Salsa verde chicken is probably the first dish I ever made in a slow cooker. It really couldn’t be easier a jar of salsa, some chicken, and 4 hours later a delicious, healthy meal that tastes better than you could ever imagine a recipe with just two ingredients could taste. However, over time, I have started to want more from my salsa chicken. So today I wanted to share some quick ways to doctor up traditional salsa chicken.
First, let’s start with the chicken. Although all chicken breast would work and has lower calories, I like a combination of breasts and thighs to keep everything nice and moist. A lean beef roast or pork tenderloin is also delicious. Next is the salsa. This recipe gives you three options for salsa a simple jar, a doctored up store-bought salsa, or the most labor intensive but best tasting the homemade version. Lastly, let’s consider making it creamy and even cheesy. Salsa chicken can be totally transformed by adding some reduced fat cream cheese or sour cream. De-lic-ious! Any of these would work with either red or green salsa.
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