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Try this Crockpot Express Salsa Verde Chicken—a blend of tangy, vibrant, and Mexican-inspired flavors packed into every bite!
Crockpot Express Salsa Verde Chicken is one of those dishes that’s super easy to make, yet delivers big on flavor. It’s perfect for those busy days when you want a delicious meal without spending hours in the kitchen.
This recipe uses tangy and vibrant salsa verde, which is a zesty green sauce made with tomatillos, jalapeños, onions, and cilantro. You can make your own or buy your favorite store brand.
It adds a fantastic kick to the chicken, infusing it with tons of flavor.
Now, if you’ve never heard of a Crockpot Express before, don’t worry. It’s a multi-cooker just like the Instant Pot or other brands of electric pressure cookers.
It’s basically a magical kitchen appliance that combines the goodness of a slow cooker and a pressure cooker, giving you the best of both worlds.
Some commonly asked questions about the Crockpot Express:
NPR simply means after the cooking cycle is complete, let the Crockpot Express naturally release pressure through the bobber valve. This starts automatically as soon as it’s done cooking. Always use NPR when cooking meats or things like soup that might splatter. See more here: 10 Things I Wish I’d Known Before Using my Crockpot Express
Yes. Some steam will be released from the valve as it comes to pressure. Usually, the HEAt display will go off and switch to the timer countdown within 1-2 minutes of the steam releasing from the valve.
Yes! It’s perfectly safe to cook frozen meat in the pressure cooker. However, it will take longer for the pot to preheat and begin cooking. For best results, always thaw meat first. But in a pinch, cooking from frozen will work.
The E6 error is similar to the “burn notice” on the Instant Pot. Typically, it means there’s not enough liquid and the pot. You can read more about the Crockpot Express E6 Error here.
What to serve with Crockpot Express Salsa Verde
- Crockpot Express Mexican Rice-this would be especially good made with the liquid that’s left in the pot after cooking the chicken!
- Crockpot Express Cilantro Lime Rice-if you have a rice cooker, you can use that as well
- Homemade Flour Tortillas
- Southwestern Chopped Salad
- Easy Pico de Gallo-use this as a topping or for eating with chips
Salsa Verde Chicken
- 2 pounds chicken thighs bone-in, skin on
- 2 bell peppers sliced (I used red and yellow)
- 1 1/2 teaspoons chili powder
- salt and pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 3 cloves garlic minced
- 1 cup salsa verde
- juice of one lime
- 1/2 cup chicken broth or water
- chopped cilantro for garnish
- 2 bell peppersSlice the peppers into strips and place them on the bottom of the inner pot.
- 1 1/2 teaspoons chili powder, salt and pepper, 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, 2 pounds chicken thighsIn a small bowl, combine the chili powder, salt, pepper, paprika and cumin. Sprinkle over both sides of each chicken thigh.
- 3 cloves garlicPlace the seasoned chicken thighs on top of the peppers. Top with garlic.
- 1 cup salsa verde, juice of one limePour the salsa verde over the chicken and squeeze the lime over the top.
- 1/2 cup chicken broth or waterGently pour the broth into the pot (try not to wash away any seasoning or salsa from the tops of the chicken thighs.)
- Close and lock the lid, and turn the steam release valve to closed. Press Poultry (high pressures) and leave it at 15 minutes.
- When cooking cycle has ended, allow a 10 minute natural pressure release. Flip the steam release valve open to remove any remaining steam.
- If desired, place the chicken on a sheet pan and broil for 2-3 minutes to brown and crisp up the skin a bit.
- chopped cilantroGarnish with cilantro and serve with rice or tortillas!