Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Slow Cooker Salsa Verde Chicken
Chicken cooked with green salsa and fresh vegetables for a perfect taco filling.
Prep Time
5
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
5
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
8
Calories:
164
kcal
Author:
Sarah Olson
Equipment
Slow Cooker- 6 quart or larger (I own and use this one from Crock-Pot)
Ingredients
2
lbs.
boneless skinless chicken breasts
16
oz.
salsa verde
I look for a "hatch" chile variety of salsa that has some charred bits in it.
1
poblano pepper
diced
1
jalapeno
diced
1
small
white onion
diced
2
garlic cloves
minced
1 ½
tsp.
salt
1/2
tsp.
black pepper
US Customary
-
Metric
Instructions
Add the chicken breasts to the slow cooker. Add the salsa verde, peppers, onion, garlic and salt and pepper.
Use a spoon to move the ingredients around the chicken.
Cook on LOW for 6 hours or HIGH for 4 hours.
Notes
If you want a milder dish, remove the seeds from your peppers.
Chicken thighs will work for this recipe as well. You can also use chicken tenders.
Place any remaining chicken inside an airtight container and store in the fridge for up to 4 days.
Nutrition
Calories:
164
kcal
|
Carbohydrates:
5
g
|
Protein:
24
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.5
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.01
g
|
Cholesterol:
73
mg
|
Sodium:
976
mg
|
Potassium:
583
mg
|
Fiber:
0.5
g
|
Sugar:
4
g
|
Vitamin A:
463
IU
|
Vitamin C:
18
mg
|
Calcium:
12
mg
|
Iron:
1
mg