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

Ingredient Substitutions

• Instead of Serrano Pepper: Jalapeño pepper, Poblano pepper, Anaheim pepper
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Medium Onion: Shallot
• Instead of Cilantro Leaves: Flat‑leaf parsley
• Instead of Kosher Salt: Sea salt
• Instead of Ground Cumin: Chili powder (½ tsp)
• Instead of Chicken Breasts: Bone‑in skin‑on thighs, Chicken thighs
• Instead of Sour Cream: Greek yogurt, Mexican crema

Equipment Needed

• Baking Sheet
• Tongs
• Food Processor
• Knife
• Cutting Board
• Slow Cooker
• Measuring Spoons
• Spatula or Large Spoon (optional)
• Stand Mixer with Paddle Attachment (optional)

Critical Steps — Do Not Skip

• Broiling the vegetables to develop charred flavor
• Cooking the chicken until it is fall‑apart tender
• Shredding the chicken while warm
• Incorporating sour cream (if used) without curdling

Chef Tips from the Video

• For extra juiciness, substitute half of the chicken breasts with bone‑in, skin‑on thighs.
• Roasting the tomatillos on a grill instead of under the broiler adds a smoky depth.
• Add a squeeze of fresh lime juice to the finished dish for a bright finish.
• If you don’t have a slow cooker, simmer the chicken and salsa in a covered Dutch oven on low for 2‑2.5 hours.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in freezer‑safe bags or containers for up to 3 months; thaw before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the salsa verde up to 2 days ahead and store in the refrigerator.
• Cook the chicken in the slow cooker a day ahead; shred and refrigerate, then reheat with extra salsa before serving.
• Freeze individual portions of cooked chicken and salsa verde together for quick meals.

Frequently Asked Questions