This is the easiest salsa Verde chicken recipe you’ll ever make. You really don’t have to do anything after you put the chicken in the crock-pot, except shredding it after it is fully cooked (which is super simple and easy.) It can be used in many different variations. It is all up to your imagination!
Jump to RecipeINGREDIENTS
If you are celiac or gluten sensitive, always make sure that all your ingredients are gluten free.
- Skinless boneless chicken breasts, or chicken thighs
- Ground ginger
- Chicken broth
- Jarred Salsa Verde
- Sour cream
- Black pepper
- Onion powder
- Garlic powder
- Old bay seasoning
- Salt
- Smoked paprika
UTENSILS
- Slow Cooker
- Spoon for mixing
- 2 forks
- Spatula
MAKE SALSA VERDE CHICKEN INTO A FREEZER MEAL
I love having easy meals on hand like this salsa Verde chicken for hectic days, or the days that I may have forgotten that I need to cook something. We live on 2 acres, homestead, and have three kids that we homeschool. So easy meals are a must.
What makes this even better is that you can easily turn it into a freezer meal.
Simply place all the ingredients, with the exception of the chicken and sour cream, into a freezer bag. Mix them all together. Add in the chicken and toss it around in the sauce. Seal the bag, label it, and toss it in your freezer.
To cook salsa Verde chicken from the freezer, take it out of the freezer the night before and place it in your refrigerator to thaw out overnight. My fridge tends to run cold, so things need about two nights to fully thaw.
Once your chicken is fully thawed out, cook it as you would have if you were starting with fresh chicken.
HOW TO USE THIS CREAMY SALSA VERDE CHICKEN
salsa Verde chicken can be used in so many different variations. A simple way to use it is in tacos or over some cooked rice with some melted butter and a squeeze of lime, along with some avocado slices and veggies.
You can also use it as enchilada stuffing, for creamy enchiladas. Add some cheese, onions, peppers, and tomatoes, top with either a creamy sauce, or a tomato base sauce, and bake in the oven.
Salsa Verde chicken can also be used as a base for soups and stews, especially with some beans.
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Easy Salsa Verde Chicken (Creamy Style)
Equipment
- Slow cooker
- Spoon for mixing
- 2 forks
- Spatula
Ingredients
- 2 skinless boneless chicken breasts or 4 chicken thighs
- 1 teaspoon ground ginger
- 1 cup Chicken broth
- 1 jar 16 oz Salsa Verde
- 1/2 cup Sour cream
- ¼ teaspoon black pepper
- ½ tablespoon onion powder
- ½ tablespoon garlic powder
- ½ teaspoon old bay seasoning
- ¾ teaspoon salt
- 1 teaspoon smoked paprika
Instructions
- Dump all the ingredients into the crock-pot except for the chicken and sour cream. Mix until everything is well combined. Add the chicken to the sauce making one layer. Coat the chicken with the sauce. Using a spatula, scrape the sauce off the sides of the crock-pot to prevent it from drying up.
- Cover and cook on low for 4 hours, or on high for 2 hours. When done, the chicken should be very tender to the point of falling apart. After the chicken is fully cooked, shred it using 2 forks, add the sour cream, and mix. This should be very easy. If the chicken isn’t falling apart easily, then perhaps it needs to be cooked a little longer.
Notes
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