Slow Cooker Salsa Verde Chicken

Another slow cooker recipe! This slow cooker salsa verde chicken is one of the most versatile recipes I’ve created to date. It’s also one of the first! I’ve used this salsa verde chicken as the base for everything from dip to tacos, to soup since college. It’s one of those recipes you want to have in your back pocket for the kind of day that calls for a low maintenance, delicious meal.

While you’ll probably want to make a large batch, the roots of this recipe are in my adorable, 2 quart mini slow cooker. I created the first version of this recipe when I was living alone and doing my best to cook for one without being wasteful. So many slow cooker recipes make super big batches, so I wanted to help out those who don’t need to cook for an army.

If you’d like to make a bigger batch, just use the scale buttons on the recipe and select the appropriate sized slow cooker. If you have the freezer space, this recipe stores great in the freezer for up to three months! Versatility all over the place.

FAQs

1. Where did you find a mini slow cooker? Where you find all the things, of course! Walmart! While mine is very well loved and I’ve had it since college, they still make it and it’s a great price! In my search my beloved mini slow cooker to link, I also found this super neat slow cooker with graduated inserts so you can have one slow cooker to prepare recipes for 2 or 20! While I haven’t used it, I did add it to my favorites list to order the next time I’m feeling like treating myself. Dare I say, replace my mini and my large slow cooker! Links are below.
   1. Mini Slow Cooker
   2. Graduated insert slow cooker
2. Can I use boneless skinless chicken thighs or chicken breast? You bet! If you’re looking to keep the calorie and/or fat content lower, you could substitute boneless skinless chicken thighs or chicken breasts, BUT, you’ll lose some flavor. The skin and the bones really add to the rich flavor of the sauce and meat. Is it still delicious? YES! It’s just more delicious when slow cooked with the skin and bones.
3. Why not add salt in the beginning? Jarred salsas, while super convenient, typically have a very high sodium content. My favorite the Herdez Salsa Verde is pretty low in sodium in comparison to others on the shelf, but still has 310 mg/serving. I find that I don’t even need to add salt. Of course, taste it and make that decision based on your taste preferences!

Keys to Success

1. Pick the right heat level. Salsa Verde can be mild or it can be extra hot! Since this is the main source of flavor for your chicken, make sure you pick a salsa verde with that not only suits your tastes, but also the level of heat. You can click the links add my personal fav, the Herdez Salsa Verde to your next Walmart pick-up order right from this post!
2. Strain the meat if using in tacos or to fill enchiladas. Right out of the slow cooker, you’ve got the consistency of thick soup. To keep your taco shells from getting soggy, strain the meat and save the sauce for dipping or smothering.

My Favorites

1. Salsa Verde Chicken Tacos. Strain the meat and reserve all the yummy sauce to dip your tacos in, then top with all your favorite taco toppings. Cilantro, red onion, tajin, and cojita cheese are my favorite. I’ve also used the HIH Caramelized Carrot Habanero Sauce to top these tacos and it is OUT OF THIS WORLD GOOD!
2. Salsa Verde Chicken Soup. Add the contents of your slow cooker to a soup pot (or if there’s enough room in your slow cooker, you can add everything right into the slow cooker) followed by 4 cups of low sodium chicken broth, 2 cups of frozen corn, and 1 or 2 cans of drained black beans. Bring to a boil, then simmer for about 30 minutes. Taste, adjust for seasoning and top with tortilla strips.
3. Salsa Verde Chicken Dip. When you add the shredded meat back into the sauce, add 1 8 oz. block of cream cheese to the slow cooker and cook on low until melted. Stir together. You can serve right from the slow cooker, but I love a baked version. Pour the mixture into a baking dish and top with shredded fiesta blend cheese, bake at 350 degrees F for about 20 minutes or until the cheese is melted and browned around the edges. Serve with tortilla strips or sweet pepper scoops.

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