Description
Salsa Verde Chicken is a flavorful, easy-to-make Mexican-inspired dish featuring tender shredded chicken cooked in a tangy salsa verde sauce. Perfect for meal prep, taco nights, or quick dinners, this recipe offers versatile serving options like rice, tortillas, or salads, garnished with fresh cilantro and lime wedges.
Ingredients
Scale
Chicken and Sauce
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 2 cups salsa verde (store-bought or homemade)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Additional
- 1 tablespoon olive oil (optional, for stovetop method)
- Chopped fresh cilantro, for serving
- Lime wedges, for serving
Instructions
- Prepare the Chicken: Place the chicken breasts or thighs in your chosen cooking vessel—slow cooker, baking dish, or skillet. Pour the salsa verde over the chicken evenly.
- Season: Sprinkle the cumin, garlic powder, onion powder, salt, and black pepper over the salsa-coated chicken to infuse layers of flavor.
- Slow Cooker Method: Set the slow cooker on low for 4 to 5 hours or on high for 2 to 3 hours until the chicken is tender and easy to shred.
- Baking Method: Preheat the oven to 375°F (190°C). Cover the baking dish with foil and bake the chicken for 25 to 30 minutes or until fully cooked through.
- Stovetop Method: Heat olive oil in a skillet over medium heat. Add the chicken and salsa verde mixture. Cover the skillet and let it simmer gently for 20 to 25 minutes until the chicken is fully cooked.
- Shred the Chicken: Once cooked by your chosen method, shred the chicken using two forks. Mix the shredded chicken thoroughly with the sauce remaining in the pot or pan.
- Serve: Portion the shredded salsa verde chicken over rice, inside tortillas, or on salad greens. Garnish with chopped fresh cilantro and lime wedges to taste.
Notes
- Great for meal prep and taco night.
- Use leftover chicken in quesadillas, enchiladas, or burrito bowls.
- For extra richness, stir in a spoonful of sour cream or cream cheese after cooking.
- Prep Time: 5 minutes
- Cook Time: 25 minutes (varies by method: 20-30 minutes for stovetop/baking, 2-5 hours for slow cooker)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-Inspired
