Easy Crock Pot Salsa Verde Chicken – Loaded with salsa verde (green sauce) and delicious chopped tomatoes, this healthy crock pot chicken is incredibly flavorful and extremely easy to make. Just place it all in the crock pot and walk away.
I should’ve called it the “Dump & Go” chicken dinner.
Sidenote: Don’t you HATE IT when people say “should OF”, when they really mean to say “should’ve”? Like, should HAVE. Grammar mistakes kinda irk me… a lot. But I just said “kinda” which is totally unacceptable, but very midwestern, so I’m just staying true to my home, homey.
Anywho. Hallo Hallo, lovelies!👈 (Been watchin’ too much Ladies of London – they’re rubbing off on me.) Smile BIG – it’s Sunday Fundaaaay!
Don’t EVEN think about manic Monday… not yet. You can, but not until 7 pm tonight, when you start to remember all the things you have to get done before Monday arrives. Coo’?
Also? I’ve noticed that our Savory Sundays are slowly becoming Crock Pot Sundays. Are we okay with that? If not, just let me know, and we might work it out.
Personally, I think it’s great, especially these easy “dump and go” dinners because, it literally takes 5 minutes to prep dinner and the rest is done by our Crock Pot crock pot.
Sidenote: IS that why it’s called a crock pot? Because of the brand?? HA!
I’m just kidding! Of course I knew that!
😉 It’s like that whole Kleenex by Kleenex thing.
6 boneless skinless chicken breasts
salt and fresh ground pepper, to taste
1 jar (16-ounces) Salsa Verde (I use Herdez Salsa Verde)
1 can (14.5-ounces) chopped tomatoes
1/2 tablespoon (or to taste) ground cumin
1/2 tablespoon (or to taste) chili powder
1 onion, diced, for garnish
chopped parsley or cilantro, for garnish
Lightly spray the crock with cooking spray.
Season chicken breasts with salt and pepper and place chicken in the crock pot.
Add salsa verde, chopped tomatoes, cumin, and chili powder; stir well to combine.
Cover and cook for 3.5 to 4 hours on HIGH, or 5 to 6 hours on LOW.
Remove cover and transfer chicken breasts to a cutting board; using two forks, shred the chicken.*
Stir the shredded chicken back into the crock pot.
You can find complete recipes of this EASY CROCK POT SALSA VERDE CHICKEN in diethood.com
You may have noticed I’ve been on a bit of a falafel kick lately (exhibit A, B and C).
When I find something I love, I’ve been known to make spin-offs and improve techniques and flavors as I go. This recipe is no exception.
Say hello to your next 30-minute meal: Turmeric Chickpea Fritters that are tender on the inside, crispy on the outside, loaded with garlicky flavor, and infused with the wonder spice known as turmeric.
This recipe is simple, requiring just 30 minutes start to finish and very simple methods. It’s also loaded with antioxidants, boasts anti-inflammatory benefits, and gets its lovely yellow-orange hue from turmeric.
It starts in the blender (pictured above), gets a crispy edge in the skillet (pictured below), and firms up in the oven while you prepare any toppings like my zingy Garlic Dill Sauce – the perfect, 4-ingredient topping for this dish.
1-2 Tbsp (15-30 ml) olive oil, divided (plus more for sautéing)
4 cloves garlic (2 Tbsp | 12 g), minced
1/2 cup (34 g) panko bread crumbs
1/4 cup (15 g) fresh parsley, finely chopped
3 Tbsp (15 g) vegan parmesan cheese
optional: 1 Tbsp (10 g) hulled white sesame seeds or hemp seeds
2 tsp (8 g) coconut sugar
1/2 tsp ground turmeric
1 1/2 tsp ground cumin
Pinch sea salt and black pepper
1/2 lemon, juiced (1 Tbsp | 15 ml)
1 15-ounce (425 g) can chickpeas, drained, rinsed and thoroughly dried
2 Tbsp (10 g) vegan parmesan cheese
3 Tbsp (12 g) panko bread crumbs
FOR SERVING optional
Pita or Lettuce Cups
Fresh parsley, chopped
Garlic Dill Sauce
Preheat oven to 375 degrees and add flax egg to a food processor or high speed blender.
Heat a large metal or cast iron skillet over medium heat. Once hot, add 1 Tbsp (15 ml) olive oil and minced garlic. Sauté until slightly browned, stirring often – about 3 minutes. Remove from heat and cool slightly, then add to food processor or blender with flax egg.
Next add panko bread crumbs, parsley, vegan parmesan cheese, sesame seeds (optional), coconut sugar, turmeric, cumin, a pinch each salt + pepper, and 1 tsp olive oil, and lemon juice. Pulse/blend until small bits remain, scraping down sides as needed.
Next, add rinsed/dried chickpeas and blend/pulse until a moldable “dough” is formed, scraping down sides as needed. You don’t want the chickpeas to turn into a paste, but you also don’t want any left whole.
Taste and adjust seasonings as needed. I added a bit more vegan parmesan and salt. Add more panko bread crumbs if the mixture feels too wet. You want them to be very flavorful, so season liberally.
To make the coating, mix vegan parmesan cheese and panko bread crumbs in a shallow bowl. Set aside.
Scoop out heaping 1 Tbsp amounts of dough (I used this 1.5 Tbsp scoop from Amazon) and form/roll into balls – about 15 total. They can be fragile, so handle gently.