I’m a lucky lady that is in a relationship with a guy that loves to cook. And he loves to experiment without recipes… and ends up creating some pretty tasty dishes. We’re both into body building, so tend to eat a lot of chicken. I love when he gets creative and comes up with something new to change things up. This past week he used Salsa Verde with chicken in the crock pot, and we were both pretty impressed with the dish, so if you’re looking for something new to try, this Salsa Verde Crock Pot Chicken should fit the bill!
We ate it with white rice, but it would be great inside enchiladas as well. It has a small bit of kick of spice and lots of flavor! Todd has made it with other salsa which gives it a totally different flavor – so don’t be afraid to try salsas until you find the perfect one for you!
INGREDIENTS
2 16 oz jars of Salsa Verde (we used medium – though your favorite salsa can be substituted)
4 large chicken breasts
1 large onion
2 11 oz cans of Mexican Corn
Light Sour Cream
Mexican Blend Shredded Cheese
DIRECTIONS
Pour the salsa verde into the Crock Pot
Add in 4 large chicken breasts
Chop up the onion and place in the pot.
Top off with another jar of Salsa Verde.
Cook on high for 4 hours or low for 6-8 hours or until chicken shreds.
Shred the chicken and add in Mexican Corn.
Add in 1 cup of light sour cream and stir.
Top with Mexican blend cheese and cover until melted.
Stir in melted cheese and serve over rice.
Easy Crock Pot Salsa Verde Chicken
Ingredients
- 2 16 oz jars of Salsa Verde we used medium - though your favorite salsa can be substituted
- 4 large chicken breasts
- 1 large onion
- 2 11 oz cans of Mexican Corn
- Light Sour Cream
- Mexican Blend Shredded Cheese
Instructions
- Pour the salsa verde into the Crock Pot
- Add in 4 large chicken breasts
- Chop up the onion and place in the pot.
- Top off with another jar of Salsa Verde.
- Cook on high for 4 hours or low for 6-8 hours or until chicken shreds.
- Shred the chicken and add in Mexican Corn.
- Add in 1 cup of light sour cream and stir.
- Top with Mexican blend cheese and cover until melted.
- Stir in melted cheese and serve over rice.
