Slow Cooker Salsa Verde Chicken

By Sarah DiGregorio

Slow Cooker Salsa Verde Chicken
Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne.
Total Time
5 to 6 hours
Rating
4(7,835)
Comments
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This spicy, saucy chicken takes almost no time to prep in the morning and only 5 minutes to finish before eating. At its simplest, the recipe is a meal-in-a-bowl stew, and the toppings are key to making it feel special. You could serve the chicken over rice or a whole grain, or use it as a taco or enchilada filling (use a slotted spoon to serve the chicken, if it is very saucy). You can also add 1 cup of frozen or fresh corn, or a drained 15-ounce can of black beans or pinto beans; just add them at the end along with the fresh cilantro and scallions. The level of heat in jarred salsas can vary, so taste yours first to ensure it is to your liking. If you want more spice, leave some of the jalapeño seeds in, or use hot canned green chiles instead of mild ones.

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Ingredients

Yield:4 servings
  • 1½pounds boneless, skinless chicken thighs
  • 1½cups jarred salsa verde
  • 1(4-ounce) can chopped mild green chiles
  • 8garlic cloves, finely chopped
  • 1jalapeño, stemmed, seeded and diced
  • 1teaspoon garlic powder
  • 1teaspoon onion powder
  • 1teaspoon ground cumin
  • 3scallions (green and white parts), thinly sliced
  • 1small bunch cilantro, leaves and tender stems finely chopped (about 1 heaping cup)
  • Kosher salt, to taste
  • Fresh lime juice, to taste
  • Any combination of rice, tortillas, pepitas, queso fresco, diced avocado and crushed tortilla chips, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

268 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 36 grams protein; 822 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don’t add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)

  2. Step 2

    Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.

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Ratings

4 out of 5
7,835 user ratings
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Comments

John

World's easiest and most delicious salsa verde that will change your game: Roast in a sheet pan quartered onion, jalapeno, lb or so of tomatillos, a few garlic cloves, all tossed in olive oil, until soft and just beginning to brown. Dump into a blender with an entire bunch of cilantro, stems and all. Pulse it. Season. Done. Great for chile verde, chilaquiles, and this recipe.

Nancy A

I may be the only person who can’t tolerate chicken thighs so would breast meat dry out too much? Adjust the time?

Ez

I just want to thank NYT Chefs for not giving upon the slow cooker. I’m an essential worker in the time of COVID and nothing helps more than a slow cooker recipe that takes an honest 15 min in the morning and at night and is healthy (relatively ) and delicious. Please keep them coming for those of us who can’t spare 45 minutes to 1 hour in the evening for dinner start (fridge) to table!

Katherine

YUM. I used pork ribs and cooked 30 mins (manual + 15 min release) in a pressure cooker. My husband doesn’t like chicken thighs. Topped with a simple mixture of shredded cabbage, cilantro, green onion, and fresh lime juice. Served in homemade flour tortillas. Outstanding.

Coffee Drinker

I doubled the recipe and it ended up being too liquidy and intense. This in turn negatively impacted the enchiladas I made. Next time I would double the meat, but only increase the other ingredients by a half.

Laura

I put all the ingredients, bar the scallions, cilantro, and lime juice, in the crockpot insert overnight for easy prep in the morning but forgot to put it in the crockpot! I adapted and did this in the Instant Pot for 20 minutes on high with a 5 minute release. So good!! I toasted street tortillas with queso quesadilla on one side for serving and served with sliced cabbage, lime wedges, and sour cream. 10/10!

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