I have done something very close to this. I put 2-3 chicken breasts in a crock pot along with sliced onion and jarred Salsa Verde. Put on low for 8 hours and it turns out really good. We normally then fill warmed whole wheat tortillas with this yummy goodness along with Monterrey Jack cheese. Add some black beans on the side and you are good to go!

The recipe looks great but can you tell me about the plate? Who makes it and what is the pattern?

That's Arabia Valencia (you can Google it). The pattern has been discontinued unfortunately, it's so lovely. Hand painted cobalt blue. ~Elise

Salsa Verde Chicken is always a winner, but please consider utilizing the skin! Roast or crisp up the chicken breasts with the skin and deglaze to render the flavor. Remove the skin (optional) before adding the Salsa Verde. This will add depth to the flavor.

Can't do it that way with this recipe, but what we did do is crisp up the skins in a skillet on the stove-top, sprinkled with chipotle powder and salt. Then chopped them and sprinkled them on top of this dish, or put them in a warm tortilla for a chicken skin taco. ~Elise

I like adding a little heavy cream to the salsa verde, it's much smoother that way and I think it elevates the dish!

I make this with half an onion roughly chopped and a clove or two of garlic. A few pickled peppers add a nice kick. Pork chops are a good replacement for the chicken too.

For sides, try black beans, refried beans, Spanish/Mexican rice, corn tortillas, corn on the cob/frozen corn....we even like crispy baked potato wedges with it.

I wanted to ask who ever wrote the recipe, how do you make the green sauce?, and why you pull the chicken out of the oven at 150 degrees, that chicken will not be cooked all the way, it is extremely dangerous to pull chicken at less than 165 degrees. I am just trying to prevent anyone from getting sick.

There is a link to the green sauce in the ingredient list. You pull out the chicken at 150°F so that you can sprinkle cheese over it and return it to the oven for another 5-10 minutes. It will continue to cook and the chicken's internal temperature will continue to rise. If you wait until it's 165°F before pulling it out the first time, it will be quite overcooked by the time the dish is actually done. ~Elise

This dish screams "Serve me with cornbread" .... so I shall!

Made this last night - so easy and so good! I served with quinoa and a salad of chopped red/green peppers, cubed cucumbers & avocado, and sliced scallions tossed with lime juice and salt. Thanks!

This was wonderful! Easy, inexpensive, low in calories, and delicious!! A big hit with the mom and boyfriend!

I made this for dinner and everyone loved it. The chicken was moist, tender, and full of flavor. This recipe is a keeper.

I just wanted to let you know that I made this dish this week. I decided to go with a pound and a half of boneless skinless chicken thighs instead of breasts (I find thighs to be more flavorful and less fussy). Other than that, I followed the recipe exactly. The chicken came out tender and delicious and not spicy. We served it over some rice with a side salad for a quick, healthy midweek meal. Thank you so much!

Just made this, it is fantastic! So easy and yet so good. Used a generous amount of pepperjack and sharp cheddar, served over Mexican rice from scratch, chopped romaine and cilantro and sour cream. YUM!

This took way longer than your recipe suggested, maybe because I covered the chicken breasts with a 32 oz. can of green salsa in an 8 x 8 pan, set on a cookie sheet in case of overboiling. It was just one of those nights when one of us had to get out early, and I was counting on the recipe for a couple of nights for the two of us. - Mary

Great easy recipe! Made it tonight, and everyone asked for seconds. I'm telling all the school moms about your site...every recipe I've made so far has been easy & delicious. You should publish a book.

Loved this recipe. Served with rice, warmed black beans in a little chicken broth and cumin, diced avocados, tomatoes, and grated cheese. Topping with the fresh cilantro makes it even better! Am wondering if you could try this with red salsa? Just looking for the easy middle of week dinners!

It's worth a try! Let us know how it turns out for you if you make it with red salsa. ~Elise

Can't wait to try this, we love green salsa. For those that said it took longer to cook the chicken, remember to let the chicken sit out for awhile to loose some of the chill from the refrigerator. This will also help the doneness be more uniform.

Made this last night - it is absolutely delicious and so very easy to make. I used chicken thighs and cut it up into bite-sized pieces. Had it over your mom's spanish rice - YUMMY!! Will most definitely be making this again!

Made this tonight. Of course it was super easy AND everyone in my family ate it - which is saying a lot.