Does salsa verde go well with chicken?

Yes, it does! Salsa verde’s fresh, zesty, and mildly spicy flavor pairs beautifully with chicken. It enhances the meat’s natural savoriness without overwhelming it, making it a classic and delicious combo in Mexican cuisine.

How long will homemade salsa verde last?

Homemade salsa verde lasts about 5–7 days in the fridge when stored in an airtight container, while store-bought may last up to two weeks due to preservatives .

How long is salsa chicken good for?

Cooked salsa chicken can be safely stored in the refrigerator for 3-4 days. Always store in a sealed container and reheat before serving. Salsa chicken also freezes well for up to three months.

Why is salsa verde so spicy?

The heat depends on the type and amount of green chilies used and if seeds are included. Cooking the salsa can also reduce or concentrate heat, depending on liquid evaporation, so always taste before serving to adjust spice level if needed.

Salsa Verde Chicken: 5 Powerful Tips for Juicy, Flavorful Results

Name: Salsa Verde Chicken Made Easy: A Flavorful Dinner Recipe You’ll Love
Prep time: 5 min
Cook time: 2 h 30 min
Total time: 2 h 35 min
Cuisine: Mexican
Ingredients: 2 pounds boneless, skinless chicken breasts or thighs; 2 cups salsa verde; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon cumin; 1 teaspoon oregano; 5 garlic cloves, minced; 1 poblano or jalapeño, diced (optional); ½ yellow onion, diced; Juice of 1 lime; ½ cup cilantro, chopped; Kosher salt, to taste

Description

Salsa Verde Chicken: tender, zesty chicken cooked with tomatillo salsa for unbeatable weeknight flavor easy, freezer-friendly, and beloved by all.

Ingredients

Scale

2 pounds boneless, skinless chicken breasts or thighs

2 cups salsa verde

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

1 teaspoon oregano

5 garlic cloves, minced

1 poblano or jalapeño, diced (optional)

½ yellow onion, diced

Juice of 1 lime

½ cup cilantro, chopped

Kosher salt, to taste

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Instructions

1. Place chicken, salsa verde, spices, garlic, pepper, and onion in slow cooker.

2. Toss to coat everything evenly.

3. Cover and cook on high 2.5-3 hours (or low 4-5 hours).

4. Remove chicken, shred using two forks.

5. Return shredded chicken to cooker; stir in lime juice and cilantro.

6. Taste, adjust salt, and serve warm in tacos, over rice, or as desired.

Notes

Great for meal prep, freezes well up to 3 months.

Substitute thighs for juicier meat; add more chilies for extra heat.

Use homemade or good quality store-bought salsa verde for best results.

Top with avocado, pickled onions, or shredded cheese.

Prep Time: 5 minutes
Cook Time: 2 hours, 30 minutes
Category: Chicken, Dinner
Method: Slow Cooker or Oven
Cuisine: Mexican

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 3g
Sodium: 620mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 34g
Cholesterol: 65mg