4 Ingredient Slow Cooker Salsa Verde Chicken
This Slow Cooker Salsa Verde Chicken requires just four ingredients. Throw everything in the crockpot before work and dinner will be waiting when you come home!
- Yield: serves 6-8 1x
Ingredients
Scale
- 1 medium onion, finely chopped
- 2.5 lbs boneless skinless chicken thighs
- 1 28 oz jar salsa verde (I like the Whole Foods brand)
- 2 cups frozen corn kernels
- Tortillas or cooked rice, for serving
- Other optional toppings: shredded lettuce, Greek yogurt or sour cream, avocado, shredded cheese, black beans, etc.
Instructions
- Cooking Option 1:
- Add 1 Tbsp oil to a large Dutch oven and heat over medium-low heat for 3 minutes.
- Add chicken and brown for 3-4 minutes on each side (you may need to do this in two batches to avoid overcrowding the pot). Remove chicken to a plate and set aside.
- Add chopped onion and cook until it begins to soften.
- Add chicken back to the pot along with the salsa and corn and cook over low heat for about two hours.
- Remove chicken from pot and pull apart with a fork, then add back to the pot to reincorporate with the sauce.
- Serve with tortillas or rice, plus dollops of Greek yogurt and/or guacamole.
- Cooking Option 2:
- Place first four ingredients in a slow cooker and cook on low for 4-5 hours.
- Use a fork to shred the chicken, then mix chicken back in with the sauce. Serve as mentioned above.
- **Note: This chicken dish can be frozen and enjoyed up to 3 months later**
Find it online: https://www.theleangreenbean.com/salsa-verde-chicken/
