Slow Cooker Salsa Verde Chicken (Easy & Flavorful)
This Slow Cooker Salsa Verde Chicken is an easy, flavorful, and versatile recipe made with just a handful of ingredients. Chicken breasts (or thighs) are slow-cooked with salsa verde and spices until tender, then shredded and tossed back into the sauce.It’s perfect for tacos, burrito bowls, quesadillas, enchiladas, or meal prep. With minimal prep and family-friendly flavors, this dish is a weeknight dinner winner that also freezes well for later.
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.