Salsa Verde Chicken

The moment I think of a cozy evening filled with warmth and flavor, Salsa Verde Chicken comes to mind. It’s not just a recipe; it’s a cherished memory of gathering around the table with family, sharing stories, and enjoying the delightful aromas wafting through the kitchen. I remember the first time I made this dish; it was a rainy Saturday, and the comforting thought of slow-cooked chicken enveloped in vibrant salsa verde made my heart flutter with excitement. This dish is so versatile that whether you choose to whip it up in a slow cooker or an Instant Pot, you can’t go wrong. It’s perfect for taco nights, casual get-togethers, or even just a cozy dinner in with a loved one. The flavors blend harmoniously, creating a dish that’s not just satisfying but also bursting with personality. So, let’s dive into the magic of Salsa Verde Chicken and discover how easy it is to prepare a meal that warms the soul.

What to Buy for Salsa Verde Chicken

The ingredients for Salsa Verde Chicken are both simple and widely available, making it easy to whip up whenever the craving strikes. Each ingredient plays a vital role in creating the layered flavors that define this dish. From the zesty salsa verde to the tender chicken, these components meld together to make a meal that’s satisfying and rich in taste.

• 2 lbs boneless skinless chicken breasts (about 8 oz each): The heart of this dish, providing a lean protein that soaks up all the delicious flavors.
• Salt and pepper: Essential seasonings that enhance the taste of the chicken.
• 3/4 tsp ground cumin: Adds a warm, earthy flavor that complements the other ingredients.
• 1 garlic clove, minced: Infuses the dish with aromatic flavor.
• 1 (4 oz) can mild green chilis, drained: Brings a gentle heat and tanginess to the dish.
• 1/2 cup chopped seeded Anaheim pepper: Offers a fresh, mild pepper flavor.
• 1 (16 oz) jar salsa verde: The star of the show, providing vibrancy and depth to the dish.
• 2 Tbsp chopped fresh cilantro: A fresh herb that brightens up the flavors.
• 12 (6-inch) corn tortillas: Perfect for wrapping up the delicious filling.
• Olive oil or vegetable oil for cooking tortillas, optional: Helps achieve that golden-brown perfection on the tortillas.
• 2 cups shredded romaine lettuce: Adds crunch and freshness when serving.
• 1 1/4 cups shredded Monterey Jack cheese: Provides a creamy, melty topping.
• 1 large avocado, sliced: Adds richness and a creamy texture.
• Sour cream, chopped red onion, and lime wedges (optional): Toppings that elevate the dish even further.

The Process for Making Salsa Verde Chicken

Making Salsa Verde Chicken is a breeze, and I often find myself sharing this recipe with friends who are new to cooking. It’s rewarding to see how easy it is to create a meal that impresses. Let’s dive into the step-by-step process that’ll have your kitchen smelling incredible.

1. Start by laying the chicken into your slow cooker, ensuring it’s spread out evenly. Next, sprinkle lightly with salt and pepper. Remember, you can adjust these seasonings later, so don’t be shy!
2. Add in the ground cumin and minced garlic, distributing evenly over the chicken. The smell will begin to awaken your senses at this point!
3. Pour the salsa verde over the top, ensuring the chicken is well-coated. This is where the magic begins as the salsa seeps in and flavors the meat.
4. Next, sprinkle the canned green chilis and chopped Anaheim pepper over the top. These will add layers of flavor and a little kick that rounds out the dish.
5. Cover the slow cooker and cook on low heat for 4 to 5 hours or high heat for 2 1/2 to 3 hours. You’ll know it’s done when the chicken is tender and cooked through.
6. Once cooked, remove the chicken from the slow cooker, leaving the salsa mixture behind. Let it rest on a cutting board for about 5 minutes before shredding.
7. Return the shredded chicken to the slow cooker, tossing it in the salsa mixture. Allow it to rest on warm heat for 10 to 30 minutes, if you can stand the delicious smell wafting from the kitchen during this time.
8. If using the Instant Pot, add 1/2 cup of salsa to the pot and place the shredded chicken inside, seasoning lightly with salt and pepper again. Pour the remaining salsa, along with the green chilis and Anaheim pepper, over the top.
9. Close the lid, ensuring the vent is set to “sealing.” Set your Instant Pot to “poultry” or “manual” and cook for 13 minutes. Once done, use the quick release method according to the manufacturer’s instructions.
10. After the steam has released, remove the chicken and let it cool for a few minutes on the cutting board. Shred into pieces and return it to the juices in the Instant Pot. Allow it to rest on the warm setting for about 10 minutes if time permits.
11. Sprinkle in the chopped cilantro and toss the chicken to fully coat it in the flavorful juices.
12. For the tortillas, heat a skillet over medium-high heat. Add the tortillas in a single layer, cooking until golden brown spots appear, then flip to cook the opposite side. Transfer to paper towels to drain any excess oil.
13. To assemble, lift the shredded chicken pieces using tongs and allow excess liquid to run off. Place them in the center of the warmed tortillas, then top with your favorite ingredients, such as lettuce, cheese, and avocado.
14. Serve immediately after assembling, with lime wedges on the side for an extra burst of flavor if desired.

Tips and Tricks about Salsa Verde Chicken

Every great dish comes with its own set of tips and tricks to elevate the experience even further. Here are some insights that I’ve gathered over time while making Salsa Verde Chicken.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to keep the chicken moist.
• Freezing: You can also freeze the chicken mixture for up to 3 months. Just remember to let it cool completely before transferring to freezer-safe bags or containers.
• Pairing: This dish pairs beautifully with a fresh salad or grilled vegetables. You can also serve it alongside a side of Mexican rice for a complete meal.
• Serving Style: Consider setting up a taco bar! Let everyone build their own tacos with various toppings for a fun, interactive dining experience.
• Spice Level: If you’re looking for a little extra heat, feel free to add chopped jalapeños or a dash of your favorite hot sauce when serving.
• Herb Variations: Experiment with other herbs in addition to cilantro, like parsley or a sprinkle of fresh lime juice to brighten the flavors.

What to Serve With Salsa Verde Chicken

Pairing Salsa Verde Chicken with the right sides can elevate your dining experience to a whole new level. Here are some fantastic options to consider:

• Tacos: Naturally, serving this dish as tacos is the classic approach. Load up your corn tortillas with shredded chicken and top with fresh lettuce, avocado, and Monterey Jack cheese.
• Rice: A side of Mexican rice or cilantro-lime rice complements the flavors beautifully and adds heartiness to the meal.
• Beans: Refried beans or black beans are great accompaniments that provide additional protein and flavor.
• Fresh Salad: A simple side salad with mixed greens, tomatoes, and a lime vinaigrette can balance the richness of the chicken.
• Grilled Vegetables: Grilled zucchini, bell peppers, or corn can add amazing flavors and colors to your plate.
• Chips and Guacamole: Start your meal with a crunchy side of tortilla chips and fresh guacamole for a delicious appetizer.
• Seasonal Sides: In summer, consider serving a corn salad or fresh fruit salsa, while in winter, roasted root vegetables can add warmth and comfort.

FAQ

Conclusion

The beauty of Salsa Verde Chicken lies in its ability to bring people together over a hearty, flavorful meal. With its vibrant ingredients and simple preparation, it’s a dish that’s perfect for any occasion. I encourage you to give it a try, whether it’s for a cozy night in or a lively gathering with friends. You won’t regret it, and I’m sure it will become a staple in your kitchen too!

Salsa Verde Chicken

The ultimate comfort food, Salsa Verde Chicken is an easy weeknight dinner that bursts with flavor. Tender, juicy chicken combined with zesty salsa verde makes for a dish that everyone will love. Perfect for tacos or serving over rice, it's a meal you'll want to enjoy tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs boneless skinless chicken breasts about 8 oz each
• to taste Salt
• to taste Pepper
• 3/4 tsp ground cumin
• 1 clove garlic minced (about 1 tsp)
• 1 can mild green chilis drained (4 oz)
• 1/2 cup chopped seeded Anaheim pepper
• 1 jar salsa verde recommend Pace brand
• 2 Tbsp chopped fresh cilantro
• 12 tortillas corn 6-inch
• to taste Olive oil or vegetable oil for cooking tortillas, optional
• 2 cups shredded romaine lettuce
• 1 1/4 cups shredded Monterey Jack cheese
• 1 large avocado sliced
• to taste Sour cream optional
• to taste chopped red onion optional
• to taste lime wedges optional

Equipment

• Chef's Knife
• Instant Pot
• Slow Cooker
• Mixing Bowl
• Skillet

Method

 

1. Lay chicken into slow cooker. Sprinkle lightly with salt and pepper, cumin, and garlic.
2. Pour in salsa verde and sprinkle in canned green chilis and Anaheim chilis. Cover and cook on low heat 4 to 5 hours or high heat 2 1/2 to 3 hours or until chicken is tender and cooked through.
3. Remove chicken from slow cooker and let rest on cutting board for 5 minutes then shred.
4. Return to slow cooker, toss and let rest on warm heat 10 minutes or up to 30 minutes if time allows. Toss in cilantro.
5. Add 1/2 cup salsa to Instant Pot, add chicken and sprinkle lightly with salt and pepper, and cumin, and garlic. Then pour in remaining salsa, canned green chilis, and Anaheim chilis over chicken to cover.
6. Close lid, turn vent to 'sealing' and set Instant Pot to 'poultry' or 'manual' setting then set to 13 minutes.
7. Once cycle is complete use quick release method according to manufacturers instructions.
8. Remove chicken and let cool several minutes on cutting board then shred into pieces and return chicken to juices in Instant Pot, let rest on warm setting 10 minutes if time allows. Sprinkle in cilantro, and toss chicken to coat.
9. Heat tortillas in a skillet (as many as can fit in a single layer) in a little olive oil (or brush tortillas with oil then heat) over medium-high heat until golden brown spots appear then flip and cook opposite side. Transfer to paper towels to drain.
10. Lift chicken pieces with tongs from slow cooker or Instant Pot and allow excess liquid to run off, then place in tortillas in a row in the center then top with toppings (lettuce, cheese, avocado, etc.).
11. Serve immediately after assembling with lime wedges for spritzing if desired.

Notes

• Pace Salsa Verde: I tested four different bottled salsas side by side, and Pace won easily for its well-balanced flavor.
• Nutrition Estimate: This estimate is based on 2 tacos per person and does not include optional ingredients.
• Chicken Thighs: Use chicken thighs instead of breasts if you prefer a richer flavor.
• Spice Level: For extra spice, add in a few seeded chopped jalapeños.
• Creamy Version: Stir in some softened cream cheese at the end for a creamy salsa verde chicken taco.
• Crispy Tacos: Serve in crispy corn taco shells for added crunch.

Previous PostOne Pot Chicken Parmesan Pasta

Next Post Slow Cooker Chicken Gyros

Meet Harper Dean

I love the creative challenge of making weeknight dinners feel special without the fuss. I work alongside the team to develop and test recipes that are reliable but never dull. I prepared this meal in my own kitchen, refining the steps to make sure your cooking experience is smooth, fun, and delicious.