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Chicken Salsa Verde
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Whole30 Chicken Salsa Verde

4 Ingredient Slow Cooked Chicken with Salsa Verde Sauce
Prep Time5 minutes
Cook Time5 hours
Course: Main Course
Cuisine: Mexican
Keyword: 4 Ingredients, Chicken Soup, Comfort, Crock Pot, Dairy free, Easy, grain free, Simple, Slow Cooker, Whole30

Equipment

  • Slow Cooker or Dutch Oven

Ingredients

  • 3 Lbs Bonesless chicken I prefer a mix of breast and thighs
  • 1 large Onion
  • 16 ounces Salsa Verde I prefer Herdez or Trader Joe's brands
  • 4 ounces Hatch chopped green chilies

Instructions

Crock Pot Instructions

  • Cut onion in ¼" half moon shapes, add to crock pot.
  • Add chicken, Salsa Verde, and chilies to the crock pot.
  • Stir to combine. Cover.
  • Set timer to 4 hours on low.

After the 4 Hours

  • Remove chicken pieces and allow to cool before shredding.
  • Optional: Replace lid and cook sauce on high for 1 hour to reduce.
  • Add the shredded chicken back into the sauce, stir, and enjoy!

Dutch Oven Instructions

  • Preheat Oven to 350 degrees
  • Cut onion in ¼" half moon shapes, add to dutch oven.
  • Add chicken, Salsa Verde, and chilies to the dutch oven.
  • Stir to combine. Cover.
  • Place in oven and cook 1½ hours.
  • Carefully remove pot from oven as it will be hot.
  • Remove chicken pieces and allow to cool before shredding.
  • Add the shredded chicken back into the sauce, stir, and enjoy!

Notes

  • The crock pot method takes longer but can be left alone due to auto shut off properties. I would not recommend leaving the home with a dutch oven cooking.

Sides & Garnishes

  • Whole30: This recipe is wonderful along side cilantro lime cauliflower rice and garnished with cashew creme, avocado, pico de gayo, chopped cilantro, sliced jalapeno's, compliant hot sauce, and a wedge of lime.
  • No Dietary restrictions: This recipe is delicious served with spanish rice, black beans, jalapeno cole slaw, and corn tortillas and garnished with sour cream, avocado, pico de gayo, chopped cilantro, sliced jalapeno's, hot sauce, and a wedge of lime.

Make soup with leftovers

  • Whole30: Add 4 cups of chicken broth, pico de gayo, and jalapeno's to the remaining leftovers to create a wonderful soup. If want a cream based soup, add coconut milk as well as the chicken broth. Squeeze a little lime before serving.
  • No Dietary Restrictions: Add 4 cups of chicken broth, desired amount of corn, black beans, pico de gayo, and jalapeno's to remaining leftovers to create a wonderful soup. Place packed spanish rice in the bottom of the bowl and spoon soup around the rice. Garnish with sour cream, tortilla chips, avocado, and chopped cilantro. Squeeze a little lime before serving.