If there’s one dish that never fails to please both my family and my schedule, it’s Slow Cooker Salsa Verde Chicken.
It’s one of those “dump-and-go” crockpot recipes that’s not only ridiculously easy but also full of flavor.
With just a handful of ingredients and minimal prep, you’ll have tender, juicy shredded chicken that’s perfect for tacos, burritos, enchiladas, or meal prep bowls.
This salsa verde chicken is proof that weeknight dinners can be simple, healthy, and absolutely delicious.
Why You’ll Love This Recipe
There are plenty of reasons to love this recipe, but here are my favorites:
- Minimal prep: Just add chicken, salsa verde, and spices to the slow cooker. That’s it!
- Versatile: Use it in tacos, burritos, bowls, enchiladas, nachos, or even in a casserole.
- Family-friendly: Mild enough for kids but easy to spice up for adults.
- Meal prep friendly: Makes a big batch you can refrigerate, freeze, and use throughout the week.
- Healthy & customizable: Works for low-carb, gluten-free, or Whole30 diets with simple swaps.
Ingredients You’ll Need
The beauty of this recipe is how simple the ingredients are. Here’s what you’ll need:
- Chicken: Boneless, skinless chicken breasts or thighs. Breasts are leaner, while thighs are juicier.
- Salsa verde: Store-bought works great for convenience, but you can also make homemade salsa verde with tomatillos, jalapeños, onion, and cilantro.
- Seasonings: Cumin, chili powder, garlic powder, onion powder, salt, and pepper for bold flavor.
- Lime juice: Adds a bright, zesty finish.
- Cilantro: For garnish and extra freshness.
Optional add-ins: sliced onions, jalapeños for spice, or canned diced green chiles for even more flavor.
How to Make Slow Cooker Salsa Verde Chicken
This recipe is about as easy as it gets. Here’s a step-by-step guide:
- Prepare the slow cooker – Lightly spray with cooking spray or use a liner for easy cleanup.
- Add chicken and salsa verde – Place the chicken in the bottom, then pour salsa verde over the top.
- Season generously – Sprinkle in cumin, chili powder, garlic powder, onion powder, salt, and pepper. Add onions, jalapeños, or green chiles if using.
- Cook – Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fork-tender.
- Shred – Remove the chicken, shred it with two forks, then return it to the slow cooker. Stir into the sauce so it soaks up all the flavor.
- Finish – Squeeze fresh lime juice over the top and garnish with cilantro.
Tips for the Best Salsa Verde Chicken
- Use thighs for juicier meat. Breasts are lean, but thighs give you extra tenderness.
- Don’t overcook. Chicken can dry out if left too long. Check for doneness at the earliest time suggested.
- Boost the flavor. Add fresh jalapeños, roasted poblanos, or chipotle peppers for extra depth.
- Double the batch. Freeze half for a quick weeknight dinner down the road.
Serving Ideas and Variations
This chicken is incredibly versatile. Here are some of the best ways to serve it:
- Tacos: Spoon into warm tortillas, top with avocado, queso fresco, and extra salsa.
- Burrito Bowls: Serve over rice with beans, corn, lettuce, and guacamole.
- Quesadillas: Use as a cheesy filling for crispy skillet quesadillas.
- Enchiladas: Roll into tortillas, cover with more salsa verde and cheese, then bake until bubbly.
- Nachos: Pile onto tortilla chips with cheese, jalapeños, and sour cream.
- Low-Carb: Serve over cauliflower rice or in lettuce wraps.
Storage, Freezing, and Reheating
One of the best things about this recipe is how well it keeps for meal prep.
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portioned containers or freezer bags for up to 3 months. Thaw overnight before reheating.
- Reheating: Warm on the stovetop or in the microwave. Add a splash of broth or salsa verde to keep it moist.
Recipe FAQ’s
Can I use frozen chicken in the slow cooker?
It’s not recommended to use frozen chicken in a slow cooker for food safety reasons. Thaw chicken before cooking for even results.
Can I use chicken thighs instead of breasts?
Absolutely. Thighs are juicier and less likely to dry out, making them a great choice.
Can I make this in an Instant Pot instead?
Yes! Cook on high pressure for about 12 minutes, then quick release and shred.
Slow Cooker Salsa Verde Chicken (Easy & Flavorful)
Ingredients
- 2 pounds boneless skinless chicken breasts (or thighs for juicier meat)
- 2 cups salsa verde store-bought or homemade
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 1 lime juiced
- Fresh cilantro chopped (for garnish)
Optional Add-ins:
- 1 small onion thinly sliced
- 1 jalapeño seeded and sliced for heat
- 1 can diced green chiles (4 ounces) for extra flavor
Instructions
Prepare the Slow Cooker
- Lightly spray the inside of your slow cooker with cooking spray or line with a slow cooker liner for easy cleanup.
Add Chicken and Salsa Verde
- Place the chicken breasts (or thighs) in the bottom of the slow cooker. Pour the salsa verde over the chicken.
Season the Chicken
- Sprinkle cumin, chili powder, garlic powder, onion powder, salt, and pepper over the chicken. If using onion, jalapeño, or green chiles, add them now.
Cook Low and Slow
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and easily shreds with a fork.
Shred the Chicken
- Remove the chicken from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker and stir it into the sauce so it soaks up all the flavor.
Finish with Lime and Cilantro
- Stir in fresh lime juice before serving. Garnish with chopped cilantro if desired.