Crock-pot Chicken Salsa Verde

Dinner

When we were expecting Noah our plan was to have a hospital birth with a nurse midwife. Since I was planning for a non-medicated birth I knew we would need to prepare ourselves well so we signed up for birthing classes. Although I am not about to tell you the whole birth story, my Crock-pot Chicken Salsa takes me right back to that pregnancy. Our birthing class was after work on Thursdays leading up to the due date. I got into the routine of relying on this crock-pot recipe for dinner on those nights when we rushed from work to birthing class and wanted to get in a home cooked meal. With this recipe, prep is fast and easy for a weekday morning and dinner is ready when you walk in the door after a long day. Oh, and this dinner only has six ingredients, two of which are pantry items you can keep on hand.

Crock-pot Chicken Salsa Verde

Print recipe
  • 4 Servings
  • Prep Time: 10 minutes
  • Cook Time: 6 hours 30 minutes
  • Calories: 237

Nutrition

Serving Size
519 g

Servings
4

Calories
237

Carbohydrates
14g

Total Fat
3.5g

Protein
31g

Sodium
910mg

Fiber
3g

Ingredients

  • 18 oz boneless, skinless chicken breast
  • 1 (16 oz) jar salsa verde
  • 1 (14.5 oz) can reduced sodium chicken broth
  • 1/2 brown onion, chopped
  • 3 large stalks celery
  • 4 large carrots, peeled
  • 1 cup water (as needed)

Directions

  • Step 1

    Plug in crock-pot or slow cooker and turn into low setting. You may use higher setting if you prefer a faster cooking time.

  • Step 2

    Wash and peel carrots. Chop carrots into 1/2 to 1-inch thick pieces. Wash celery and slice into 1/2-inch thick pieces. Slice onion in half and put one half away as you only need half an onion for this recipe. Peel and chop onion into 1/4 to 1/2-inch thick pieces.

  • Step 3

    Place chicken breast into crock-pot. Add prepared carrots, celery and onion as well as salsa verde and broth to the crockpot. Pour in up to one cup of water if it appears that more liquid is needed to cover the solid ingredients. Place the cover on the crock-pot.

  • Step 4

    Cook on low setting for about 6 to 7 hours. When using the high setting on my crock-pot I am able to reduce cooking time to about 5 hours. Remember that slow cookers are low maintenance (set and forget!) and as long as you have enough liquid, overcooking is not a common concern.

  • Step 5

    Serve Chicken Salsa Verde with brown rice or potatoes.

Make Ahead Tips

The majority of the prep time is chopping the carrots, celery and onion. Save time by chopping your veggies the night before and storing them in a reusable container in the the fridge overnight. In the morning, simple plug in and turn on your crock-pot – pour in veggies, chicken, salsa and broth and get your day started. Dinner will be ready when you are ready to eat.

Note: The recipe calls for 18 oz (1.125 pounds) of boneless, skinless chicken breast. This allows for 4 4.5-oz portions of chicken. When buying pre-weighed and packaged chicken breast at the market, I have noticed that they are often portioned out just over a pound. Rounding up or down with your amount of chicken should not negatively affect the result of the recipe.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Email

Let’s Stay Connected

Get my latest recipes and nutrition tips.