This ridiculously simple Salsa Verde Chicken is a quick, healthy dinner that can be served in tacos, burrito bowls, on top of your favorite salad or as is!
What busy mom wouldn’t love a meal that can be tossed together in under 10 minutes? Just add chicken, yogurt and your favorite salsa and the slow cooker will do the rest. After a few hours your chicken will be so moist and tender that you’ll be able to shred it directly in the slow cooker. You can use green salsa (our personal favorite) or get creative with any kind of salsa—pineapple, mango, the sky is the limit.
A family-friendly meal that tastes delicious AND requires minimal cleanup? Hallelujah!
Do I have to use a slow cooker?
No slow cooker, no problem. You can bake your Salsa Verde Chicken in a dish.
A few ways to enjoy your Salsa Verde Chicken:
- Inside burritos or enchiladas
- Burrito bowls (rice on the bottom, layer with chicken, shredded lettuce and toppings)
- On a salad
- In stuffed peppers with rice and black beans (a great way to recreate leftovers)
- As is!
Some toppings to choose from:
- Shredded lettuce
- Shredded red cabbage
- Diced onion
- Diced tomatoes
- Sliced avocado, Guacamole or Mashed Avocado Spread
- Finely chopped jalapeños
- Chopped peaches, pineapple or mangos (our FAVORITE!)
- Grated cheddar cheese or queso fresco
- Greek yogurt (a wonderful substitute for sour cream)
- Pico de gallo
- Hot sauce (we LOVE to add flavor with an array of hot sauces)
- Beans (black or pinto)
Side dish ideas:
- Black or pinto beans (Try this Seasoned Bean recipe)
- Whole grain brown rice, topped with a little salsa
- Foil-pack Corn on the Cob (substitute red chili powder for Old Bay)
- Homemade Tortilla Chips (baked in the oven)
- Rice Cake Nachos (much healthier than store-bought nachos and just as tasty)
- Use a bag of pre-chopped lettuce to save on time.
- To make it family-friendly, use mild salsa so it’s not too spicy for your kiddos.
- If you want to prep ahead, add all the slow cooker ingredients to your slow cooker, cover and refrigerate overnight. In the morning, cook as directed. To further save on time, clean, de-stem or chop toppings in advance.
- Set all your toppings out buffet-style (you may want to limit how much cheese you set out so your tacos don’t end up being cheesy quesadillas!)
- If you have some extra time and want to make homemade tortillas, this tried-and-true Whole-Grain Corn Tortillas (authentic Mexican recipe) is our favorite. They’re freezer-friendly, so make a double batch for future meals!
TACO-bout a fun way to put a spin on a traditional dinner—whether you’re with your kids, friends or family, you’ll love this Salsa Verde Chicken for a fun twist on taco night. It’s a wonderFULL way to make healthy eating interactive and FUN!
Some ways to “reinvent” your leftover Salsa Verde Chicken:
- In a burrito with beans and sautèed veggies
- Tossed in eggs or added to an omelet
- Buddha bowls: In a bowl with a small amount of wilted spinach, sautéed veggies, sweet potatoes home fries, rice, beans, and avocado
- Stuffed peppers: Preheat oven to 350 degrees. Cut bell pepper and clean out seeds. Place on pan and bake 15 minutes. While peppers are baking, combine leftover chicken, additional ingredients of your choice (cheese, veggies) and some of your favorite salsa in a bowl. Mix. Remove pepper from oven, stuff with mixture and bake an additional 7–12 minutes until pepper is desired texture. Top with avocado (optional), serve and enjoy!
- Add chicken to the bottom of the slow cooker.
- Mix salsa and Greek yogurt in a bowl and pour mixture over chicken.
- Cover and cook on low for 4-6 hours. For minimal cleanup, shred chicken directly in the crockpot.
- Serve the shredded chicken with a slotted spoon to drain any excess liquid.
- Store leftover chicken and sauce in an airtight container.
- Preheat oven to 350 degrees and grease large casserole dish with coconut oil.
- Mix salsa and Greek yogurt in a medium bowl.
- Add chicken breasts to baking dish and top with salsa mixture.
- Bake for 25-35 minutes (time will vary depending on thickness of chicken), until chicken is tender and no longer pink in the center.
- Serve as is or cut chicken into small pieces and serve in tacos, bowls or burritos.
- This chicken can be served multiple ways. There are lots of ideas above. Our personal favorite is taco-style, in a homemade tortilla with guacamole and salsa.
Keywords: Create A Meal Using Leftovers, Gluten-Free, Main Dish