keto salsa verde chicken crock pot
This dish isn't just easy; it’s a lifesaver. It bathes tender chicken in vibrant, tangy salsa verde, making every bite packed with flavor without any guilt. You simply toss everything in, set it, and forget it, emerging hours later with a succulent, shreddable chicken that satisfies everyone, even my pickiest eater. It truly embodies my belief that food is love, especially when it saves your sanity on a Tuesday night.
- Prep Time: 15 mins
- Cook Time: 7 hours
- Total Time: 7 hours 15 mins
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Tex-Mex
- Diet: Keto, Gluten Free
Ingredients
2.5 lbs Boneless, Skinless Chicken Thighs or Breasts
16 oz jar Salsa Verde
1 medium Yellow Onio
4 cloves Garlic
1 tsp Cumi
1 tsp Chili Powder
0.5 tsp Dried Oregano
0.5 tsp Salt
0.25 tsp Black Pepper
0.5 cup Chicken Broth (optional)
0.25 cup Fresh Cilantro (for garnish)
Instructions
- Prepare Your Ingredients: Start by roughly chopping your yellow onion and mincing your garlic cloves. If using chicken breasts, you might want to trim any excess fat. No need to cut the chicken into smaller pieces, as it will shred easily after cooking
- Add to Crock Pot: Place the chicken (thighs or breasts) directly into the bottom of your slow cooker. There's no need to brown the chicken beforehand for this recipe; the slow cooking process will create incredibly tender results
- Layer the Aromatics & Spices: Scatter the chopped onion and minced garlic over the chicken. Then, sprinkle the cumin, chili powder, dried oregano, salt, and black pepper evenly over the chicken and aromatics
- Pour in Salsa Verde: Open your jar of salsa verde and pour it generously over everything in the crock pot. If you're using chicken broth, add it now as well, around the chicken. Give it a gentle stir just to ensure the spices are somewhat distributed, but don't worry about perfect mixing. The slow cooker will do that for you
- Cook Low and Slow: Cover your slow cooker with the lid. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The exact timing depends on your specific slow cooker and the size/type of chicken. You'll know it's ready when the chicken is incredibly tender and easily shreds with two forks
- Shred the Chicken: Once cooked, carefully remove the chicken from the slow cooker and place it on a cutting board or in a large bowl. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker, stirring it into the flavorful salsa verde sauce. Let it sit in the sauce for another 10-15 minutes on the "warm" setting to absorb even more flavor
- Garnish and Serve: Before serving, stir in the fresh chopped cilantro. Taste and adjust seasonings if necessary, adding more salt, pepper, or a squeeze of fresh lime juice if desired. Your delicious keto salsa verde chicken crock pot is now ready to enjoy!
Notes
Avoid overcrowding your slow cooker (more than two-thirds full) to ensure even cooking and prevent extending cook time.
Resist lifting the lid frequently, as heat escapes and adds to the cooking duration.
Season generously, adjusting salt, pepper, or adding a squeeze of fresh lime juice after shredding to enhance flavors.
For easiest shredding, use two forks or a hand mixer on low speed.
After shredding, allow chicken to rest in the sauce for 10-15 minutes on warm to absorb maximum flavor.
Choose a good quality, sugar-free salsa verde that you enjoy, as it forms the base of the dish's flavor.
Boneless, skinless chicken thighs are recommended for moisture and flavor, but breasts work if not overcooked.
Store cooled leftovers in an airtight container for 3-4 days in the refrigerator; flavors often deepen.
Freeze cooked portions in freezer-safe containers for up to 3 months; thaw overnight before reheating.
Reheat in microwave, on stovetop, or in the oven, ensuring an internal temperature of 165°F (74°C) is reached.
Find it online: https://powerecipe.com/keto-salsa-verde-chicken-crock-pot/