Slow Cooker Salsa Verde Chicken

$- 2 lbs boneless, skinless chicken thighs - 1 cup salsa verde - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels, fresh or frozen - 1 medium onion, diced - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon lime zest - Salt and pepper to taste - Fresh cilantro and lime wedges for garnish The main ingredients set the stage for rich flavors in your dish. I love using chicken thighs for their tenderness. They soak up the salsa verde and spices beautifully. Salsa verde brings a tangy kick that ties everything together. The black beans add protein and a hearty texture. Corn kernels give a slight sweetness and color. You can use fresh or frozen corn, whichever you prefer. Diced onion and minced garlic enhance the base flavors. They create a savory aroma as they cook. For seasoning, ground cumin and chili powder provide warmth and depth. Lime zest adds brightness and freshness. Salt and pepper help balance all the flavors. I always recommend garnishing with fresh cilantro and lime wedges. They elevate the dish and add a pop of color. Together, these ingredients create a comforting dish that is easy to make. You'll enjoy the process and the delicious results. Start by placing the boneless, skinless chicken thighs in the bottom of your slow cooker. Make sure they fit well without overlapping. Next, pour one cup of salsa verde evenly over the chicken. This coats each piece and adds great flavor. Now, layer in the diced onion, minced garlic, drained black beans, and corn over the chicken. This mix adds texture and nutrition. Sprinkle one teaspoon each of ground cumin, chili powder, lime zest, salt, and pepper over the top. These spices bring warmth and depth to the dish. Cover your slow cooker and set it on low for 6 to 8 hours or high for 3 to 4 hours. This slow cooking breaks down the chicken, making it tender and juicy. Once done, shred the chicken using two forks and stir it back into the salsa verde mixture. This step ensures every bite is packed with flavor. For a better taste, use homemade salsa verde. It makes a big difference. You can blend fresh tomatillos, cilantro, and lime juice for a burst of flavor. Marinating the chicken with spices before cooking adds depth. Mix ground cumin, chili powder, and a little lime zest. Coat the chicken well in these spices. Let it sit for at least 30 minutes. This step builds great flavor. Cooking time matters for the best results. If you cook on low, aim for 6 to 8 hours. For high heat, 3 to 4 hours works well. Check the chicken to ensure it’s tender. To shred the chicken, use two forks. This makes it easy to mix back into the salsa verde. You can serve this chicken in many ways. Try it in tacos, rice bowls, or burritos. It’s versatile and fun! For a beautiful presentation, garnish with fresh cilantro. Squeeze lime over the dish right before serving. This adds color and flavor, making your meal pop. {{image_2}} You can change a few ingredients in this dish. If you prefer, swap chicken thighs for chicken breasts. Chicken breasts are leaner but still tasty. You can also try different beans or veggies. Use pinto beans or kidney beans for a twist. For veggies, add bell peppers or zucchini for more color and flavor. Adjusting the spice level is easy. Choose between mild or spicy salsa verde. If you like heat, add jalapeños to the mix. You can also sprinkle some spice mixes for extra kick. Try using cayenne pepper or red pepper flakes. This gives you control over how spicy you want your dish. You can serve this chicken in many ways. It’s great over rice or quinoa for a hearty meal. You can also create tasty enchiladas or casseroles. Just layer the shredded chicken with tortillas and cheese. Bake until bubbly for a comforting dish. Each method brings a unique flavor and style to your meal. Store your leftovers in an airtight container. It keeps the chicken fresh and tasty. You can keep the dish in the fridge for up to 4 days. Always check for any off smell or change in color before eating. To freeze the chicken mixture, let it cool first. Then, place it in a freezer-safe bag or container. Make sure to remove as much air as possible. This dish can stay good for up to 3 months in the freezer. When you are ready to eat, thaw it in the fridge overnight. For reheating, you have a few easy options. In the microwave, heat on medium power for 2 to 3 minutes. Stir halfway through for even heating. On the stovetop, place it in a pan over medium heat. Stir occasionally until it is hot. Enjoy your meal just like fresh! Yes, you can make this recipe dairy-free. The main ingredients do not include dairy. If you want to add a creamy touch, use avocado slices instead of sour cream. You can also skip any cheese toppings. This keeps your dish light and dairy-free. To make this dish vegetarian, substitute the chicken with plant-based proteins. You can use chickpeas, lentils, or tofu. Cook them in the same way as the chicken. The salsa verde will add great flavor, making it delicious and filling. This dish pairs well with many sides. Here are some ideas: - Rice or quinoa for a hearty base - Warm tortillas for tacos - A fresh green salad for crunch - Mexican-style corn on the cob - Chips and guacamole for a fun snack These sides will enhance your meal and make it more enjoyable. This recipe for Slow Cooker Salsa Verde Chicken offers simple steps and tasty results. You can use boneless chicken thighs, salsa verde, and black beans for a hearty dish. The right spices add flavor, while fresh toppings like cilantro make it pop. Feel free to swap ingredients or try different serving ideas. Overall, this meal is easy, versatile, and great for any occasion. You can save leftovers, making it perfect for busy days. Enjoy making this dish and sharing it with family and friends!$

Slow Cooker Salsa Verde Chicken

Get ready for a flavor explosion with Salsa Verde Chicken Fiesta! This easy slow cooker recipe combines tender chicken thighs, zesty salsa verde, and hearty black beans for a delicious meal everyone will love. Perfect as a taco filling or served in bowls, it’s a crowd-pleaser that's simple to make. Don't miss out on this tasty dish—discover the full recipe and bring the fiesta to your kitchen! #SalsaVerde #SlowCookerRecipes #ChickenRecipes #EasyDinners

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Ingredients

2 lbs boneless, skinless chicken thighs

1 cup salsa verde

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels, fresh or frozen

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon lime zest

Salt and pepper to taste

Fresh cilantro, chopped for garnish

Lime wedges for serving

Instructions

Start by placing the boneless, skinless chicken thighs in the bottom of your slow cooker.

Pour the salsa verde evenly over the chicken, ensuring each piece is coated.

Add the diced onion, minced garlic, black beans, and corn on top of the chicken.

Sprinkle ground cumin, chili powder, lime zest, salt, and pepper over the contents in the slow cooker.

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

Once cooked, shred the chicken using two forks and stir it back into the salsa verde mixture.

Taste and adjust seasoning if necessary, adding more salt, pepper, or lime juice as preferred.

Serve the chicken mixture in bowls or as a taco filling, garnished with fresh cilantro and lime wedges on the side.

Prep Time: 15 minutes | Total Time: 8 hours 15 minutes | Servings: 6