Check out this super simple Paleo Salsa Verde Slow Cooker Chicken recipe. I have used this recipe to create many meals, especially as a protein on taco salads or tacos using organic corn tortillas.
You can see some of the ways I’ve enjoyed it below – as posted on Instagram many times!
If you make this recipe, be sure to tag me in your photo posts about it, I can’t wait to hear how you like it!
Check out my “Cooking with Diane” video below. I show you exactly how I make this dish!
Salsa Verde Slow Cooker Chicken
grain-free • gluten-free • dairy-free • nut-free • egg-free • 21DSD
PREP TIME: 10 min
COOKING TIME: 6 hours
SERVINGS: 12-16 (it’s a very big batch!)
- 1 large onion, sliced
- 6 to 8 cloves of garlic, smashed
- 24 oz jar roasted salsa verde (I used Whole Foods brand here)
- 4 pounds organic boneless, skinless chicken breasts (I used more but 4# would be perfect, you can also use thighs if you prefer)
- 2 Tablespoons Kasandrinos Extra Virgin Olive Oil (use code BALANCEDBITES to save 15%)
- 1 Tablespoon paprika
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 2 bay leaves
- 1/3 to 1/2 cup chicken broth
- 1/4 cup tomato paste (for sauce)
- Add the sliced onion and smashed garlic to the bottom of the slow cooker. These are going to be the base flavor of the dish.
- Place the chicken breasts on top of the onion and garlic.
- Pour the jar of roasted salsa verde over the chicken.
- Add 2 tbsp of extra virgin olive oil to the slow cooker. My favorite is Kasandrinos Extra Virgin Olive Oil (use code BALANCEDBITES to save 15%).
- Add the remaining spices: paprika, cumin, coriander, sea salt, pepper, and bay leaves.
- Zhuzh around (meaning mix around!) all of the ingredients in the slow cooker. You want to make sure you have enough liquid, but keep in mind that the onions (veggies, in general) and the chicken will give off some liquid. Add about 1/3 to 1/2 of chicken broth for good measure.
- Cover and turn the slow cooker on HIGH for 6 hours, but check on the chicken after 4 hours.
- At 4 hours, remove the big chunks of chicken and allow the liquid to continue to reduce down for 2 more hours.
- Once chicken is cooled, shred by hand or by using 2 forks.
For the sauce:
- Take the liquid from the slow cooker, 1/2 at a time, and add to a Vitamix (or similar blender). When blending a hot liquid, only fill your blender halfway to avoid splattering that hot liquid everywhere. Don’t forget to remove the centerpiece from the blender to allow steam to escape. Use an old kitchen towel (or two!) to cover the open hole of the blender, while still allowing steam to escape.
- Then, pour the liquid into a cast iron dutch oven. Simmer and reduce the liquid. This will create more of a sauce texture.
- You could easily leave it the soup texture and add the chicken back in, some more veggies and call it a chili!
- Once reduced, whisk in the tomato paste. This will add a great flavor, but you will want to season with more salt and pepper, to your own taste. Continue to whisk until well combined. Cover and allow to simmer until desired consistency.