CROCKPOT SALSA VERDE CHICKEN

Ingredients

• 10 pieces Tomatillos (medium, husked and rinsed)
• 2 pieces Serrano Pepper (or jalapeño for milder heat; keep seeds for more spice)
• 4 cloves Garlic (unpeeled, roasted with tomatillos)
• 0.5 pieces Medium Onion (diced, added to salsa verde)
• 0.33 cup Cilantro Leaves (roughly chopped, loosely packed)
• 2 teaspoons Kosher Salt (divided between salsa and chicken)
• 1 teaspoon Ground Cumin (adds earthy flavor to chicken)
• 4 pieces Chicken Breasts (boneless, skinless; about 6‑8 oz each)
• 0.5 cup Sour Cream (optional; stir in at the end for creaminess)

Instructions

1. Prepare Vegetables for Roasting

   Remove the husks from the tomatillos, place them on a baking sheet with the serrano (or jalapeño) peppers and the unpeeled garlic cloves.

   Time: PT5M

2. Broil First Side

   Set the oven broiler on high, position the rack about six inches below the broiler, and broil the vegetables for 5‑6 minutes until they start to char.

   Time: PT6M

   Temperature: Broil

3. Flip and Broil Second Side

   Using tongs, flip the vegetables and broil for another 5 minutes until the peppers are wrinkly and the tomatillos release their juices.

   Time: PT5M

   Temperature: Broil

4. Cool Slightly

   Remove the baking sheet from the oven and let the vegetables sit at room temperature for about 5 minutes until they are cool enough to handle.

   Time: PT5M

5. Blend Salsa Verde

   Transfer the roasted tomatillos, peppers (stems removed), garlic cloves, half a diced onion, cilantro, and 1 tsp kosher salt to a food processor. Add any juices from the baking sheet. Pulse until smooth but still slightly chunky.

   Time: PT5M

6. Combine Chicken and Salsa in Slow Cooker

   Place the 4 chicken breasts in the slow cooker. Pour the fresh salsa verde over them, then add an additional 1 tsp kosher salt and 1 tsp ground cumin. Stir gently to coat the chicken evenly.

   Time: PT5M

7. Cook the Chicken

   Cover the slow cooker and set it to HIGH for 3 hours (or LOW for 4‑5 hours). The chicken should become fork‑tender and fall apart easily.

   Time: PT3H

8. Shred the Chicken

   Remove the chicken breasts to a cutting board. Using two forks (or a stand‑mixer with paddle attachment for a few seconds), shred the chicken while it’s still warm.

   Time: PT5M

9. Return Chicken to Sauce

   Place the shredded chicken back into the slow cooker, stirring to combine with any remaining salsa verde. If using, stir in ½ cup sour cream for extra creaminess.

   Time: PT5M

10. Serve

    Garnish with freshly chopped cilantro and serve over rice, in tortillas, or atop a salad. Optional toppings: diced avocado, extra sour cream, or queso fresco.

    Time: PT2M

Nutrition Facts

Calories

340

Protein

30 g

Carbohydrates

8 g

Fat

12 g

Fiber

2 g