For a trip south of the border, look no farther than this authentic-tasting slow cooker chicken verde. Tender pieces of white-meat chicken are coated in tangy salsa verde and other Latin spices, and cooked in the slow cooker until falling apart and shredded. Slow cooking the chicken ensures that the meat will be juicy and full of flavor.
The recipe below calls for two cups of prepared salsa verde, so you can feel free to use either your personal recipe or your favorite brand from the grocery store or Latin market. This flavorful chicken is loved by both kids and adults, and is perfect to use in tacos, enchiladas or by itself over a scoop of steamed white rice.
Slow Cooker Chicken Salsa Verde
Ingredients1½ pounds boneless skinless chicken thighs and drums
2 cups salsa verde, homemade or store-bought
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon ground cumin
Kosher salt and freshly ground black pepper
Directions1. Season the chicken with garlic powder, oregano, cumin, salt and pepper on both sides, then place it in the bottom of the slow cooker.
2. Cover the chicken with salsa verde, submerging it as much as possible.
3. Cover the slow cooker, and cook on high power for two hours. Avoid opening the lid during the cooking process.
4. After two hours, uncover the lid, and remove the chicken. Using two forks, carefully shred the chicken in a bowl or cutting board. Remove ½ of the liquid in the crockpot, and discard.
4. Place the shredded chicken back in the slow cooker, and stir to mix it in the remaining salsa verde. Adjust for seasoning, and re-cover the slow cooker. Allow the chicken to stew in the salsa until ready to serve.
Serve the dish hot directly from the slow cooker onto individual plates alongside fresh steamed rice and/or chopped cilantro.
Pro-tip: For a true Mexican meal, serve with fresh corn tortillas for chicken tacos, or use this chicken in any other Mexican dish like enchiladas, burritos or quesadillas.
Pro-tip: For extra juicy chicken, use boneless, skinless chicken thighs.
