Slow Cooker Chicken Verde Food
SLOW COOKER SALSA VERDE CHICKEN
This spicy, saucy chicken takes almost no time to prep in the morning and only 5 minutes to finish before eating. At its simplest, the recipe is a meal-in-a-bowl stew, and the toppings are key to making it feel special. You could serve the chicken over rice or a whole grain, or use it as a taco or enchilada filling (use a slotted spoon to serve the chicken, if it is very saucy). You can also add 1 cup of frozen or fresh corn, or a drained 15-ounce can of black beans or pinto beans; just add them at the end along with the fresh cilantro and scallions. The level of heat in jarred salsas can vary, so taste yours first to ensure it is to your liking. If you want more spice, leave some of the jalapeño seeds in, or use hot canned green chiles instead of mild ones.
Provided by Sarah DiGregorio
Categories dinner, weekday, poultry, main course
Time 5h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don't add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)
- Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.
SLOW COOKER CHICKEN VERDE
I had some chicken in the freezer that I wanted to make in the crockpot but couldn't decide on all the recipes listed. While looking at the pantry, I realized that I had some green salsa...so I decided to make a chili verde but with chicken. Hope you enjoy it!
Provided by lisa67chevelle
Categories Chicken Breast
Time 10h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- place chicken breasts on bottom of slow cooker.
- sauté onion and garlic in butter.
- once softened add Mexican seasoning, rotel, chicken bullion, verde salsa to sauté pan to warm (optional) then add mixed water and cornstarch. Heat through.
- Add warmed mixture on top of chicken breasts.
- Cook on high for 4-6 hours or low 8-10 hours.
- Once cooked pull out chicken, debone and shred. Return shredded chicken to broth.
- Serve with rice or on tortilla.
Nutrition Facts : Calories 140.4, Fat 6.5, SaturatedFat 2.9, Cholesterol 30.8, Sodium 986.4, Carbohydrate 12.2, Fiber 2.4, Sugar 4.6, Protein 10.1
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