This recipe has a few ingredients and tastes fabulous. I love this slow cooker dish as a snack or meal. I was introduced to Chicken Salsa Verde by my sister-in-law, Jacqueline. We gathered at my brother-in-law’s home for the Super Bowl one year and she brought this dish to share. It was so good that I had to have the recipe. There’s a few variations online, one even comes from Trader Joe’s. The following is how we’ve adapted the recipe in our household. I hope you enjoy!
Chicken Salsa Verde
2 boneless skinless chicken breasts
2 cups salsa verde (I use 2 jars of Trader Joe’s salsa verde)
2 jalapeños, deseeded and diced
Cover the bottom of the slow cooker with salsa verde. Place chicken breasts in the slow cooker and cover with the remaining salsa verde and diced jalapeños. Toss so chicken is covered.
Cover and cook on high for 4 hours (or low for 6-8 hours), or until the chicken shreds easily with a fork. Shred the chicken and toss with the remaining salsa and juices until mixed well. Serve immediately or refrigerate in an airtight container for up for 5 days. Suggested sides and garnishes include rice, black beans, limes in wedges, cilantro and greek yogurt.
Sweet Notes: Scott likes to eat the chicken salsa verde with tortillas and some shredded cheese. I prefer it in a bowl as pictured. Either way it’s good.
When cooking the chicken, I choose the low setting for 6 hours, shred the chicken and then cook on low for an additional 2 hours for a total of 8 hours on low. I find the chicken is tender this way.