pairs well with rice, tortillas, or over a salad.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 30 mg