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- 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) - Bell peppers or jalapeños for extra spice - Avocado for garnish - 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. - 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. - 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. - 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! 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. 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. 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! {{image_2}} 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. 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. 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. 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. 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. 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. 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. 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. 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!

Slow Cooker Salsa Verde Chicken

Discover the deliciousness of Slow Cooker Salsa Verde Chicken, a simple and satisfying meal perfect for any night! Just throw in chicken, salsa verde, black beans, and corn, then let your slow cooker do the work. In just a few hours, you'll have tender, flavorful chicken ready to serve in warm tortillas or over rice. Click through to explore this easy recipe and impress your family with a tasty dish they'll love!
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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)

Instructions
 

In the slow cooker, place the chicken breasts at the bottom.

    Pour the jar of salsa verde evenly over the chicken.

      Add the diced onion, minced garlic, cumin, chili powder, black beans, and corn on top of the salsa.

        Season with salt and pepper to taste.

          Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.

            Once cooked, shred the chicken with two forks directly in the slow cooker, stirring it into the salsa mixture for even flavor distribution.

              Serve the shredded chicken in warm tortillas or over rice, and garnish with fresh cilantro and lime wedges.

                Prep Time, Total Time, Servings: 15 min | 6-8 hours | 6 servings