Crock Pot Chicken with Tomatillos Salsa
Transform your weeknight dinners with this vibrant and flavorful Crock Pot Chicken with Tomatillos Salsa recipe! Featuring tender, slow-cooked chicken breasts smothered in a zesty tomatillo salsa made from fresh ingredients like tangy tomatillos, garlic, cilantro, and a hint of jalapeño for a customizable kick, this dish is a celebration of bold, authentic flavors. Minimal prep and the convenience of a crock pot make this recipe a breeze to prepare, while optional searing adds an extra layer of savory depth. Perfect for serving with warm tortillas, fluffy rice, or as a topping for salads and nachos, this versatile dish will quickly become a household favorite. Plus, it’s naturally gluten-free and packed with nutrients, making it a wholesome choice for easy weekday meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 6 medium Tomatillos (husked and rinsed)
- 3 cloves Garlic cloves
- 1 medium Yellow onion
- 1 whole Jalapeño pepper
- 0.5 bunch Fresh cilantro
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Chicken broth
- 2 tablespoons Lime juice
- 1 tablespoon Olive oil
Instructions
Prepare the tomatillos by husking and rinsing them under warm water to remove the sticky residue.
Chop the yellow onion into large chunks and roughly chop the garlic cloves.
Slice the jalapeño in half lengthwise and remove the seeds if you prefer a milder heat.
In a blender or food processor, combine the tomatillos, onion, garlic, jalapeño, cilantro, ground cumin, salt, black pepper, lime juice, and chicken broth. Blend until smooth.
Heat the olive oil in a skillet over medium heat. Sear the chicken breasts on each side for about 2-3 minutes until golden brown. This step is optional but adds extra flavor.
Place the seared chicken breasts in the crock pot.
Pour the blended tomatillo salsa over the chicken, ensuring they are fully covered in the sauce.
Cover the crock pot with a lid and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreddable.
Once cooked, use two forks to shred the chicken directly in the crock pot, mixing it with the sauce.
Serve warm with your choice of tortillas, rice, or as a topping for salads or nachos.
Nutrition Facts
Calories |
1453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3456 mg | 150% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 14.1 g | ||
| Protein | 224.4 g | 449% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 206 mg | 16% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3039 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
