Description
In this delightful Salsa Verde Chicken recipe, the slow cooker does all the heavy lifting, making it a fabulous choice for those busy weeknights or when you’re entertaining guests. Tender chicken fillets simmer in a tangy blend of tomatillos, peppers, and cilantro, resulting in a succulent and vibrant dish that promises to satisfy your taste buds. This dish is not only packed with flavor but also versatile, allowing you to serve it over rice, wrapped in tortillas, or with a side of chips for dipping.
Ingredients
- 2 tablespoons olive oil
- 1 pound tomatillos
- 1 (4-oz) can diced jalapenos or green chiles
- 1 yellow onion, peeled and quartered
- 1 large poblano pepper, seeded and cut into 2-inch pieces
- 2 large cloves of garlic, roughly chopped
- ½ teaspoon kosher salt
- 1 pound boneless, skinless chicken fillets
- ¼ cup chopped cilantro
- Juice of 1 lime
- Optional for serving: cooked rice, diced avocado, additional chopped cilantro, sliced green onions, tortilla chips
Step-by-step Directions
1. Prepare the Slow Cooker
Drizzle the olive oil into the slow cooker to coat the bottom.
2. Add the Vegetables
Remove the husks from the tomatillos, wash them, and cut into quarters. Place them in the slow cooker along with the jalapenos, onion quarters, poblano pepper, garlic, and kosher salt. Stir to mix the ingredients.
3. Cook the Chicken
Lay the chicken fillets on top of the seasoned vegetables in the slow cooker. Cover the cooker with its lid and set to cook on low for 3-4 hours, or until the chicken’s internal temperature reaches 165°F.
4. Shred the Chicken
Once the chicken is cooked, remove it from the slow cooker. You can then decide to blend the cooked vegetables into a smoother salsa using an immersion blender, or leave them as they are for a chunkier texture.
5. Finalize the Dish
Shred the chicken and return it to the slow cooker. Add the chopped cilantro and lime juice to the chicken and salsa mixture. Stir until everything is well combined.
Servings & Preparation Time
- Servings: 4-6
- Preparation Time: Approximately 15 minutes
- Cooking Time: 3-4 hours on low
Tips for Storage & Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 3 months.
- Reheating: Reheat in the microwave or on the stove over medium heat until thoroughly warmed. If frozen, thaw in the refrigerator overnight before reheating.
Conclusion
The Salsa Verde Chicken Delight is a testament to the wonders of slow cooking, combining simple ingredients to create a meal that’s both nutritious and bursting with flavor. Whether you’re searching for a new family favorite or just a simple meal to unwind with after a busy day, this recipe provides an enjoyable and satisfying culinary experience. Its ease and versatility make it perfect for any dinner rotation.
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Salsa Verde Chicken Delight
- Total Time: 4 minute
- Yield: 4-6 servings 1x
Description
In this delightful Salsa Verde Chicken recipe, the slow cooker does all the heavy lifting, making it a fabulous choice for those busy weeknights or when you’re entertaining guests. Tender chicken fillets simmer in a tangy blend of tomatillos, peppers, and cilantro, resulting in a succulent and vibrant dish that promises to satisfy your taste buds. This dish is not only packed with flavor but also versatile, allowing you to serve it over rice, wrapped in tortillas, or with a side of chips for dipping.
Ingredients
- 2 tablespoons olive oil
- 1 pound tomatillos
- 1 (4-oz) can diced jalapenos or green chiles
- 1 yellow onion, peeled and quartered
- 1 large poblano pepper, seeded and cut into 2-inch pieces
- 2 large cloves of garlic, roughly chopped
- ½ teaspoon kosher salt
- 1 pound boneless, skinless chicken fillets
- ¼ cup chopped cilantro
- Juice of 1 lime
- Optional for serving: cooked rice, diced avocado, additional chopped cilantro, sliced green onions, tortilla chips
Instructions
- Prepare the Slow Cooker
- Add the Vegetables
- Cook the Chicken
- Shred the Chicken
- Finalize the Dish
- Prep Time: Approximately 15 minutes
- Cook Time: 3-4 hours on low