Crock Pot Chicken With Tomatillos Salsa Recipes

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EASY SLOW-COOKER CHICKEN WITH TOMATILLO SALSA



Easy Slow-Cooker Chicken with Tomatillo Salsa image

Here is a slow-cooker chicken dinner to celebrate--three simple ingredients, and dinner is ready when you are.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h35m

Yield 6

Number Of Ingredients 4

6 boneless skinless chicken breasts (about 2 1/2 lb)
1 bag (11.8 oz) frozen honey roasted sweet corn, thawed
3/4 cup tomatillo salsa or salsa verde
Chopped fresh cilantro

Steps:

  • Spray 5- to 6-quart oval slow cooker with cooking spray. Place chicken in slow cooker.
  • Scatter thawed corn over top of chicken; pour salsa over all. Cover; cook on Low heat setting 3 1/2 to 4 hours or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • Use slotted spoon to remove chicken, salsa and corn from slow cooker. Serve chicken topped with corn salsa mixture. Sprinkle with cilantro.

Nutrition Facts : Calories 290, Carbohydrate 11 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 44 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 1 g, TransFat 0 g

SLOW COOKER CHICKEN AND SALSA



Slow Cooker Chicken and Salsa image

Easy recipe! Chicken comes out moist and sweet. Slice breast to serve as main course or shred and use in tacos. Very versatile. Enjoy!

Provided by CorindaRose

Categories     Meat and Poultry Recipes     Chicken

Time 5h15m

Yield 6

Number Of Ingredients 3

1 sweet onion, sliced and separated into rings
1 (5 pound) whole chicken
1 (20 ounce) jar salsa

Steps:

  • Spread onion rings into the bottom of a slow cooker crock. Place chicken onto onion layer with breast-side facing down. Pour salsa over the chicken.
  • Cook on High until no longer pink at the bone and the juices run clear, about 5 hours. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C).
  • Remove the chicken from slow cooker, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before cutting.

Nutrition Facts : Calories 533.6 calories, Carbohydrate 8.3 g, Cholesterol 227.9 mg, Fat 28.4 g, Fiber 1.9 g, Protein 58.8 g, SaturatedFat 7.9 g, Sodium 729.3 mg, Sugar 3.9 g

EASY SLOW COOKER SALSA CHICKEN



Easy Slow Cooker Salsa Chicken image

This slow cooker salsa chicken is simple but so flavorful! Add to tortillas or atop fresh salad greens or rice.

Provided by EverFit Montana

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 6h5m

Yield 4

Number Of Ingredients 7

3 chicken breasts
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 (15.5 ounce) jar salsa
1 (4 ounce) can chopped green chile peppers

Steps:

  • Place chicken in the bottom of a slow cooker. Sprinkle with chili powder, garlic powder, cumin, and onion powder. Top evenly with salsa and green chile peppers.
  • Cook on Low until chicken breasts are very tender, 6 to 8 hours. Shred chicken breast with 2 forks.

Nutrition Facts : Calories 137.8 calories, Carbohydrate 9.8 g, Cholesterol 48.5 mg, Fat 2.5 g, Fiber 2.5 g, Protein 20 g, SaturatedFat 0.6 g, Sodium 1037.8 mg, Sugar 4.6 g

SLOW-COOKER SALSA CHICKEN



Slow-Cooker Salsa Chicken image

This is a go-to recipe when I know I'll be having a busy day. My family loves salsa, so I came up with this recipe for something to throw into a slow cooker and simmer on low. We love it served over rice or noodles and topped with tortilla chips and sour cream. -Deborah Pennington, Decatur, Alabama

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves (6 ounces each)
1 jar (16 ounces) salsa
1-3/4 cups frozen corn, thawed
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) no-salt-added black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Hot cooked rice, cubed avocado, chopped fresh tomato, sliced green onions and lime wedges

Steps:

  • Place chicken in a 4- or 5-qt. slow cooker. Top with salsa, corn, beans, diced tomatoes and chiles, sugar, salt and pepper. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-4 hours. If desired, serve with optional ingredients.

Nutrition Facts : Calories 470 calories, Fat 6g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 1270mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 11g fiber), Protein 47g protein.

EASY CROCK POT SALSA CHICKEN



Easy Crock Pot Salsa Chicken image

Quick, healthy and delicious. Just pop the four ingredients into the Crock-Pot in the morning and you'll have a great-tasting meal for dinner. This would also be great for larger gatherings.

Provided by erinBOberrin

Categories     Stew

Time 8h2m

Yield 10 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breasts
32 ounces salsa (I use 2- 16 oz. jars)
1 (14 1/2 ounce) can corn, drained
1 (14 1/2 ounce) can black beans, drained
flour tortilla
sour cream
guacamole
lettuce
tomatoes
cheese
salsa

Steps:

  • Place first four ingredients in crock pot.
  • Cook on low 6-8 hours.
  • 30-60 minutes prior to serving, remove chicken, shred and return to crock pot.
  • To serve, use chicken mixture as filling inside tortillas.
  • Add desired condiments.

SLOW COOKED CHICKEN WITH TOMATILLOS, POTATOES, JALAPENOS AND FRE



Slow Cooked Chicken With Tomatillos, Potatoes, Jalapenos and Fre image

A very savory chicken dish from Mexico using local herbs. The aroma of this dish cooking ever so slowly in the crock pot will tempt you to open the cover and sample!

Provided by Witch Doctor

Categories     Stew

Time 6h30m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium white onion, cut into 1/4 inch thick rounds
salt
4 medium red skin boiling potatoes, sliced 1/4 inch thick (about 1 pound)
8 skinless chicken thighs (bone in or out, 1 1/2 pounds)
1/3 cup fresh epazote leaves, loosely packed (or 1 cup cilantro leaves, loosely packed)
1 1/4 lbs medium tomatillos, husked, rinsed and sliced 1/4 inch thick (8 to 12)
1/4 cup sliced canned pickled jalapeno pepper
2 tablespoons jalapeno juice

Steps:

  • Spread the onion over the bottom of a slow cooker. Sprinkle with salt. Continue with layers of the potato slices, chicken thighs, epazote or cilantro and then Tomatillos. Sprinkling salt evenly over each layer before moving on to the next. Scatter the jalapeno slices over everything, then drizzle on the pickling juice. Cover and slow cook on high for 6 hours.
  • Carefully transfer a portion of the pollo Pulquero onto each dinner plate. If there is a large amount of juice in the cooker, tip or ladle it into a saucepan, set it over high heat and boil quickly to reduce to a rich consistency. Taste and season with more salt, if needed, then drizzle over each serving. Sprinkle each portion with chopped cilantro.
  • Variations:.
  • Pork shoulder and beef chuck, cut into 1 inch cubes are excellent substitutes for the chicken thighs. If available, use banana leaves and line the slow cooker or Dutch oven before assembling all the parts.
  • Oven Version:.
  • Heat the oven to 400 degrees F. Layer the dish as described above in a medium large (4 to 6 quarts, 10 to 12 inch diameter) heavy pot, preferably a Dutch oven. Set the lid in place and bake for 45 minutes. Remove the lid and bake 15 to 20 minutes longer to reduce the juices. Spoon directly from the pot onto plates.

SLOW COOKER SALSA VERDE CHICKEN



Slow Cooker Salsa Verde Chicken image

This spicy, saucy chicken takes almost no time to prep in the morning and only 5 minutes to finish before eating. At its simplest, the recipe is a meal-in-a-bowl stew, and the toppings are key to making it feel special. You could serve the chicken over rice or a whole grain, or use it as a taco or enchilada filling (use a slotted spoon to serve the chicken, if it is very saucy). You can also add 1 cup of frozen or fresh corn, or a drained 15-ounce can of black beans or pinto beans; just add them at the end along with the fresh cilantro and scallions. The level of heat in jarred salsas can vary, so taste yours first to ensure it is to your liking. If you want more spice, leave some of the jalapeño seeds in, or use hot canned green chiles instead of mild ones.

Provided by Sarah DiGregorio

Categories     dinner, weekday, poultry, main course

Time 5h

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds boneless, skinless chicken thighs
1 1/2 cups jarred salsa verde
1 (4-ounce) can chopped mild green chiles
8 garlic cloves, finely chopped
1 jalapeño, stemmed, seeded and diced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
3 scallions (green and white parts), thinly sliced
1 small bunch cilantro, leaves and tender stems finely chopped (about 1 heaping cup)
Kosher salt, to taste
Fresh lime juice, to taste
Any combination of rice, tortillas, pepitas, queso fresco, diced avocado and crushed tortilla chips, for serving

Steps:

  • Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don't add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)
  • Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.

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