This recipe is so easy, it’s surprising how good it is!
Use Jarred or Homemade Salsa Verde
If it’s not the season for fresh tomatillos to make the salsa verde from scratch, it is easily available jarred (look for it in the salsa section, or Mexican food section, of your grocery store). Thankfully with our ginormous tomatillo harvest this summer, we have plenty home canned in the pantry. Many thanks to my dear friend Bruce, who came up with this recipe and urged me to give it a try. It’s perfect for a midweek meal. Enjoy!
Salsa Verde Chicken in the Slow Cooker
Try this tip from commenter Nichole: Add the chicken and salsa verde to a slow cooker and cook on low for 3 to 4 hours. Shred the chicken, place it back in the crock, cover with cheese, and cook for 15 to 20 minutes more. She serves it over rice and says it’s “delicious!”
Use Rotisserie Chicken for a Shortcut
Here’s a shortcut tip from commenter Emily: Use cooked rotisserie chicken breast. Put a little salsa verde at the bottom of a casserole dish, place the chicken breasts on top, and top with the remaining salsa verde. Top with cheese. Bake at 350ºF for about 20 minutes, or the chicken reaches 155 ºF, on the middle rack. Move the dish to the top rack for 10 more minutes to brown the cheese, making sure the chicken has reached 165 ºF. Since the chicken is already cooked, we suggest covering the dish with foil for the first 20 minutes of this shortcut so it doesn’t dry out.
More Easy Southwestern Dinner Recipes!
Twice Baked Southwestern Sweet Potatoes Cheesy Taco Pasta Santa Fe Pork and Black Bean Stew Creamy Cheesy Turkey Enchiladas Arizona Cheese Crisp
You could easily make this with boneless, skinless chicken thighs as well. You may need to cook them just a few minutes longer than the breasts. Line a 1 1/2- to 2-quart casserole baking dish with the chicken pieces. Try to cover the bottom as completely as you can with the chicken.
