Salsa Verde Ranch Crockpot Chicken

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I get inspiration from everywhere. My philosophy is why create the “meal”. This particular recipe was a take on a recipe from Chris Powell founder of Transform.

An important part of making sure you are successful in any lifestyle change you are making is to be prepared. I always make sure to have bulk items on hand. We all have times when we are over hungry or just uninspired – that is when these items are a life savers.

I also, made the Salsa Verde and ranch mix from scratch to ensure there was as little sodium as possible. My Salsa had no sodium where the jar variety could have up to 310 mg of sodium or more, per serving (2 TBS). I did the same with the Ranch mix, the Powdered Butter Milk added some sodium, but minimal compared to a Ranch packet.

The flavor is amazing and this chicken can be used for Tacos, Burrito Bowls, over Rice, or on it’s own.

Salsa Verde Ranch Crockpot Chicken

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Prep Time 20 minutes
Cook Time 7 hours
Course Main Course
Cuisine Mexican
Servings 12
Calories 143 kcal


  • Crockpot
  • Blender


  • 1/2 cup Fresh Cilantro Chopped
  • 2 cloves Garlic
  • 1 Serrano Pepper small
  • 1 lb Tomatillos
  • 1 med Onion diced
  • 1 tbsp Lime Juice
  • 2 tsp Cumin
  • 3 tsp Dill
  • 2 tsp Chives
  • 1 1/2 tbsp Garlic Powder
  • 1 1/2 tbsp Dried Onion Flakes
  • 1 1/2 tbsp Onion Powder
  • 1/4 cup Italian Parsley (Raw)
  • 2 tsp Black pepper
  • 2/3 cups Buttermilk Powder
  • 16 oz boneless skinless chicken thighs
  • 16 oz Boneless & Skinless Chicken Breasts


  • Preheat Oven 425 degrees. Rinse and dry the tomatillos.  Then spread the tomatillos out evenly on a baking sheet (I recommend lining it with foil for easy cleanup), along with the Serrano pepper.  Roast in the oven for 15 minutes, or until the tomatillos start to brown on top and are cooked through.
  • Mix together the Buttermilk Powder, Dill, Parsley, Chives, Garlic Powder, Dried Onion, Onion Powder, Black Pepper in a separate air tight container.
  • Remove from the oven, and transfer the tomatillos and Serrano pepper to a blender or food processor.  Add the garlic, cilantro, onion, lime juice, salt, and cumin (if using) to the blender or food processor, and pulse the mixture until it reaches your desired consistency.  (Always be careful when blending hot mixtures, as they expand while blending.)  Season to taste.
  • Place chicken in CrockPot then pour the Salsa Verde over chicken and sprinkle in 3 tbsp of Ranch Powder mixture ( refrigerate remaining ranch mix and us for dressings and dip). Cover and cook for up to 10 hours on low or desired doneness. NOTE: Mine only took about 6.5 hours.
  • Shred Chicken in the sauce. Use for taco's, sandwiches, salads….really the options are endless.
  • I portioned mine out into freezer bags for future use.


Serving: 40zCalories: 143kcalCarbohydrates: 9gProtein: 19gFat: 3gCholesterol: 65mgSodium: 116mgFiber: 1gSugar: 6g
Tried this recipe?Let us know how it was!

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