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Salsa Verde Chicken Crockpot Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican

Description

This Salsa Verde Chicken Crockpot Recipe offers a vibrant, flavorful meal with tender, shredded chicken cooked slowly in a zesty salsa verde and spice blend. Perfect for a hands-off dinner, the chicken absorbs the tangy lime and peppery spices while cooking on a bed of red bell peppers and garlic. Serve it over rice or use it as a tasty taco filling for a versatile and satisfying dish.

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

Sauces and Liquids

  • 1 cup (240 g) salsa verde
  • ½ cup fresh lime juice

Instructions

  1. Prepare the cooking base: Layer the sliced red bell peppers and minced garlic evenly in the bottom of the slow cooker bowl, creating a flavorful bed for the chicken to cook on.
  2. Season the chicken: In a small bowl, mix together chili powder, paprika, cumin, kosher salt, and black pepper. Rub this spice mixture thoroughly over the boneless, skinless chicken breasts, ensuring an even coating for maximum flavor.
  3. Arrange the chicken: Place the seasoned chicken breasts on top of the bed of peppers and garlic in the slow cooker, arranging them evenly.
  4. Add liquids: Pour the salsa verde and fresh lime juice evenly over the chicken breasts, distributing the liquids to infuse the meat with tangy and spicy flavors during cooking.
  5. 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, until the chicken reaches an internal temperature of 165°F and is fully cooked and tender.
  6. Shred the chicken: Once cooked, shred the chicken directly in the slow cooker using two forks, then stir well to coat the shredded chicken evenly with the salsa verde sauce and juices.
  7. Garnish and serve: Sprinkle chopped fresh cilantro over the shredded chicken for a fresh herbaceous note. Serve hot over cooked rice or use as a filling for tacos to enjoy a vibrant and hearty meal.

Notes

  • Use fresh lime juice for the best tangy flavor.
  • If preferred, chicken thighs can be used instead of breasts for juicier meat.
  • Check the internal temperature of the chicken to ensure it reaches 165°F for safe consumption.
  • Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 3 months.
  • Serve with tortillas, rice, or salad for a complete meal.

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