Easy Creamy Crockpot Salsa Verde Chicken Recipes

CREAMY CROCK-POT SALSA VERDE CHICKEN

Creamy Crock-Pot Salsa Verde Chicken image

Provided by Annie Chesson

Time 5h10m

Number Of Ingredients 5

Ingredients

2 cups salsa verde (homemade is recommended. You can find the recipe here: https://www.thegarlicdiaries.com/grilled-salsa-verde/)
1/2 cup reduced fat sour cream
1/2 cup reduced fat cream cheese
Salt and pepper to taste
3 chicken breasts

Steps:

Whisk together the salsa, cream cheese, and sour cream in a medium bowl until combined
Season to taste with salt and pepper
Season your chicken breasts on both sides with salt and pepper and place into your crock-pot
Pour the salsa verde sauce on top and cook on low for 5 hours
At this point, it may appear that your sauce has separated, but once you shred your chicken and stir, it all comes together
Using 2 forks, shred your chicken while it is still in the crock-pot. Stir the shredded chicken together with the sauce until everything is evenly combined
Optional garnishes: extra sour cream, cilantro

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

Ingredients

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.

SHREDDED SALSA VERDE CHICKEN IN THE SLOW COOKER

Shredded Salsa Verde Chicken in the Slow Cooker image

This is a little something I threw together one night, and it's easy with only 4 ingredients. Cook while you are at work! Serve over yellow, white, or brown rice, or with mashed potatoes.

Provided by Christine Hughes

Categories Slow Cooker Chicken Main Dishes

Time 9h10m

Yield 6

Number Of Ingredients 5

Ingredients

1 (16 ounce) jar salsa verde
1 ½ pounds skinless, boneless chicken breast halves
salt and ground black pepper to taste
1 medium onion, roughly chopped
6 cloves garlic, crushed, or to taste

Steps:

Pour about 1/3 of the salsa on the bottom of a slow cooker and place chicken on top. Season with salt and pepper, then add onions and garlic. Pour the remaining salsa evenly over the chicken. Cook on Low for 8 hours.
Remove chicken and shred with 2 forks. Return shredded chicken to the slow cooker; mix it in with the juices and cook on High for 1 more hour.

Nutrition Facts : Calories 163.3 calories, Carbohydrate 7.9 g, Cholesterol 64.6 mg, Fat 2.7 g, Fiber 0.4 g, Protein 24 g, SaturatedFat 0.8 g, Sodium 305.4 mg, Sugar 3.4 g

CREAMY SALSA VERDE CHICKEN DINNER KIT RECIPE BY TASTY

Creamy Salsa Verde Chicken Dinner Kit Recipe by Tasty image

This dinner kit makes for the ultimate comfort food, and the beauty of this family friendly dish is that it comes together so quickly! Tasty dinner kits are now available in stores.

Provided by Tasty

Time 30m

Yield 5 helpings

Number Of Ingredients 9

Ingredients

Tasty™ Creamy Salsa Verde Chicken Dinner Kit
1 lb boneless, skinless chicken breast, cut in 1/2 inch cubes
1 medium red bell pepper, thinly sliced
2 tablespoons oil
1 ½ cups water
½ teaspoon salt
2 tablespoons fresh cilantro leaves, chopped
crumbled cotija cheese
hot sauce

Steps:

Add water, salt and rice to a 2-quart saucepan; stir. Bring to a boil.
Reduce heat to low. Cover; cook 22-24 minutes. Remove from heat and set aside.
Meanwhile, coat chicken pieces with seasoning in shallow bowl or plastic bag.
Heat oil in 10-inch non-stick skillet over medium-high heat. Carefully add chicken and peppers; cook 6 to 8 minutes, stirring frequently, until thoroughly cooked.
Top rice with chicken and peppers; drizzle with Creamy Salsa Verde sauce. Sprinkle with optional toppings if desired. Enjoy!

Nutrition Facts : Calories 206 calories, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 28 grams, Sugar 1 gram

SLOW COOKER SALSA VERDE CHICKEN CHILI

Slow Cooker Salsa Verde Chicken Chili image

Really easy and super versatile salsa verde chicken chili. Thicken it up by cutting back on the broth and serve with tortilla scoops, or use it as enchilada filling. If you're in a hurry, try using deli rotisserie chicken and cook it on the stovetop. Tweak it to your taste buds' content. No matter how you do it, top it off with sour cream.

Provided by hamburgertuktuk

Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes

Time 3h50m

Yield 6

Number Of Ingredients 12

Ingredients

1 pound skinless, boneless chicken breast halves
1 (1.25 ounce) package white chili seasoning
2 (15 ounce) cans reduced-sodium white beans, divided
½ (32 ounce) carton chicken broth
1 (16 ounce) jar salsa verde
1 (15 ounce) can cream-style corn
1 medium onion, diced
1 ½ cups chopped celery
1 (4 ounce) can fire-roasted diced jalapenos, drained
1 (4 ounce) can fire-roasted diced green chiles, drained
½ teaspoon minced garlic
1 teaspoon minced fresh cilantro

Steps:

Place chicken at the bottom of a slow cooker and sprinkle chili seasoning over top. Add 1 can of white beans, chicken broth, salsa verde, corn, onion, celery, jalapenos, green chiles, and garlic. Cook on High until chicken is no longer pink in the center and the juices run clear, about 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken from the slow cooker, shred meat with 2 forks, and return to the pot.
Puree remaining can of white beans in a blender or electric chopper; add to the chili. Stir and cook on High for 30 more minutes. Top with cilantro and serve.

Nutrition Facts : Calories 311.1 calories, Carbohydrate 46.1 g, Cholesterol 40.9 mg, Fat 3.9 g, Fiber 25 g, Protein 24.7 g, SaturatedFat 0.5 g, Sodium 2019.7 mg, Sugar 8.8 g

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