oday, we’re diving into the world of mouthwatering Salsa Verde Chicken—a flavor-packed, time-saving freezer meal that will be your savior on those extra hectic days.

Imagine a dish that embodies the vibrant essence of Mexican cuisine. Mouthwatering chicken thighs, lovingly marinated in a zesty, tangy salsa verde, are the stars of this recipe. The salsa, a delightful blend of tomatillos, green chilies, onions, and cilantro, delivers a fiesta of flavors that dance on your taste buds with each bite. It’s a symphony of spicy and savory, with a touch of citrusy brightness—a medley that captures the essence of homemade comfort food.

Now, let’s talk convenience! In the world of parenting and busy schedules, finding the time to whip up a delicious meal every night can feel like an Olympic feat. But that’s where our Salsa Verde Chicken freezer meal comes to the rescue. Prepare it ahead of time, pop it in your freezer, and you’ve got a gourmet dinner waiting in the wings, ready to emerge as the hero of your dinnertime story.

This isn’t just a recipe; it’s a solution to the age-old question, “What’s for dinner tonight?” It’s a way to show love and support to your fellow parents and friends by sharing the gift of a homemade meal that’s as satisfying as it is convenient. This magical recipe will be loved and adored by all.

So, join me in the kitchen as we explore this culinary gem, perfect for making ahead and sharing with friends who could use a helping hand.

Why you’ll love this Salsa Verde Chicken for Weeknight Dinners

Time Saving Recipe
Family Friendly
Make Ahead Magic
Flavorful Fiesta
Healthier Choice
Budget-Friendly

Salsa Verde Chicken Freezer Meal Recipe

Hannah Stewart

Succulent chicken thighs, lovingly marinated in a zesty, tangy salsa verde, are the stars of this culinary show.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 4

Course Main Course

Cuisine Mexican

Servings

Calories 257 kcal

Equipment

1 Slow Cooker
1 gallon freezer bag

Ingredients

2 lb chicken breasts
16 oz tomatillo salsa verde heat choice of preference
2 tbsp fresh lime juice (juice of one lime)
1 tsp garlic powder
1/2 tsp salt

For serving

tortillas rice, or chips
taco toppings of your choice

Instructions

Freezer Prep Directions:

Prepare a gallon freezer bag, labeling according to your preferred method.
Add all ingredients to the labeled gallon freezer bag.
Seal bag, removing as much air as possible, and freeze for up to three months.

Slow Cooker Directions:

Thaw freezer bag in fridge 12-24 hours before cooking.
Dump contents of the freezer bag into a slow cooker.
Cook on low 4-6 hours.
Shred the chicken directly in the pot with two forks and stir well to ensure the chicken is evenly coated with the sauce.
Serve in tortillas, over rice, or on top of chips!
Optional: Garnish with your favorite taco toppings!

Instant Pot Directions

Dump the contents of the freezer bag into the Instant Pot, add 1/2 cup water.
Set to High Pressure for 20 minutes, then allow a 10-minute natural release followed by a quick release.
Shred the chicken directly in the pot with two forks and stir well to ensure the chicken is evenly coated with the sauce.
Serve in tortillas, over rice, or on top of chips!
Optional: Garnish with your favorite taco toppings!

Dietary Adjustments

Make it Gluten-Free:

Ensure your salsa is gluten-free.

Make it Dairy-Free:

This recipe is naturally dairy-free.

Freezer Labels

Salsa Verde Chicken Freezer Meal Printable Labels

Notes

May top with favorite taco toppings! (cheese, guacomole, salsa, etc…)
Make it pretty: Garnish with fresh cilantro and a lime wedge.

Nutrition

Calories: 257kcalCarbohydrates: 49gProtein: 18.9gFat: 3.9gSaturated Fat: 1.1gCholesterol: 145mgSodium: 7162mgPotassium: 456mgFiber: 2.7gSugar: 20.3gCalcium: 37mgIron: 1mg

Keyword Crockpot Salsa Verde Chicken, freezer meals, Salsa Verde Chicken and Rice, Salsa Verde Chicken Casserole, Salsa Verde Chicken Tacos

Equipment needed to make Delicious Salsa Verde Chicken

1 Slow Cooker
1 gallon freezer bag

Ingredients for your Chicken Salsa Verde

2 lb chicken breasts
16 oz tomatillo salsa verde heat choice of preference
2 tbsp fresh lime juice (Juice of one lime)
1 tsp garlic powder
1/2 tsp salt

How to Make a Salsa Verde Chicken

Prep/freezer directions:

Label Freezer bag with recipe name, cooking from frozen directions and expiration date (today’s date plus three months).
Add all ingredients to a labeled gallon freezer bag.
Store in the freezer for up to three months.

Cooking directions:

Thaw overnight in the fridge or in the morning in some warm water (meal may not be 100% thawed but that is ok).
Add freezer bag contents into the slow cooker.
Cook on low for 4 hours, 4-5 hours if frozen.
Shred chicken breasts and stir into sauce in a slow cooker.
Serve in tortillas, over rice, cauliflower rice or on top of chips!
Optional: Garnish with your favorite taco toppings!

What to pair with your Make-Ahead Chicken Salsa Verde

Sides:

Mexican Rice
Black Bean and Corn Salad
Avocado Cilantro Lime Rice

Desserts:

(Pastel Imposible) Chocoflan
Mexican Fried Ice Cream
Coconut Tres Leches Parfait

Mocktails:

Spicy Pineapple Ginger Mocktail
Pineapple Ginger Ale Punch
Virgin Margarita

Popular Substitutions and Additions

Substitutions:

Protein Substitute (Chicken Breasts): Swap chicken breasts for boneless, skinless chicken thighs. They tend to be more forgiving and stay moist during reheating, making them a great alternative.
Salsa Verde Heat Level (Tomatillo Salsa Verde): Adjust the heat level of the tomatillo salsa verde to your preference by choosing mild, medium, or hot salsa. This allows you to control the spiciness of the dish.
Fresh Garlic Substitute (Garlic Powder): If you prefer the taste of fresh garlic, substitute the garlic powder with 2-3 cloves of minced fresh garlic. This will provide a more pronounced garlic flavor.

Additions:

Corn and Black Bean Salsa: Add a can of drained and rinsed black beans and a cup of corn kernels to the Salsa Verde Chicken mixture. This not only adds texture but also enhances the overall flavor.
Fresh Cilantro: Incorporate a handful of chopped fresh cilantro leaves before freezing. Cilantro adds a burst of fresh, herbal flavor to the dish.
Sliced Jalapeños: For an extra kick of heat and a touch of crunch, add some sliced jalapeños to the Salsa Verde Chicken mixture before freezing. Adjust the amount to suit your spice tolerance.

These substitutions and additions will help you customize your Salsa Verde Chicken to your taste preferences while ensuring that the dish remains freezer-friendly. Enjoy your flavorful and convenient freezer meal!

How to Reheat and Store Salsa Verde Chicken after cooking?

If you are planning to store your Salsa Verde Chicken leftovers, allow the Salsa Verde Chicken to cool down to room temperature before refrigerating or freezing. If you plan to consume the leftovers within a few days, it would be best to store them in an airtight sealed container to prevent moisture loss and absorption of odors from other foods.

If you do not plan to consume the leftovers within a few days, freezing is the best option to prolong your shelf life with your leftovers. If freezing, make sure to use freezer safe containers or vacuum-sealed bags. It’s a great idea to divide the salsa verde chicken into smaller portions for easier reheating.

Clearly label the container or bag with the date when the Salsa Verde Chicken was prepared to keep track of its freshness. Avoid stacking items on top of the Salsa Verde Chicken to prevent them from being crushed.

How long will Salsa Verde Chicken last in the fridge?

When you properly allow your leftovers to cool down, and you have placed your leftovers in the proper containers and bags, your leftover Salsa Verde Chicken will remain fresh for 4-5 days.

Can I freeze step-by-step Salsa Verde Chicken after cooking?

Of course, Freezing is an excellent way to extend the shelf life of your leftovers and enjoy them at a later date. There are a few things you should do to properly set up your leftovers for quality and freshness.

Allow the Salsa Verde Chicken to cool down to room temperature after cooking. To make reheating and thawing easier, consider dividing out your leftovers into single serve portions, this helps with portion control and makes it easier to thaw and reheat smaller quantities. Use airtight freezer-safe containers or heavy-duty freezer bags for storing the salsa Verde Chicken.

Ensure your leftovers are tightly sealed. Label each container or bag with the date when the Salsa Verde Chicken was prepared. Place the labeled and sealed containers or bags in the coldest part of your freezer. Try to avoid stacking heavy items on top to prevent crushing the Salsa Verde Chicken.

How to reheat Quick and Easy Salsa Verde Chicken?

When you are ready to reheat, make sure to thaw out your frozen Salsa Chicken Recipe. It is best to thaw out in the refrigerator overnight. Once thawed, reheat the Salsa Verde Chicken until it reaches an internal temperature of 165 degrees before serving. You can use a microwave or stovetop for reheating, depending on your preference. By following these steps you can safely freeze and enjoy your Salsa Verde Chicken leftovers at a later date, ensuring it remains flavorful and free from freezer related issues that may exist.

Delicious Salsa Verde Chicken Dish FAQs

What goes well with a Salsa Verde?

Salsa Verde is a versatile condiment that pairs well with a wide range of dishes. It is traditionally used as a dipping sauce for tortilla chips or as a topping for tacos and enchiladas.

However, its bright and different tang flavors can complement various main entrees. Salsa Verde is excellent when paired with grilled meats, seafood, roasted vegetables, and as a drizzle even over eggs, making it a flavor packed addition to breakfast, lunch, and dinner options.

It is also a popular compliment to grilled or roasted chicken,pork, and steak, adding a refreshing and zesty contrast to the richness of the proteins.

Where did Salsa Verde originate from?

Salsa Verde, which translates to “green sauce” in Spanish, has origins in Mexican and Spanish cuisines. Its roots can be traced back to ancient Aztec and Mayan cultures, where indigenous people used ingredients like tomatillos, green chilis, and herbs to create a flavorful sauce.

Over time, Spanish colonists introduced European Ingredients like garlic and cilantro to the mix. Today, salsa verde is enjoyed not only in Mexican dishes but also in various Latin American and Mediterranean cuisines and dishes.

Is Salsa Verde served Hot or Cold?

Salsa Verde can be served both hot or cold, depending on the dish and your personal preference. It is commonly served at room temperature or chilled as a condiment or a dip.

However, in some recipes, particularly in Mexican cuisine, salsa verde is heated and simmered to enhance the flavors and is served warm as a sauce for dishes like enchiladas and chilaquiles, or even as a marinade in a sauce.

What is Salsa Verde Sauce made of?

Salsa Verde sauce typically consists of tomatillos, green chili peppers (such as jalapeños or serranos), onions, garlic, and cilantro. These ingredients are blended or processed together to create a vibrant green sauce. Additional seasonings may include salt, lime juice, and sometimes sugar to balance the flavors.

The exact recipe may vary from region to region and based on personal taste, with some variations incorporating ingredients like avocado or green bell peppers for creaminess or added depth of flavor.

What does salsa verde stand for?

In Spanish, “salsa verde” translates to “ green sauce.” The name accurately describes the sauces’ vibrant green color, which is derived from the use of the tomatillos and green chili peppers as its primary ingredients.

What are some alternatives to salsa verde for dietary restrictions?

For those that have dietary restrictions, there are several alternatives to the traditional salsa verde: 1. Avocado Salsa, a creamy and mild, avocado salsa uses ripe avocados as the base, making it a suitable substitute. 2. Mango salsa, sweet and fruity, mango salsa pairs well with many dishes and can replace salsa verde in certain applications. 3. Tomato-based salsas, salsas made with ripe tomatoes, onions, and herbs can offer

Why is salsa verde so hot?

Salsa Verde can be spicy because it often includes green chili peppers, such as jalapeños. The level of spiciness depends on the type and amount of chili peppers used. When you prefer a milder version of Salsa Verde, you use less peppers.

Others enjoy the heat and use hotter chili peppers. The spiciness adds a pleasant kick to the sauce and enhances its flavor profile.

:What can you serve with a Salsa Verde Chicken recipe?

A salsa Verde Chicken recipe pairs well with various side dishes, including Mexican rice, black bean and corn salad, avocado cilantro lime rice, tortillas or tortilla chips.

You can also serve a Salsa Verde Chicken with a side of sour cream, guacamole, or a fresh tomato and onion salsa for a complete and totally satisfying meal.

What common mistakes do you need to avoid when making a Salsa Verde Chicken?

When you are making a Salsa Verde Chicken, there are a few common mistakes that you should try to avoid. Common mistakes when making Salsa Verde Chicken include overcooking the chicken, not adjusting the spiciness of the salsa verde to taste, and not allowing the flavors to meld together during the cooking.

Additionally, using too much salt or overloading the dish with other ingredients can lead to imbalanced flavors that just don’t flow well. It’s important to taste and adjust the seasonings as needed while cooking to achieve the desired flavor profile of your dish.

Other Mexican inspired recipes you’ll love!

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Jerk Chicken Freezer Meal Recipe – My Family Dinner says:

9 months ago

[…] February 10, 2024 […]
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Jacobs Jane says:

4 years ago

Add the chicken to the slow cooker in one single layer. Sprinkle the salt, garlic powder, onion powder, and cumin evenly over the chicken. Pour the jar of salsa on top of the chicken, making sure it s all covered. Cook on low for 4-5 hours. With 30-60 minute f2 s left of cooking time, remove the lid and using two forks, shred the chicken. It will seem like there s a lot of liquid, but once all the chicken is shredded it will absorb most of the liquid. Continue to cook and keep warm until ready to serve. Add to tacos, salads, or serve on top of rice!
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