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Salsa verde chicken in tortilla shells, topped with fresh vegetables. The shells are sitting over a cutting board.
Chantal

Easy Salsa Verde Chicken (Creamy Style)

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!
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4 People
Course: dinner, Lunch
Cuisine: American, Mexican
Ingredients Equipment Method Notes

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

Equipment

  • Slow cooker
  • Spoon for mixing
  • 2 forks
  • Spatula

Method
 

  1. 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.
  2. 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

You could serve this as chicken tacos with some sliced avocado, Salsa Verde, Lettuce, and green onions, or whichever way you want. It is all up to your imagination how you choose to use this chicken!