Easiest Crock Pot Salsa Verde Chicken

1/4 tsp garlic powder

1/8 tsp oregano

1/8 tsp ground cumin

salt, to taste

16 oz roasted salsa verde (I used Archer Farms )

Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker. Cover with salsa verde, cover and cook HIGH 2 hours.

2 forks. Remove

2/3 cup of liquid from the slow cooker, and discard (unless you want it over rice). Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm.

Makes about 3 cups.

77 comments :

10 AM

This makes my mouth water. Thanks for sharing! Reply Delete

25 AM

I'm single and cooking for myself. Do you think I could freeze half and save it for later? Reply Delete

Absolutely! I've been making this for years and love to have a bag or three in the freezer for quick meals. Delete

Yes, for sure! Delete

49 PM

Do you freeze it before or after cooking? Delete

We have bought that salsa verde before.. Its delicious!!! We definitely think this recipe is a home run!! Reply Delete

27 AM

we have been doing this with their salsa verde for months now! LOVE theirs the best! it's so good. :)

We usually make burrito bowls with the chicken, black beans, brown rice or quinoa, corn, cilantro, tomatoes, cheese, and avocado. GOOD STUFF! :)

Reply Delete

love! Delete

doing this! sounds DELISH! Delete

6-8hrs

Thank you!! Reply Delete

12 PM

I wouldn't cook chicken breasts that long, especially not 8 hours. Why not cook it in the evening when you are home for the next day. Delete

It doesn't need to cook that long, 4 hours max. Delete

17 PM

This comment has been removed by the author. Delete

Your crock pot should be able to cook it for the 4hrs and then have a keep warm the kicks on once that is done. Delete

49 AM

Would we cook it on low for 4 hours or high? Thanks!! Delete

40 AM

I'm on a total Mexican kick these days. Just made your chicken enchiladas, tonight I'm having tacos and I think tostadas are in order as well. Now, if I can keep away from the margaritas then I'll be in good shape ;)I've gotta tighten it up for summer so that I can look good while I drink margaritas in my bathing suit. Reply Delete

This looks so good! If I were to use chicken breast instead of tenders, does the cook time need to be adusted? Reply Delete

Same cook time. Delete

53 PM

Made it tonight! This was so good! Delete

55 AM

I roast the largest chicken I can find for dinner on night one. Then the leftover chicken is used for enchiladas verde on night two. The shredded chicken picked off the carcass is heated in purchased salsa verde.

This doesn't work so well using store-roasted chicken because those chickens are generally smaller and there's too little leftover meat for more than maybe one sandwich. But, I've often gotten enough chicken meat for three different meals from one large home-roasted fresh chicken. Reply Delete

58 AM

I love this! I make it for the car races (we race so we are there all day) and serve it with rice... it's a huge hit!

1-2 bags of frozen chicken breasts and 1 jar of the salsa! Reply Delete

43 AM

When you use frozen chicken breasts, do you cook at the same time/temp? Delete

08 PM

5 &

Do you have a suggestion for how to cook this without a crock pot? Reply Delete

Emma - I've made other Skinnytaste slowcooker recipes on the stove before, but usually those that call for whole chicken breasts, which take about 40-45 minutes to cook. I'd assume chicken tenders cook up much faster though. Gina, what do you think? Delete

04 PM

Yum! I was going to make crockpot Santa Fe chicken (a regular here in our house) but may just have to switch it up tomorrow night! This looks great! Reply Delete

14 PM

Wonderful! Can't wait to try it out :) Reply Delete

15 PM

Cool blog! Reply Delete

Looks SO tasty and simple! I'm going to make this for our party this weekend. What are the garnishes on top in the first picture? Reply Delete

05 PM

It's jalapeno, cabbage slaw and cheese, I'm going to calculate and post tomorrow. Delete

27 PM

does the cabbage slaw have any dressing on it? It looks like it's just shredded cabbage which is fine by me. Cabbage is soooo good for you! Delete

35 AM

lime juice and cilantro, posting today Delete

13 PM

This is awesome, making this tonight! :) Thanks for recipe Reply Delete

I'm totally making this for my Cuatro de Mayo / early birthday dinner party on Saturday. Thanks for the idea! Reply Delete

LOL, love that! Happy Birthday Joe!!! Delete

30 PM

Oh my goodness we were just looking for a chicken tostada recipe because we forgot the black beans for your crock pot chicken taco recipe. This will work PERFECTLY!! You are awesome! Reply Delete

45 PM

This looks amazing!! Reply Delete

39 PM

This makes me realize that I really need to pull out my slow cooker more often. What a simple, flavorful meal! Reply Delete

34 AM

Yes, keep it on your counter and you'll use it more :) Delete

1/8 tsp spoon! So I went

1/2 tsp on everything but the garlic powder,

1/4 tsp on that. Reply Delete

33 AM

When I cook for myself, I never measure the spices, I just eyeball it. Frozen I would imaging would take longer. Delete

26 AM

Looks delicious! I have to say that MANY of the Archer Farms products are little hidden gems at Target. They tend to be less expensive and of good quality. Thanks for posting this recipe-- I look forward to trying it! :) Reply Delete

I completely agree! Delete

06 AM

I love it and dam I love that Target too!!! Reply Delete

13 AM

Gina - this looks delicious! I have never seen "roasted" salsa verde around here. If I can't find it, would regular salsa verde work? Maybe I could toast it in a frying pan first for a bit (like the tomatos in the salsa roja?)? Reply Delete

32 AM

Sure, any salsa verde would work you can even make your own. Delete

Waaah! No slow-cooker in my household...alas! Could I possibly do this in a RICE COOKER? Anyone? This is a perfect skinny solution to satifying Cinco de Mayo fare, and easy to "paleofy" over cauliflower tortillas or riced celery root or cauliflower.

Thanks Gina! Reply Delete

18 AM

Is this really spicy? Reply Delete

No, not really spicy at all. Delete

51 AM

Can you tell us what else you put on the tortillas in the picture? Thanks! Reply Delete

31 AM

Posting this today. Delete

08 AM

Looks amazing, like all your other recipes! I don't have a slow cooker but I do have a dutch oven and I've always wondered for many of your crockpot recipes, what temperature and time to cook for?

it would be great as well if you can provide that info for all your other crockpot recipes! thanks in advance! Reply Delete

Gina, your crockpot recipes are the best. Since I found your website, my poor crockpot has been getting a workout. I'll also second the posts praising the Archer Farms sauces, they're out of this world. Thanks for the great recipes. Reply Delete

I made this last night and it was easiest dinner I ever made. Throw it all together in the crock pot. When my daughters and I came home from soccer practice the whole house smelled wonderful. It was delicious, mouth watering. Thank you for the recipe. Reply Delete

This would be great over your cilantro lime rice! Can't wait to make it. Reply Delete

47 PM

In the crock pot now!! Reply Delete

11 PM

This comment has been removed by the author. Reply Delete

24 PM

I make a similar recipe and it is one of our favorites! Always so good and like you said so versatile! Reply Delete

09 PM

1 1/2 hours at

335 degrees. Reply Delete

Any ideas on how to replicate this without a crock pot? Reply Delete

20 PM

And... I just saw Heather's comment. Nevermind! :) Delete

44 PM

Made this for dinner last night and it was absolutely delicious! This may be an extremely dumb question, but I am a novice when it comes to slow cooking... If I were to double the recipe, do I need to double the cooking time?? Reply Delete

Replies

I'm right there with you Kara! Would I literally double everything, even though you dump out some sauce at the end? Delete

Reply

19 PM

G'day! Looks delish, TRUE!

This would also be great for entertaining too!

Cheers!

Joanne T Ferguson

What's On The List?

http://www.whatsonthelist.net Reply Delete

04 AM

This sounds amazing but i do not own a crockpot. Can this still be done? Reply Delete

Just made this today. It's DELISH!!! I'm using it to make your tostadas. Thanks for another great (and WW friendly) recipe. :) Reply Delete

43 PM

Help! Using four chicken breast! Still just 2 hours? Reply Delete

02 PM

This was amazing. My only tip is that if you have hungry teenagers, double the chicken and leave the sauce the same. My family demolished the 1 1/2 lbs of chicken and a bunch of rice and tortillas. They loved it!

Thanks so much for your healthy, delicious recipes! Reply Delete

07 PM

Totally yummy and my fave kind of recipe - super easy. I used it on whole wheat tortillas with cheese, green onion, tomatoes & sour cream. Reply Delete

34 PM

We really enjoyed this. Made it into soft tacos for dinner tonight, and topped it with the Southwestern Black Bean Salad (and other taco toppings). I doubled the spices on the chicken. Very tasty! Reply Delete

58 PM

This is looking really good, Going to try it and I'm thinking it will be great for a Birthday Party...ty..with love Janice Reply Delete

48 PM

I made this tonight and put mine into a spaghetti squash boat (with lots of cheese on top!) since I liked your other recipe for that so much. I loved it that way for my low carb diet! Reply Delete

56 PM

I just made this for lunch, and good heavens it's delicious!!! I put mine on a low carb tortilla with a layer of low sodium refried beans, then the chicken on top. It's a definite winner!!! Reply Delete

41 PM

Wow - made this yesterday afternoon & it really is just as simple & delicious as described! Everyone in the family loved it - not too spicy, but flavorful! Definitely going into the recipe box! Reply Delete

38 PM

2 hours on high. It came out really delicious and was inspired by this recipe, I just happened to have the Vindaloo in the cabinet. Used a whole jar and definitely could have done more than

2 breasts, but I wasn't sure how it would come out. The chicken is perfectly pullable, moist and has great Indian-inspired flavor. Reply Delete

28 PM

The chicken I intended to use went bad so I pulled out a couple frozen tilapia filets. I also used the Salsa Verde from TJs instead. In just under 2 hours it was perfect. Yummy and simple...my favorite. Reply Delete

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