Savory Slow Cooker Salsa Verde Chicken Recipe
Are you ready to savor a meal that practically cooks itself? My Savory Slow Cooker Salsa Verde Chicken is the answer to your weeknight dinners. With just a few simple ingredients, you can create a tasty dish that’s perfect for the whole family. This recipe is easy, flavorful, and designed to satisfy your hunger. Let’s dive into the fun of slow cooking and discover how to make this delicious dish!
Ingredients
Complete List of Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 jar (16 oz) salsa verde
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Optional Added Ingredients
- Bell peppers or jalapeños for extra spice
- Avocado for garnish
Ingredient Substitutions
- Chicken alternatives (thighs or tofu for vegetarian)
- Low-sodium salsa verde options
This dish relies on simple but flavorful ingredients. Start with the chicken. I love using boneless, skinless chicken breasts for their tenderness. Salsa verde adds zest and depth. You can pick your favorite brand or even make your own if you feel adventurous.
Next, black beans and corn provide texture and nutrition. They add a nice contrast to the chicken. Diced onion and minced garlic bring out a savory aroma as they cook. The cumin and chili powder elevate the dish with warm spices.
Feel free to mix it up! You can add bell peppers for a crunch or jalapeños if you like heat. Avocado is a great topping that adds creaminess. If you prefer, use chicken thighs for a richer flavor or tofu for a vegetarian version. Low-sodium salsa is perfect for those watching their salt intake.
Step-by-Step Instructions
Preparation Steps
- Start by placing 2 lbs of boneless, skinless chicken breasts at the bottom of the slow cooker.
- Next, pour 1 jar (16 oz) of salsa verde evenly over the chicken.
- Add 1 medium diced onion, 3 minced garlic cloves, 1 can (15 oz) of drained black beans, and 1 cup of corn kernels.
- Sprinkle 1 teaspoon of cumin and 1 teaspoon of chili powder on top.
- Season with salt and pepper to taste.
Cooking Directions
- Cover the slow cooker with the lid. Set it to cook on low for 6-8 hours or on high for 3-4 hours.
- Check the chicken to see if it is fully cooked and tender.
- After cooking, take two forks and shred the chicken in the slow cooker. Mix it well with the salsa for more flavor.
Serving Suggestions
- Serve the shredded chicken in warm tortillas or over a bed of rice.
- You can also add it to salads for a fresh twist.
- For garnish, sprinkle chopped fresh cilantro on top and add lime wedges on the side.
This method creates a simple yet tasty dish, perfect for any meal. Enjoy!
Tips & Tricks
Best Practices for Perfecting the Recipe
To keep your chicken moist, use boneless, skinless chicken breasts. Cooking on low heat helps lock in moisture. Avoid lifting the lid too often, as this releases steam. Seasoning is key. Use salt and pepper generously to enhance the flavors. The spices like cumin and chili powder add depth and warmth.
Making it Easy
Prepare this dish ahead of time for busy nights. You can cut the onion and garlic in advance. Store them in the fridge until you’re ready to cook. For even more ease, use frozen corn and canned black beans. This saves time without losing flavor. Just rinse the beans before adding them to your slow cooker.
Enhancing Flavor
To boost the flavor, consider adding fresh herbs like cilantro or oregano. This adds freshness and brightness to the dish. A splash of lime juice right before serving can bring all the flavors together. It adds a zesty touch that makes it pop. Enjoy your flavorful creation with warm tortillas or over rice for a delightful meal!
Variations
Different Cooking Methods
You can easily make salsa verde chicken in different ways. If you have an Instant Pot, you can use it for faster cooking. Set it to high pressure for 10-12 minutes. This method keeps the chicken juicy and full of flavor.
For stovetop cooking, start by browning the chicken in a pan. Then, add salsa and spices. Let it simmer for about 30-40 minutes. This method gives you great control over the heat.
Flavor Variations
To change things up, try different salsas. Mango or pineapple salsa adds a sweet twist. You can also mix in cheese while cooking. Creamy cheeses like Monterey Jack or cheddar melt beautifully into the dish.
Feel free to experiment with spices too. Adding smoked paprika or chipotle powder can bring a smoky flavor. Adjust the spices to match your taste.
Dietary Adjustments
If you want a vegan option, swap the chicken for firm tofu or jackfruit. Use a vegan salsa to keep it plant-based.
For gluten-free options, make sure your salsa and other ingredients are certified gluten-free. This recipe is easy to tweak for various diets, making it a great choice for everyone.
Storage Info
Refrigeration
To store leftovers, let the dish cool to room temperature. Then, transfer it to an airtight container. This keeps the chicken fresh and prevents odors from spreading. Store it in the fridge for up to four days.
When reheating, I recommend using the microwave or stovetop. If using the microwave, heat in short bursts. Stir often to ensure even heating. If using the stovetop, add a splash of water to keep it moist.
Freezing Instructions
For freezing, place the cooled dish in a freezer-safe container. Make sure to leave some space at the top for expansion. You can freeze it for up to three months. Label the container with the date for easy tracking.
When ready to eat, thaw it overnight in the fridge. To reheat, warm it on the stovetop or in the microwave, stirring occasionally. This keeps the flavors intact and ensures even heating.
Shelf Life
In the fridge, Slow Cooker Salsa Verde Chicken stays fresh for about four days. In the freezer, it lasts up to three months. Always check for signs of spoilage before enjoying leftovers. If it smells off or looks strange, it’s best to toss it.
FAQs
How long does it take to cook Slow Cooker Salsa Verde Chicken?
Cooking time is key to tasty chicken. On low, it takes 6 to 8 hours. On high, it cooks in 3 to 4 hours. The chicken should be tender and cooked through when done. Always check that it reaches an internal temperature of 165°F. This ensures it is safe to eat.
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken breasts! Just place them in the slow cooker without thawing. However, increase the cooking time by about an hour. This helps the chicken cook evenly. Make sure to check that it is fully cooked before serving.
What can I serve with Slow Cooker Salsa Verde Chicken?
This dish pairs well with many sides. Here are some ideas:
- Warm tortillas for a tasty wrap.
- Rice for a hearty base.
- Fresh salads to add crunch.
- Avocado slices for creaminess.
- Cornbread for a sweet touch.
Feel free to mix and match based on your taste!
This recipe for Slow Cooker Salsa Verde Chicken is simple and flexible. You learned about the key ingredients, preparation steps, and cooking methods. Tips like using fresh herbs or trying different types of salsa can boost flavors. Plus, you can adjust for dietary needs and store leftovers safely. This dish not only saves time but also makes dinner tasty and fun. With these ideas, you can easily customize it to fit your tastes. Enjoy creating your own version of this easy, delicious meal!
![Loaded Baked Potato Soup is all about comfort and flavor. To make this hearty dish, you will need the following ingredients: - 4 large russet potatoes, peeled and diced - 1 cup sharp cheddar cheese, shredded - 1 cup sour cream - 4 cups chicken or vegetable broth - 1/2 cup green onions, sliced (plus extra for garnish) - 1/2 cup cooked bacon bits (or vegetarian bacon for a meat-free option) - 1/4 cup unsalted butter - 1/4 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste These ingredients come together to create a creamy and rich soup that warms the soul. The russet potatoes provide a great base, while the cheddar cheese and sour cream add the perfect tang. You can easily switch out the bacon for a vegetarian option if you prefer. Each bite is full of flavor, making this soup a true delight. For the full recipe, check out the details above. Start by melting the butter in a large pot over medium heat. Once the butter is melted, add the flour to create a roux. Stir it constantly for about two minutes. This step helps to thicken your soup later. Gradually whisk in the chicken or vegetable broth. Keep whisking until the mixture is smooth and thickened. Cook this for another five minutes. This base gives your soup a rich flavor. Now, it’s time to add the star of the show: the potatoes! Add the diced potatoes along with garlic powder, onion powder, salt, and pepper to the pot. Stir everything well. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15 to 20 minutes, or until the potatoes are soft. This step allows the flavors to blend nicely. Once the potatoes are tender, grab an immersion blender. Blend the soup to your desired consistency. You can make it completely smooth or leave some chunks for texture. After blending, stir in the sour cream and half of the cheddar cheese. Mix until everything is well combined and heated through. Taste your soup, and adjust the seasoning if needed. For the final touch, serve your soup hot. Top it with the remaining cheese, crispy bacon bits, and sliced green onions. This adds flavor and a nice crunch. For the full recipe, be sure to check the detailed instructions above. - Cut your potatoes into even pieces. This helps them cook at the same time. - Use an immersion blender for easy blending. It makes the soup smooth and creamy. - Serve your soup in rustic bread bowls. This adds a cozy touch. - Top your soup with extra cheese, crispy bacon, and sliced green onions. These toppings add flavor and fun. - If your soup is too thin, thicken it with more flour. Just a little will do. - If your soup is too thick, add more broth. This will help reach your perfect texture. For the full recipe, check the details above! {{image_2}} To make a vegetarian version of loaded baked potato soup, swap out the bacon for sautéed mushrooms. Mushrooms add a rich, umami flavor that enhances the soup. You can use any kind of mushrooms you like, such as cremini or shiitake. Next, instead of chicken broth, use vegetable broth. This keeps the soup hearty while ensuring it’s meat-free. With these changes, you keep the soup delicious and satisfying. If you want to kick up the flavor, add some spices. Smoked paprika gives a nice depth, while chili powder adds warmth. Both spices can transform the soup into something special. For those who like heat, a splash of hot sauce can work wonders. Just a few drops can make your taste buds dance! For a richer, creamier soup, use heavy cream instead of sour cream. This will give the soup a velvety texture. If you prefer a tangy taste, swap sour cream with Greek yogurt. This option still keeps the soup creamy but adds a nice zing. Each choice leads to a different experience in every bowl. For the complete recipe, check out the [Full Recipe]. Store your Loaded Baked Potato Soup in an airtight container. It stays fresh for up to 4 days. I find it best to let it cool first before sealing. This helps keep the flavors intact. If you plan to enjoy it later, proper storage is key. This soup freezes well for up to 3 months. When you freeze it, use a freezer-safe container. Make sure to leave some space at the top for expansion. When you want to eat it, just reheat gently. This keeps the creamy texture smooth and inviting. To reheat, warm it on the stove over low heat. Stir often to avoid sticking. If the soup seems thick, add a splash of broth. This brings back its creamy goodness. I recommend avoiding the microwave if you want to keep it creamy. The stovetop method is much better for flavor. Yes, prepare the soup and store in the fridge overnight. This makes meal prep easy. When you’re ready, just reheat it for a warm, tasty meal. Add more flour or use a cornstarch slurry for thickening. Start with a little and stir well. Keep adding until you reach your desired thickness. Pair with crusty bread, salad, or a sandwich for a complete meal. These sides add balance and texture to your soup experience. Gently reheat on the stovetop, adding broth if necessary to maintain consistency. Stir often to avoid hot spots and ensure even heating. Use gluten-free flour for a gluten-free option (check all other ingredients). This way, everyone can enjoy this delicious soup without worry. This blog post covered how to make delicious Loaded Baked Potato Soup. We discussed the key ingredients, step-by-step instructions, and useful tips. You can choose variations to suit your taste. Storage tips ensure your soup stays fresh, whether in the fridge or freezer. Now, you can enjoy this classic dish at home. With simple ingredients and easy steps, it’s a fun recipe to try. Make it your own by adjusting flavors and toppings. Enjoy your cooking and the great taste of this soup!](https://dailydishlab.com/wp-content/uploads/2025/06/6da01e17-9fa2-4ad9-9d4f-ab98b2553b0b-768x768.webp)
![To make this dish, you need fresh seafood and pasta. Here are the main ingredients: - 8 oz (225g) linguine or spaghetti - 1 lb (450g) shrimp, peeled and deveined - 1 lb (450g) scallops, patted dry These ingredients give you the perfect base for a seafood pasta that tastes like a dream. Seasoning can make or break your dish. Here are the key seasonings and additions: - 3 tablespoons olive oil, divided - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 teaspoon red pepper flakes (adjust to taste) - 1 lemon, zested and juiced - 1 cup fresh spinach, roughly chopped - Salt and pepper to taste - Fresh parsley, chopped, for garnish These flavors blend beautifully, making your pasta lively and bright. You can use different types of pasta for this dish. I recommend: - Linguine - Spaghetti Both options work well. They hold the sauce nicely and pair well with the seafood. For a twist, try fettuccine or penne. Each adds its own charm to the dish. For the complete recipe, check out the [Full Recipe]. Start by filling a large pot with water. Add a pinch of salt to the water. Bring the water to a rolling boil. Once boiling, add 8 ounces of linguine or spaghetti. Cook it according to the package instructions until it's al dente. Before you drain it, save 1 cup of the pasta water. Drain the pasta and set it aside, keeping it warm. Grab a large skillet and place it over medium heat. Pour in 2 tablespoons of olive oil. Wait until the oil shimmers, then add 1 pound of shrimp, peeled and deveined. Cook the shrimp for about 2-3 minutes on each side. They should turn pink and opaque. Once done, use a slotted spoon to transfer the shrimp to a plate and set them aside. In the same skillet, add 1 tablespoon of olive oil. Gently place 1 pound of dry scallops in a single layer. Avoid crowding the pan. Sear the scallops for about 2-3 minutes without moving them. This helps form a golden crust. Flip the scallops over and sear the other side for another 2 minutes. Once cooked, remove them from the skillet and set them aside with the shrimp. Now it’s time to make the sauce. In the leftover oil, add 3 cloves of minced garlic and 1 teaspoon of red pepper flakes. Sauté for about 30 seconds until you smell the garlic. Be careful not to burn it! Then, add 1 cup of halved cherry tomatoes. Cook for 3-4 minutes until they soften and release their juices. Turn down the heat and stir in the juice and zest from 1 lemon. Add the cooked pasta directly to the skillet. Toss everything gently to combine. Use the reserved pasta water a little at a time. This creates a light, silky sauce. Toss in 1 cup of roughly chopped fresh spinach. Cook for 1 more minute until the spinach wilts. Carefully fold in the sautéed shrimp and scallops. Make sure they are evenly mixed throughout the pasta. Season with salt and pepper to taste. If you want more heat, add extra red pepper flakes. Now, plate the pasta in shallow bowls. Make sure each bowl has equal portions of seafood. Garnish with freshly chopped parsley for a colorful finish. Cooking shrimp and scallops just right is key. Shrimp cooks fast. It takes about 2-3 minutes per side. When they turn pink, they are done. Scallops need a little more time. Sear them for about 2-3 minutes on each side. They should have a nice golden crust. Keep an eye on them. Overcooked seafood can become tough. To boost the taste, try adding lemon zest and juice. This gives a fresh flavor. You can also toss in some fresh herbs like basil or dill. A pinch of red pepper flakes adds a nice kick. If you love cheese, sprinkle some grated Parmesan on top before serving. It melts beautifully over the warm pasta. Make your dish look as good as it tastes. Serve the pasta in shallow bowls. This allows the seafood to shine. Top with fresh parsley for a pop of color. You can also add a lemon wedge on the side for a bright touch. A drizzle of olive oil right before serving makes it look fancy. With these tips, your shrimp and scallop pasta will impress everyone at the table. For the full recipe, check above. {{image_4}} You can boost the nutrition of your shrimp and scallop pasta by adding vegetables. Fresh vegetables add color and flavor. Try these options: - Zucchini: Cut it into thin ribbons or small cubes. Sauté it for a few minutes until tender. - Bell Peppers: Slice them into strips and add them with the garlic for a sweet crunch. - Asparagus: Chop into pieces and add it in the last few minutes of cooking. - Broccoli: Steam it briefly before tossing it into the pasta for a healthy addition. Adding vegetables not only makes your meal more balanced, but it also adds great texture and flavor! While shrimp and scallops are delicious, you can mix up the proteins in this dish. Here are some tasty alternatives: - Chicken: Use bite-sized pieces of cooked chicken for a heartier meal. - Mussels: Add these tasty shellfish for a unique twist and a rich flavor. - Crab: Lump crab meat offers a sweet taste that pairs well with the pasta. Feel free to experiment with different proteins. Each option brings its own flavor and charm to the dish. Changing the sauce can completely alter the dish. Here are some sauce ideas to consider: - Creamy Alfredo: Replace the olive oil with heavy cream for a rich, creamy texture. - Pesto: Toss in fresh basil pesto before serving for a vibrant and herby flavor. - Tomato Sauce: Use a light marinara sauce for a classic Italian touch. Each sauce option adds a new layer of taste to your pasta. Explore these variations to find your favorite! For the complete recipe, check out the Full Recipe. To keep your shrimp and scallop pasta fresh, first let it cool. Place the pasta in an airtight container. Make sure to separate the seafood if possible. It helps keep everything fresh. Store it in the fridge for up to three days. This way, you can enjoy it later without losing flavor. When you are ready to eat, reheat the pasta gently. Use a skillet over low heat. Add a splash of water or olive oil to keep it moist. Stir frequently to heat evenly. This method helps keep the shrimp and scallops tender. Avoid using a microwave, as it can make them rubbery. You can freeze shrimp and scallop pasta if you want to save it longer. Use a freezer-safe container or bag. Make sure to remove as much air as possible. It will keep for up to two months. When you are ready to eat, thaw it in the fridge overnight. Reheat it slowly to keep the flavors and textures intact. For the full recipe, check the details above. I recommend using linguine or spaghetti for this dish. Both types hold the sauce well. Their long strands capture all the flavors from the shrimp and scallops. You want a pasta that balances with the seafood. Yes, frozen shrimp and scallops work great here. Just thaw them beforehand. This makes sure they cook evenly. The flavor stays fresh and delicious, even with frozen seafood. To make the dish less spicy, reduce or skip the red pepper flakes. You could also add a bit more lemon juice for a fresh taste. This will balance the flavor without adding heat. I suggest a light salad or garlic bread. A fresh green salad adds a nice crunch. Garlic bread complements the dish and soaks up the sauce well. Both options enhance your dining experience without overpowering it. You can find the full recipe for Seaside Delight Shrimp and Scallop Pasta in the earlier sections of this article. It provides all the details you need to create this tasty meal. In this blog post, we explored how to make delicious shrimp and scallop pasta. We reviewed main ingredients, seasonings, and pasta types. I shared step-by-step instructions, cooking times, and tips for flavor and presentation. We also discussed variations like adding vegetables and different sauces. Lastly, I provided storage methods and answered common FAQs. Cooking this dish can be easy and fun. You can impress your family and friends with your new skills. Enjoy creating and tasting your pasta dish!](https://dailydishlab.com/wp-content/uploads/2025/06/c6436c47-e976-4ac6-abd7-ac1aef5e871c-768x768.webp)