If you’ve spent any time on $5 Dinners in the past, then you know that I’m all about recipes that are quick, easy, simple, family friendly and budget friendly. I’m all about hacking the grocery shopping experience, so I (really, we!) can spend less money on groceries.
This Salsa Verde Chicken recipe is super versatile and here’s why…
1. It only uses 2 (maybe 3) ingredients plus some salt and pepper. {Salsa Verde & Chicken Breasts and/or Chicken Thighs.}
2. It cooks in the slow cooker.
3. Then you shred it in a stand mixer.
4. It freezes, thaws and reheats beautifully.
5. It’s gluten free and dairy free – when served with appropriate sides.
6. It’s Whole30 & Paleo – when served with appropriate sides.
7. It can be used in any and all Tex-Mex flavored recipes that call for cooked & shredded chicken. I know it’s February 1st and we’re fresh off of the 31 Days of Rotisserie Chicken recipe series…I didn’t have room for this one, so I’m sharing it on the “32nd” day of the month 😉
P.S. When chicken goes on sale, buy a few extra packages and make a big batch of shredded chicken for the freezer.
See why I’m totally crushing on this shredded chicken…I’m sharing a few tips below, so be sure to check those out!
About shredding chicken in your stand mixer.
I love shredded chicken, you can use it in all kinds of recipes.
My favorite way to make shredded chicken is to slow cook it with some sauce and then take the chicken and a little bit of the juices from the slow cooker and add it all to the stand mixer and let it work the elbow grease for you.
Also, if you wanted to do a large batch to season/flavor later, you could cook the chicken with some mild seasonings like salt, pepper, garlic and onion powder, or a seasoning mix. Then you can add sauces to it later.
The longer you leave it in the stand mixer running, the more shredded and “fine” it will become.
Important: I noted this above, but to keep it from drying out (especially if you are making a large batch and plan to freeze any!) you’ll want to add some of the broth or sauce from the slow cooker. I usually add about 3/4 to 1 cup of the sauce to the stand mixer before shredding it. You can add more or less to your preferences.
If needed, season with salt and pepper to taste. I prefer to do this after shredding, as it’s tough to judge how much salt and pepper to add when you start the chicken and sauce in the slow cooker.
Ok, I think that’s enough on the tips…let’s get to the 2 (or maybe 3) ingredient recipe!
Please note: This recipe below is written for 8 to 10 servings, which the intention of eating half for 1 meal and freezing the other half. You could easily cut it in half for just a single meal. Or if you’re feeding a larger family, then make it all for 1 meal 🙂
Shredded Salsa Verde Chicken
Adapted from: Ranchero Chicken
Yield – 8 to 10Â servings
Preparation Time – 10Â minutes
Cooking Time –Â 8 hours in slow cooker
Ingredients
- about 2 1/2 lb. boneless skinless chicken breasts (or you could do half chicken breasts & half chicken thighs for a mix of white & dark meat flavors)
- 1 1/2 cups salsa verde
- Salt and pepper to taste
- Optional: garlic and/or onion powder to taste
Directions
- Add the chicken breasts (whole) and chicken thighs (if using them) to the base of the slow cooker. Pour the salsa verde over the top. Season with a little salt and pepper.
- (If you slow cooker “runs hot” and has a tendency to dry out meat, you might want to add about 1/2 cup of water as well.)
- Set on low and cook for 8 hours.
- Once cooked, transfer the chicken pieces to stand mixer (or large bowl) and add 3/4 to 1 cup of the liquid from the slow cooker and mix until shredded to your preference. (If you don’t have stand mixer, you can use 2 forks to shred the chicken in a larger bowl.)
- Use to fix with favorite shredded chicken recipes.
- Freezer Instructions: Freeze in plastic baggie or container. To thaw, place in bowl of warm water in the fridge and then reheat over low heat in large skillet with oil or water.
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