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
Scale
- 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