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Easy Spring Crockpot Creamy Salsa Verde Chicken

spring crockpot creamy salsa verde chicken - featured image
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A creamy, tangy, and slightly spicy slow cooker chicken dish that’s perfect for spring gatherings. Made with simple ingredients and minimal prep, this recipe is a crowd-pleaser that comes together in just 10 minutes of active time.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs
  • 1 (16-ounce) jar salsa verde
  • 4 ounces cream cheese, softened and cut into cubes
  • 1/2 cup chicken broth, low-sodium
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime (about 2 tablespoons)
  • 1 jalapeño, seeded and minced (optional)
  • 1/4 cup sour cream or Greek yogurt (optional)
  • Warm tortillas (corn or flour), for serving
  • Cooked rice (white, brown, or cauliflower rice), for serving
  • Fresh toppings: diced avocado, sliced radishes, crumbled queso fresco, extra cilantro

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, and cumin.
  2. Place the seasoned chicken in the bottom of a 4-6 quart crockpot in a single layer. Pour the salsa verde and chicken broth over the top. Sprinkle the minced garlic evenly across the surface. Do not stir.
  3. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken reaches 165°F internally and shreds easily with a fork.
  4. Remove the chicken to a cutting board or large bowl. Use two forks to shred it into bite-sized pieces.
  5. Add the cubed cream cheese to the hot liquid in the crockpot. Stir gently until it melts completely and the sauce is smooth and slightly thickened (3-5 minutes).
  6. Return the shredded chicken to the crockpot and stir to coat evenly with the sauce. Add the lime juice, chopped cilantro, and sour cream or Greek yogurt if using. Stir gently and let it heat through for another 5-10 minutes. Taste and adjust seasoning.
  7. Serve immediately in warm tortillas or over rice. Top with fresh avocado, radishes, queso fresco, and extra cilantro.

Notes

For best results, let cream cheese come to room temperature before adding to prevent lumps. Do not lift the lid during cooking. Leftovers taste even better the next day and can be frozen for up to 3 months.

Nutrition

Keywords: crockpot, slow cooker, salsa verde chicken, creamy chicken, spring recipe, easy dinner, potluck, Mexican

Find it online: https://lenatable.com/easy-spring-crockpot-creamy-salsa-verde-chicken/