Crock Pot Chicken with Creamy Salsa Verde

Ingredients

- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 1/2 cups salsa verde or green enchilada sauce
- 1 teaspoon salt
- 4 boneless, skinless chicken breasts or thighs
- 1 cup sour cream
- 1/4 cup fresh chopped cilantro

Instructions

1. Prepare Ingredients: Mince the garlic cloves and chop the fresh cilantro. Set both aside for later use.

2. Add Ingredients to Crock Pot:
- Pour the olive oil into the bottom of your crock pot.
- Spread the minced garlic evenly over the olive oil.
- Place the boneless, skinless chicken breasts or thighs into the crock pot.
- Sprinkle the salt evenly over the chicken pieces.

3. Pour Salsa Verde:
- Gently pour the salsa verde or green enchilada sauce over the chicken, ensuring all pieces are well-covered.

4. Set Cooking Time:
- Securely place the lid on the crock pot.
- Cook on low heat setting for PT6H (6 hours) or on a high heat setting for PT3H (3 hours), until the chicken is cooked through and tender.

5. Prepare Creamy Sauce:
- Once the cooking time is complete, remove the lid and carefully stir in the sour cream until it's fully incorporated and the sauce is creamy.
- Allow the creamy salsa verde mixture to heat through in the crock pot for an additional PT10M (10 minutes).

6. Final Touches:
- Stir the fresh chopped cilantro into the sauce just before serving for a fresh, vibrant flavor.

7. Serve:
- Serve hot over rice, quinoa, or with warm tortillas. Garnish with additional cilantro if desired.

Preparation Time

PT10M
10 minutes

Cooking Time

PT6H (or PT3H for high heat)
6 hours (or 3 hours)

Total Time

PT6H10M (or PT3H10M for high heat)
6 hours and 10 minutes (or 3 hours and 10 minutes)

Type of Dish

Dinner

Keywords

Crock Pot, Chicken, Dinner, Salsa Verde, Slow Cook, Easy Recipe, Family Meal, Garlic, Cilantro, Comfort Food

Recipe Yield

Feeds 4 adults

Calories

Total calories: 1,200

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