If you want a delicious and easy meal, this recipe for slow cooker chicken salsa verde is right up your alley.
However, if you want to make your own salsa verde and flour tortillas, there will be a bit more work. But I’m here for you, filling you in on the details, sharing recipes and telling you it’s worth it!
Adding a bottle of salsa verde over a couple chicken breasts in the slower cooker will yield a nice, light meat to top your burrito, taco or bowl.
When I see a bag of tomatillos at the grocery store, they just call my name. They are sort of unattractive with that scrunched face and bright green complexion. You know, the sort of underdog everyone wants to date.
With a little peeling, scrubbing and broiling, they clean up right good. Like shining a diamond, I imagine.
When I made this chicken dish, I cooked it with the homemade salsa and saved some out for a topping. Oh and a bit for dipping tortilla chips of course.
Last fall I shared an Instapot recipe for Chili Verde which was more like a delicious stew. This is a cooler version for warm weather enjoyment.
Two jalapenos with some of their seeds made this sauce a little on the spicy side, but when cooked with the chicken breasts, it was not spicy at all.
Something to keep in mind when deciding how hot to make your salsa verde.
I also made homemade flour tortillas for this meal, but I’ll share that on another post soon.
For now, here are two recipes for one good dinner!
Slow Cooker Chicken Salsa Verde
Equipment
- Slow Cooker
Ingredients
- 2 large chicken breasts frozen is okay, it cooks quickly
- 1½ cups salsa verde
Instructions
- Place frozen or fresh chicken breasts on the bottom of the slow cooker and cover with salsa verde.
- Place the slow cooker on high until the chicken begins to cook (about 1 hour) then reduce to low.
- Cook 4 hours or until completely cooked. Shred with two forks.
- Serve as filling for tacos, burritos or a bowl. Top with additional salsa verde and any additional desired toppings.
Hub made his chicken into a taco topped with shredded cheddar. I made mine burrito style topped with more salsa and a squeeze of lime.
Tomatillo Salsa Verde
Ingredients
- 10-12 fresh tomatillos
- ½ large onion
- 2 cloves garlic add more to taste
- 2 jalapenos
- 1 tbsp fresh lemon or lime juice
- salt & pepper to taste
Instructions
- Peel, scrub and dry tomatillos.
- Add all ingredients to a lined baking sheet or broiler pan.
- Broil about 10-15 minutes until vegetables are blistered, turning the tomatillos once.
- Peel garlic and jalapeno.
- Remove as much seed from the jalapenos as desired for heat.
- Add all ingredients into a blender and pulse until all ingredients are finely chopped.
- Cool and store in the refrigerator.
- Serve with chips or as a topping.
Wrap Up
Thanks for joining me in the kitchen this week. These recipes lend themselves to easy modifications and require no heating up the kitchen, so they’re really nice for summer meals.
As always, God bless you and yours.