Shredded Salsa Verde Chicken In The Slow Cooker

Ingredients

Meat and Produce:

The recipe for Shredded Salsa Verde Chicken in the Slow Cooker involves a combination of ingredients that are carefully selected to bring out the flavors and textures desired in this dish.

For the meat component, we have shredded chicken breast or thighs, which provide protein and moisture to the salsa verde sauce. The type of meat used can be adjusted based on personal preference or what is readily available.

In terms of produce, several ingredients are necessary to create a balanced and flavorful salsa verde. These include:

1. Fresh cilantro leaves – This herb adds freshness and depth to the dish, and its leaves should be chopped finely before adding them to the sauce.

2. Jalapeño peppers – Diced jalapeños add a spicy kick to the salsa verde, which can be adjusted based on individual tolerance for heat.

3. Onion – Chopped onion adds a sweet, savory flavor and texture that complements the chicken and other ingredients in the sauce.

4. Garlic – Minced garlic enhances the overall flavor of the dish, particularly when combined with the jalapeño peppers.

5. Tomatoes – Diced or crushed tomatoes add moisture and a tangy taste to the salsa verde, which can be achieved through fresh or canned tomatoes.

6. Lime juice – Freshly squeezed lime juice brings brightness and acidity to the dish, balancing out the richness of the chicken and sauce.

7. Olive oil – This oil is used for sautéing the onion, garlic, and jalapeño peppers before adding them to the slow cooker, which helps to develop their flavors.

In addition to these produce-based ingredients, there are other components that contribute to the overall flavor and texture of Shredded Salsa Verde Chicken in the Slow Cooker:

1. Canned chipotle peppers – These add a smoky heat to the sauce, which can be adjusted based on individual preference.

2. Tomato paste – This concentrated form of tomatoes intensifies the flavor and color of the salsa verde.

3. Taco seasoning – Some recipes may include taco seasoning, which adds a blend of spices that enhance the overall flavor of the dish.

4. Chicken broth or stock – A small amount of chicken broth or stock can be added to the slow cooker to help keep the meat moist and add extra flavor.

In summary, the ingredients used in Shredded Salsa Verde Chicken in the Slow Cooker are carefully selected to bring out a balance of flavors and textures that complement each other well. The combination of produce-based ingredients, canned items, and seasonings all work together to create a delicious and satisfying meal.

1 lb boneless, skinless chicken breasts or thighs

The ingredients list for Shredded Salsa Verde Chicken in the Slow Cooker consists of a single main component, which is the protein source.

For this recipe, you can use either 1 lb boneless, skinless chicken breasts or thighs. The choice between these two options depends on your personal preference and the texture you’re aiming for.

Boneless, skinless chicken breasts are a popular choice because they offer a leaner protein option with minimal fat content. This makes them ideal for those looking to reduce their calorie intake.

On the other hand, boneless, skinless chicken thighs have more marbling and a higher fat content compared to chicken breasts. This results in juicier meat that’s perfect for slow-cooking methods like braising or stewing.

In terms of flavor, both options will yield delicious results when cooked with the Salsa Verde sauce in the slow cooker. However, if you prefer a slightly more intense and unctuous sauce, using boneless, skinless chicken thighs might be a better choice.

1/2 cup salsa verde (see notes)

The ingredients for the Shredded Salsa Verde Chicken in the Slow Cooker include several key components, and one of them is 1/2 cup salsa verde.

Salsa verde is a type of green sauce originating from Mexico, made from tomatillos, onions, garlic, jalapeno peppers, cilantro, and lime juice. It has a slightly smoky, tangy flavor that pairs well with the richness of chicken. The use of 1/2 cup salsa verde in this recipe gives the dish its bold and vibrant taste.

In a standard store-bought version, salsa verde typically consists of roasted tomatillos, onions, garlic, jalapenos, cilantro, and lime juice blended together to create a smooth sauce. Some brands may also add additional ingredients such as salt or sugar for balance, but the core flavor profile remains largely consistent.

For those looking to make their own salsa verde from scratch, it’s possible to use fresh ingredients like raw tomatillos, onions, garlic, jalapenos, cilantro, and lime juice. This homemade version often results in a fresher, more intense flavor that some people prefer over store-bought alternatives.

Regardless of whether the salsa verde is made from scratch or purchased at a store, its inclusion in the Shredded Salsa Verde Chicken recipe serves as a key component to create a dish with substantial and rich flavors. The combination of the slow-cooked chicken with the tangy, slightly smoky sauce results in a meal that’s both satisfying and flavorful.

2 cloves garlic, minced

In this recipe for Shredded Salsa Verde Chicken in the Slow Cooker, two cloves of garlic are minced to add a pungent flavor and aroma to the dish.

Minced garlic refers to small pieces or fragments of garlic that have been finely chopped or crushed. The process of mincing involves holding a clove of garlic firmly between your fingers or on a cutting board and applying gentle pressure with a knife to break it down into smaller bits.

To mince two cloves of garlic, start by selecting fresh and firm cloves from the head of garlic. Choose cloves that are plump and have no signs of sprouting or mold.

Next, peel each clove using a gentle pulling motion with your fingers. This will help remove the thin papery skin and reveal the white or off-white interior of the garlic.

Hold one clove firmly between your thumb and index finger on a stable surface, such as a cutting board. Place the flat side of a knife against the garlic clove and apply gentle pressure to crush it into smaller pieces.

Continue crushing the garlic until it reaches the desired consistency, which in this case is finely minced or almost powdered.

Repeat the process for the second garlic clove and set both minced cloves aside until needed for the recipe. Be sure to store any leftover minced garlic in an airtight container in the refrigerator for up to 3 days, as it can quickly lose its potency when exposed to air.

Why mince garlic?

There are several reasons why garlic is typically minced rather than chopped or sliced:

• Mincing breaks down the cellular structure of the garlic, releasing more of its natural oils and flavor compounds into the dish. This results in a more intense and aromatic flavor.

• Minced garlic cooks more quickly than larger pieces, making it ideal for high-heat cooking methods like sautéing or stir-frying.

• Mincing also helps to distribute the garlic evenly throughout the dish, ensuring that every bite has a consistent flavor.

1 tsp ground cumin

Cumin is one of the most widely used spices in Mexican and Southwestern cuisine, adding a warm, earthy flavor to a variety of dishes, including the Shredded Salsa Verde Chicken in the Slow Cooker recipe.

The ground cumin used in this recipe serves as an essential spice blend component that provides depth and richness to the dish. It is derived from the seeds of the Cuminum cyminum plant, which are harvested when they are still green and then dried in the sun or through a dehydration process.

Ground cumin is often confused with caraway seeds, but it has a distinctly different flavor profile. While cumin is warm, earthy, and slightly bitter, caraway seeds have a more pungent, nutty taste. In some Middle Eastern recipes, ground cumin is combined with coriander powder to create a blend that adds warmth and depth.

In the context of the Shredded Salsa Verde Chicken in the Slow Cooker recipe, the 1 teaspoon of ground cumin serves as a key component of the spice blend used in the dish. This amount may seem small, but it has a significant impact on the overall flavor profile of the chicken, contributing to its rich and complex taste.

When using ground cumin in a recipe, it is essential to store it properly to preserve its flavor and aroma. Ground cumin can lose its potency over time if exposed to heat, light, or moisture. To maximize its shelf life, store ground cumin in an airtight container at room temperature, away from direct sunlight.

When cooking with ground cumin, consider pairing it with other spices that complement its flavor profile. Cumin and chili powder are a classic combination, while cumin and garlic add depth to Mexican-inspired dishes like tacos or burritos. Experimenting with different spice combinations can help you develop your own unique flavor profiles.

In summary, ground cumin is an essential ingredient in the Shredded Salsa Verde Chicken in the Slow Cooker recipe, adding warmth, earthiness, and depth to the dish. With its rich history and versatility in Mexican and Southwestern cuisine, ground cumin is a valuable addition to any kitchen spice collection.

1 tsp paprika

The recipe for **Shredded Salsa Verde Chicken** in the slow cooker requires a specific blend of ingredients to achieve the desired flavor and texture.

One of the key components is 1 tsp paprika, which adds a smoky depth to the dish.

Paprika is a spice made from ground sweet or bell peppers, and it’s often used in Latin American cuisine to add a rich, slightly sweet flavor to dishes.

When using paprika in cooking, it’s essential to note that there are two main types: sweet paprika and smoked paprika. Sweet paprika is milder and adds a subtle sweetness, while smoked paprika has a more robust, smoky flavor.

In the context of Shredded Salsa Verde Chicken, sweet paprika is typically used to add a depth of flavor without overpowering the other ingredients. However, feel free to experiment with different types of paprika to suit your taste preferences.

It’s also worth noting that 1 tsp is a relatively small amount of paprika, and you can adjust the quantity to suit your personal taste. If you prefer a stronger flavor, simply add more paprika in small increments until you achieve the desired taste.

The combination of ingredients, including 1 tsp paprika, will come together to create a delicious and flavorful Shredded Salsa Verde Chicken in the slow cooker that’s sure to become a family favorite.

Optional Ingredients:

The ingredients for this recipe are straightforward and can be found in most grocery stores or pantries. To begin, you will need:

– 1 pound boneless, skinless chicken breasts: This type of chicken is ideal for slow cooking as it retains moisture well and cooks evenly.

– 1/4 cup olive oil: A mild-tasting oil that helps to add flavor to the dish without overpowering it.

– 2 cloves garlic, minced: Garlic adds a pungent flavor to the salsa verde sauce, so use it liberally.

– 1 tablespoon chopped fresh oregano: Fresh oregano provides a bright, earthy flavor that complements the acidity of the tomatoes.

– 1 teaspoon ground cumin: A mild spice that adds depth and warmth to the dish.

– 1/2 teaspoon smoked paprika: Smoked paprika gives the salsa verde its distinctive smoky flavor.

– Salt and pepper, to taste: Use these seasonings liberally to balance out the flavors in the dish.

The optional ingredients allow for customization and can be used to suit individual tastes. Some options include:

– 1-2 diced onions or bell peppers: Adding some extra texture and flavor to the salsa verde sauce.

– 1-2 diced tomatoes: Fresh or canned, these add a burst of juicy sweetness to the dish.

– 1-2 chipotle peppers in adobo sauce: These spicy peppers will add a smoky heat to the salsa verde sauce.

– Chopped cilantro or parsley for garnish: A sprinkle of fresh herbs adds a bright, poppy touch to the finished dish.

1/4 cup chopped fresh cilantro (for garnish)

The recipe for Shredded Salsa Verde Chicken in the Slow Cooker calls for a variety of ingredients to create a flavorful and tender dish. One of these ingredients is 1/4 cup chopped fresh cilantro, which serves as a garnish for the finished product.

Fresh cilantro is a popular herb used in many Mexican and Southwestern dishes, known for its bright, citrusy flavor and aroma. The leaves have a delicate texture and are typically added towards the end of cooking to preserve their flavor and color.

In this recipe, the 1/4 cup chopped fresh cilantro adds a pop of color and freshness to each serving, complementing the rich flavors of the Salsa Verde sauce and the tender chicken. To prepare it, simply chop the leaves finely and sprinkle them over the top of the shredded chicken before serving.

The use of fresh herbs like cilantro is a key element in many traditional Mexican recipes, adding depth and authenticity to dishes like this Shredded Salsa Verde Chicken in the Slow Cooker. By incorporating ingredients like chopped fresh cilantro into your cooking, you can elevate your dishes and create more vibrant, flavorful meals.

Here are some fun facts about cilantro:

• Cilantro is also known as coriander or dhania.
• The herb has been used in traditional medicine for centuries, particularly in Ayurvedic practices.
• Cilantro contains antioxidants and other nutrients that have been linked to potential health benefits.

Instructions

Cooking in the Slow Cooker:

Cooking with a slow cooker can be incredibly easy and convenient, especially when it comes to preparing meals that simmer for hours on end. The key to successful cooking in a slow cooker lies in understanding how to properly prepare ingredients, layer them in the right order, and adjust seasoning throughout the process.

When preparing Shredded Salsa Verde Chicken in the Slow Cooker, start by placing boneless chicken breasts at the bottom of the crock pot. This allows for even cooking and helps the meat absorb flavors from other ingredients added later.

Next, add aromatics such as sliced onions and minced garlic on top of the chicken. These will not only add depth to the dish but also cook down and blend with other ingredients during the simmering process.

Around the edges of the crock pot, create a border using diced tomatoes. This helps prevent ingredients from becoming too soggy or mushy as they cook.

In the center of the crock pot, combine salsa verde, chicken broth, and any additional spices you prefer to add flavor to your dish. This liquid layer will help infuse flavors throughout the cooking process.

Finally, place sliced bell peppers on top, covering the rest of the ingredients. This adds visual appeal and also helps retain moisture within the crock pot.

Cooking Shredded Salsa Verde Chicken in a slow cooker typically takes 6-8 hours on low or 3-4 hours on high. After cooking is complete, remove the chicken from the crock pot and use two forks to shred it into tender strands.

Serve the shredded chicken hot with your choice of sides, such as steamed vegetables, rice, or tortillas for wrapping.

Place chicken, salsa verde, garlic, cumin, and paprika in a slow cooker.

To make this delicious and easy-to-prepare recipe, follow these steps:

The first step is to prepare all the ingredients needed for the slow cooker. You will need the following items:

• 1 pound boneless, skinless chicken breasts
• salsa verde (store-bought or homemade)
• 3 cloves of garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (optional)

Now that you have all your ingredients ready, let’s move on to the next step.

Place the chicken breasts at the bottom of a slow cooker. You can add them directly or place them in a single layer on the bottom of the slow cooker for even cooking.

Add the salsa verde over the top of the chicken, spreading it evenly to ensure that each piece gets coated with the tangy and spicy sauce.

Sprinkle the minced garlic, ground cumin, and smoked paprika (if using) evenly over the salsa verde. This will infuse the flavors into the dish as it cooks.

Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. The chicken should be tender, juicy, and fall-apart easy to shred.

Cover the slow cooker and cook on low for 68 hours or high for 34 hours.

To cook the shredded salsa verde chicken in a slow cooker, it’s essential to follow some specific steps and guidelines to ensure the dish turns out flavorful and tender.

Cooking Instructions

Place the chicken breasts at the bottom of the slow cooker. You can use one or multiple breasts depending on serving size and your personal preference.

Add the salsa verde sauce, onion, garlic, cumin, and chili powder over the chicken breasts in the slow cooker.

Cooking Times and Temperatures

• For a tender and fall-apart texture, cook on low for 68 hours. This prolonged cooking time allows the chicken to absorb all the flavors from the salsa verde sauce.
• Alternatively, you can cook the chicken on high for 34 hours. While it may not be as tender as the low-heat option, it will still result in a delicious and flavorful dish.

Keep in mind that slow cooker temperatures can vary depending on your specific model and the ambient temperature of your kitchen.

Cooking Tips

• Mix the chicken and salsa verde sauce well before cooking to ensure even distribution of flavors.
• Shred the chicken using two forks or a stand mixer with a paddle attachment once it’s cooked through for easier serving.

Remember to check the chicken periodically during cooking, especially if you’re using a new slow cooker. Adjust the cooking time as needed to prevent overcooking or drying out of the meat.

Nutrition Facts

Per Serving:

The nutrition facts for this delicious Shredded Salsa Verde Chicken recipe in the slow cooker provide a wealth of information about the nutrients present in each serving.

**Per Serving**, the breakdown is as follows: Calories: 220, which is approximately 11% of the daily recommended intake. This may vary depending on individual calorie needs and dietary requirements.

The **macronutrient composition** is a crucial aspect of nutrition facts. In this recipe, each serving contains 8g of protein, which supports muscle growth and repair. The protein content is sourced from chicken breast, making it an excellent source for lean protein.

**Fiber**, another essential nutrient, contributes 1g per serving. While the amount may seem small, fiber plays a vital role in maintaining healthy digestion and promoting satiety. Increasing fiber intake can have numerous health benefits, including reduced risk of chronic diseases like diabetes and heart disease.

The **sugar content** is relatively low at 0.5g per serving. This is because the recipe doesn’t include any refined sugars. The natural sweetness from the tomatoes in the Salsa Verde sauce contributes to this minimal sugar content.

One of the key components of the nutrition facts is the _saturated fat_ content, which stands at 2g per serving. While some saturated fats are beneficial for health, excessive consumption can lead to increased cholesterol levels and heart disease risk.

Another important aspect is the **sodium** content, totaling 350mg per serving. This is a relatively high amount, so it’s essential to consider individual sodium intake recommendations when consuming this dish. Excessive sodium consumption can contribute to high blood pressure and other health issues.

The _vitamin and mineral_ content of Shredded Salsa Verde Chicken in the slow cooker is rich in various nutrients. Each serving contains 15% of the daily recommended intake for **Vitamin A**, which supports healthy vision, immune function, and skin health. Additionally, it provides 25% of the daily recommended intake for **Iron**, a crucial mineral necessary for red blood cell production.

The nutrition facts for this recipe demonstrate that it is not only flavorful but also nutritious. By understanding the breakdown of nutrients in each serving, individuals can make informed decisions about their diet and create healthier meal options.

Serves: 46 people

Nutrition Facts for Shredded Salsa Verde Chicken in the Slow Cooker are a crucial aspect to consider when serving this dish to large groups.

**Serving size:** 1 cup of cooked chicken

Vitamin A and vitamin C content may vary based on the specific ingredients used in the recipe, but here is an approximate breakdown:

• Vitamin A: 10% of the Daily Value (DV) per serving
• Vitamin C: 20% of the DV per serving

The calorie count for this recipe is approximately 180 calories per cup of cooked chicken.

Fat content is relatively low, with about 3 grams of fat per serving. This includes:

• Saturated fat: 0.5 grams per serving
• Trans fat: 0 grams per serving

The sodium content is approximately 250 milligrams per serving.

This recipe also provides a significant amount of protein, with about 25 grams of protein per cup of cooked chicken.

Keep in mind that the percent Daily Value (DV) percentages are based on a 2,000 calorie diet and may vary depending on individual needs.

Cooking Time: 68 hours on low, 34 hours on high

The slow cooker recipe for Shredded Salsa Verde Chicken offers a convenient and flavorful meal solution. The nutrition facts for this dish are a result of the combination of chicken breast, salsa verde, and aromatics cooked in the slow cooker.

To calculate the nutrition facts, we’ll break down the ingredients and their respective quantities used in the recipe. For every 1 pound (450g) of boneless, skinless chicken breast, 1/4 cup (60g) of salsa verde, 2 cloves of garlic, and 1 tablespoon (15ml) of olive oil are required.

The nutritional values for these ingredients can be estimated as follows: chicken breast – 110 calories per ounce (28g), salsa verde – approximately 25 calories per tablespoon (15g), garlic – negligible calories but contains vitamins B6 and C, and olive oil – 120 calories per tablespoon (14g).

Assuming an average serving size of 3 ounces (85g) of the shredded chicken mixture, the estimated nutritional breakdown would be as follows:

• Calories: approximately 320-350 calories per serving
• Protein: around 35-40 grams from the chicken breast alone
• Fat: estimated to be around 8-10g from the olive oil and salsa verde, with negligible amounts coming from the garlic
• Sodium: relatively low due to the lack of added salt in the recipe, but salsa verde may contain some sodium depending on the brand used
• Carbohydrates: minimal from the garlic and small amounts from the salsa verde, making up only a small percentage of the total calories per serving

The cooking time for this slow cooker recipe is provided in two options – 68 hours on low or 34 hours on high. Cooking on the low setting would allow the chicken to break down slowly and evenly absorb flavors throughout the duration.

While the exact nutritional values will depend on specific ingredient brands and quantities used, following these estimates should provide a good understanding of what to expect in terms of nutrition facts for Shredded Salsa Verde Chicken in the Slow Cooker. This recipe can serve as a nutritious meal option due to its high protein content and relatively low calorie count.

Nutrition Data (approximate): Calories per serving are approximately 250375.

Nutrition Facts for the Shredded Salsa Verde Chicken in the Slow Cooker can be broken down into several key components, including Calories, Total Fat, Sodium, Cholesterol, and Carbohydrates.

Approximate Nutrition Data indicates that this dish contains approximately 250-375 calories per serving. This is a relatively low-calorie option for those looking to maintain a healthy diet while still enjoying flavorful and satisfying meals.

Total fat content in the Shredded Salsa Verde Chicken in the Slow Cooker is estimated at around 8-10 grams per serving, with a significant portion of this being monounsaturated and polyunsaturated fats. These types of fats are considered healthier options as they can help lower cholesterol levels and reduce the risk of heart disease.

The sodium content in this dish is relatively high, with an estimated 450-600 milligrams per serving. This may be a concern for individuals who are on a low-sodium diet or have specific health requirements. However, it’s worth noting that much of this sodium comes from the salsa and chicken broth used in the recipe.

Cholesterol levels in the Shredded Salsa Verde Chicken in the Slow Cooker are estimated at around 60-80 milligrams per serving. This is a relatively low amount of cholesterol compared to other meat-based dishes, making it a good option for those looking to reduce their dietary cholesterol intake.

The carbohydrate content in this dish is relatively low, with an estimated 20-25 grams per serving. The majority of these carbohydrates come from the salsa and chicken broth used in the recipe, as well as any additional ingredients such as onions or bell peppers.