Satisfy those Mexican dinner cravings with this easy Crockpot Salsa Verde Chicken Recipe!
Skip the Taco Tuesday, and go Crockpot crazy instead. Seriously… your taste buds will thank you!
Here’s what you’ll need…
Crockpot Salsa Verde Chicken Recipe
- 4 Boneless Skinless Chicken Breasts (approx. 3 lbs.)
- 1 cup La Victoria Salsa Verde, Thick ‘n Chunky
- 4 oz. (1 can) Diced Green Chiles, mild
- ½ tsp. Garlic Salt
- 1 cup shredded Kraft Pepper Jack Cheese
- ½ cup fresh Diced Tomatoes
- Place chicken in Crock Pot, and cook on HIGH for 3 hours, or on LOW for 6 hours, covered.
- After 3 hours on HIGH, or 6 hours on LOW, drain the juices from Crock Pot.
- Mix the Salsa Verde, Green Chiles, and Garlic Salt together n a medium sized bowl, then pour mixture evenly over Chicken in the Crockpot.
- Evenly sprinkle Pepper Jack Cheese over Chicken.
- Cook for 30 more minutes on HIGH, or until done.
- Garnish with diced tomatoes. Enjoy!
Here’s What You’ll Need for This Recipe:
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Have YOU ever tried Salsa Verde Chicken before?
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