Description
This Salsa Verde Chicken Crockpot recipe offers a deliciously tender and flavorful chicken dish cooked slowly with vibrant bell peppers, tangy salsa verde, and fresh lime juice. The slow cooking method ensures juicy, easily shreddable chicken infused with a perfect blend of spices, making it an ideal option for tacos, rice bowls, or hearty meals.
Ingredients
Scale
Main Ingredients
- 2 red bell peppers, sliced
- 3 teaspoons garlic, minced
- 2 pounds boneless, skinless chicken breasts
- 1 cup (240 g) salsa verde
- ½ cup fresh lime juice
- chopped fresh cilantro, for garnish
Spices and Seasonings
- 2 teaspoons chili powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Prepare the 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.
- 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.
- Layer the chicken: Place the seasoned chicken breasts on top of the bed of peppers and garlic in the slow cooker, arranging them evenly.
- Add salsa and lime juice: 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.
- 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.
- Shred and mix: 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.
- 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
- For best results, use fresh salsa verde or a quality store-bought version for authentic flavor.
- Ensure the chicken reaches an internal temperature of 165°F to guarantee safety and tenderness.
- The cooked chicken freezes well for up to 3 months, making it perfect for meal prep.
- If you prefer a spicier dish, consider adding chopped jalapeños or a dash of hot sauce before cooking.
- Serve with warm tortillas, rice, or in salads for versatile meal options.
