Crock Pot Salsa Chicken
This is your new go-to recipe for busy weeknights. It’s a “set it and forget it” kind of meal that delivers incredible flavor with almost no effort. The chicken cooks up super tender, making it perfect for tacos, burrito bowls, and more.
- Prep Time: 10 mins
- Cook Time: 2.5-5 hours
- Total Time: 2.5-5 hours
- Yield: 6 1x
- Category: Main Course
- Cuisine: Tex-Mex / Southwestern
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 (16 oz) jar salsa verde
- 2 tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
Instructions
- Arrange the chicken. Lay the chicken breasts in an even layer at the bottom of your slow cooker.
- Season and cover. In a small bowl, whisk together the chili powder, garlic powder, and onion powder. Sprinkle this mix over the chicken, then pour the entire jar of salsa verde on top.
- Cook it low and slow. Put the lid on and cook on LOW for 5 hours or HIGH for 2.5 hours. Trust the process—don’t open the lid!
- Shred and stir. The chicken should be fall-apart tender. Use two forks to shred it directly in the pot. Stir well so every piece is coated in the delicious sauce.
Notes
- Serving Suggestions: This chicken is a champion of versatility. Serve it in tacos, over rice or quinoa, on top of nachos, or as a protein-packed addition to a salad. Don’t forget the toppings like cheese, cilantro, avocado, and a squeeze of fresh lime!
- Tips & Tricks: For an even richer, creamier sauce, stir in a block of cream cheese or a cup of sour cream right before serving. If you want more heat, simply use a “hot” salsa verde.
- Storage: Let leftovers cool completely, then store them in an airtight container in the fridge for up to 4 days. It also freezes beautifully for up to 3 months. Just thaw in the fridge overnight before reheating.
Find it online: https://new.projuktigeek.com/crock-pot-salsa-chicken/