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Clean recipe · cooking.nytimes.com

Slow-Cooker Salsa Verde Chicken

This spicy, saucy chicken takes almost no time to prep in the morning and only 5 minutes to finish before eating. At its simplest, the recipe is a meal-in-a-bowl stew, and the toppings are key to making it feel special. You could serve the chicken over rice or a whole grain, or use it as a taco or enchilada filling (use a slotted spoon to serve the chicken, if it is very saucy). You can also add 1 cup of frozen or fresh corn, or a drained 15-ounce can of black beans or pinto beans; just add them at the end along with the fresh cilantro and scallions. The level of heat in jarred salsas can vary, so taste yours first to ensure it is to your liking. If you want more spice, leave some of the jalapeño seeds in, or use hot canned green chiles instead of mild ones.

Original recipe: cooking.nytimes.com

Yield:
4 servings
Total:
5 hr
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Ingredients

  1. 1 ½ pounds boneless, skinless chicken thighs
  2. 1 ½ cups jarred salsa verde
  3. 1 (4-ounce) can chopped mild green chiles
  4. 8 garlic cloves, finely chopped
  5. 1 jalapeño, stemmed, seeded and diced
  6. 1 teaspoon garlic powder
  7. 1 teaspoon onion powder
  8. 1 teaspoon ground cumin
  9. 3 scallions (green and white parts), thinly sliced
  10. 1 small bunch cilantro, leaves and tender stems finely chopped (about 1 heaping cup)
  11. Kosher salt, to taste
  12. Fresh lime juice, to taste
  13. Any combination of rice, tortillas, pepitas, queso fresco, diced avocado and crushed tortilla chips, for serving

Instructions

  1. Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow-cooker. Stir to evenly combine. (Don’t add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow-cooker auto-switch to warm for the remaining time.)
  2. Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.