Slow Cooker Green Salsa Chicken
With added flavor from honey and lime, slow cooker chicken salsa verde is a no-prep recipe that makes flavorful chicken perfect for quesadillas, tacos, nachos, or chicken fajita soup. Just combine it all in the slow cooker and let it go.
Servings: 8
Cost: $11.00
Equipment
- 4-quart or 6-quart Slow Cooker
Ingredients
- 1 1/4 cups Salsa Verde, divided
- 2 pounds Boneless, Skinless Chicken Thighs
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Black Pepper
- 2 Tablespoons Honey
- 1 15-ounce can Black Beans, drained and rinsed (see note)
- 1 cup Frozen Corn (see note)
- 2 Tablespoons Cilantro, chopped (optional)
- 1 Tablespoon Lime Juice
Instructions
- In the bowl of a 4 or 6 quart slow cooker, pour 1 cup salsa. Add chicken on top, pressing them down to nestle in the salsa. Season the top of the chicken with salt, ground cumin, and black pepper.
- Cook on low for 4 to 5 hours (Note: it’s okay if the slow cooker switches to warm for another 3 to 4 hours after initial cook time.)
- Remove chicken from slow cooker and shred or chop. Drain any excess liquid from the slow cooker.
- Return shredded chicken to the slow cooker and combine with 1/4 cup salsa, honey, black beans, corn, cilantro, and lime juice.
- Taste and season with some additional salt and pepper, if needed. Leave the chicken in the slow cooker on the warm setting until ready to serve.
Notes
Black Beans and Corn - These are totally optional. They add flavor and substance if you’re planning to use the chicken in enchiladas, quesadillas, or layered in a casserole. If you want to use the chicken in tacos or burritos, you might prefer just to skip the beans and corn so you can add other toppings later.
Nutrition
Calories: 190kcal | Carbohydrates: 12g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 647mg | Potassium: 410mg | Fiber: 1g | Sugar: 7g | Vitamin A: 255IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg