Salsa Verde Chicken

6

Tender, juicy chicken simmered in tangy salsa verde with garlic, onions, and spices. This versatile dish is perfect for tacos, burritos, rice bowls, salads, nachos, or served over rice.

Prep Time: 10 minutes
Cook Time: 25 minutes (or 6–7 hours in a slow cooker)
Total Time: 35 minutes
Servings: 6

Ingredients

• 2 lbs (900 g) boneless, skinless chicken breasts or thighs
• 2 cups salsa verde
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• Juice of 1 lime
• ¼ cup chopped fresh cilantro

Optional Toppings

• Sliced avocado
• Crumbled cotija or feta cheese
• Sour cream or Greek yogurt
• Pickled red onions
• Jalapeño slices
• Lime wedges

Instructions

Stovetop Method

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds.
3. Season the chicken with the cumin, chili powder, smoked paprika, oregano, salt, and pepper.
4. Place the chicken in the skillet and pour the salsa verde over the top.
5. Cover and simmer for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Remove the chicken and shred it with two forks.
7. Return the shredded chicken to the skillet, stir in the lime juice and cilantro, and cook for 2–3 minutes.

Slow Cooker Method

1. Place the onion, garlic, chicken, salsa verde, cumin, chili powder, smoked paprika, oregano, salt, and pepper in the slow cooker.
2. Cook on Low for 6–7 hours or High for 3–4 hours.
3. Shred the chicken directly in the slow cooker.
4. Stir in the lime juice and cilantro just before serving.

Serving Ideas

• Tacos with corn or flour tortillas
• Burritos or burrito bowls
• Quesadillas
• Nachos
• Enchiladas
• Over cilantro-lime rice
• With cauliflower rice for a low-carb meal
• On top of a fresh green salad

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm gently on the stovetop or microwave until heated through.

Tips

• Chicken thighs stay especially juicy and shred easily.
• Use a roasted salsa verde for a deeper, smoky flavor.
• Add a can of drained white beans or corn during the last 15 minutes of cooking for a heartier meal.
• For extra richness, stir in 2–4 oz (60–115 g) of softened cream cheese at the end to make a creamy salsa verde chicken.