Tender and juicy chicken brimming with tangy and spicy deliciousness- this Crock Pot Salsa Verde Chicken is going to be your family’s next favorite. All you’ll need is a few simple ingredients and minutes of your kitchen time to put this hearty and flavorful dish together. Team it up with some tortillas or rice, or use it as a filling for your burritos and tacos- it’s really that versatile.
Chicken breasts are such a kitchen staple, and I love using them to try whipping up some healthy family meals.
My slow-cooker cheesy chicken penne has been an absolute favorite, but on days when I’m craving something more flavor-packed, I almost always turn to something Mexican and make my classic shredded chicken tacos or a nice bowl of spicy chicken taco soup.
But this time, I really wanted to try something that I could use in a lot of different ways, and here we are!
Why You’ll Love This Recipe
- It’s so easy to make- all you need to do is dump everything into your crockpot and let it cook.
- You can batch-make it and store it for later too! It’s perfect for large families and meal-prepping.
- It’s super versatile, and you can play around with the ingredients and toppings too!
Ingredients for the Slow Cooker Salsa Verde Chicken Recipe
- Chicken breast: Start with boneless skinless chicken breasts. You could use chicken thighs instead if you want a softer, juicier texture.
- Salsa Verde: This one’s super easy to find at a supermarket, and has a beautiful green color and delicious flavor!
- Green chilies: For a bit of extra heat and spiciness. I used the canned variety, but you could also use fresh green chilies or jalapenos if that’s what you have at hand.
- Onion: To bring a mild sweetness into the dish. Use white onion for best results.
- Garlic: For the umami deliciousness. Finely chopped fresh garlic is the best, but you could make do with garlic powder if you don’t have it at hand. Seasonings: Just a mix of salt, pepper, and cumin powder to add to the flavor of the dish.
Variations & Substitutions
- Add a bit of Sazon seasoning into the mix for some extra flavor.
- To bump up the protein content and make the dish more filling, add some corn or black beans into the mix.
- Don’t have Salsa Verde? Use tomatillo salsa or your classic red salsa instead and follow the recipe as-is. That’s exactly what I did while making my Crockpot salsa chicken.
- To lend some tanginess to the Salsa Verde chicken, squeeze some lime juice over it, right before you serve.
How To Make Salsa Verde Chicken In The Crock Pot
Step 1: Prep the chicken: Trim any excess fat off of the chicken breast and pat dry with a paper towel.
Step 2: Prep the slow cooker: Grease the bottom of a 6-quart slow cooker with some cooking spray or olive oil and add in the chicken.
Step 3: Make the sauce: In a medium bowl, combine salsa verde, green chilies, onions, garlic, salt, black pepper, and cumin, and pour this over the chicken breasts until they’re fully covered.
Step 4: Cover and cook: Cover with a lid and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
Step 5: Shred and serve: Get the chicken breasts out on a plate and use two forks to shred them. Add this back into the slow cooker, mix well, and serve.
Recipe Tips
- Make sure you grease the inside of the slow cooker with some oil or cooking spray. This will help prevent the chicken from sticking to the sides of the pot and burning.
- Use two forks to shred the chicken breast nicely. You could also choose to chop it into small bite-sized pieces if you want to.
- Another great idea is to use a stand mixer to shred the chicken- just be careful not to overdo this.
- Don’t forget to top the chicken with a generous sprinkle of chopped cilantro for that nice pop of color and freshness.
Serving Suggestions
There are lots of ways you can put your Crockpot salsa verde chicken to use! Here are a few good ideas to get you inspired.
- Tacos: Serve the shredded salsa chicken in soft or hard tacos and top with shredded lettuce, diced tomatoes, avocado, and cheese.
- Nachos: Top your favorite tortilla chips with shredded chicken, black beans, jalapenos, and a generous spoonful of my Crockpot cheese dip.
- Quesadillas: You can also use the shredded salsa chicken as a filling for your homemade quesadillas. Spread some of it over a single tortilla, layer with cheese, and vegetables, and top with another tortilla. Grill or lightly toast this on both sides and top with some Guacamole or Pico de Gallo.
- Tostadas: Portion out some of the chicken over a crispy tostada shell and top with shredded lettuce, tomatoes, avocado slices, and lots of sour cream.
- Burrito bowl: Take your simple burrito bowl up a notch with this tangy slow cooker chicken. Serve it over a bed of some easy Crockpot rice topped with black beans, fresh vegetables, and shredded cheese.
Storing & Freezing
Storing: Once cooled down, transfer the leftover Salsa Verde chicken to an airtight container and refrigerate it. It should stay fresh for 4-5 days.
Reheating: Reheat the chicken in a pan over low heat until it is nice and warm. You can also reheat it in the microwave in 30-60-second intervals until it has warmed through.
Freezing: You can also freeze the chicken in a freezer-safe bag or container for up to three months. Then, when you want to serve, simply let it thaw overnight in the fridge and then reheat it the next day.
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Recipe FAQs
You can use a meat thermometer to check for the doneness. If the internal temperature is 165 degrees, it is ready to be served!
The easiest way to check if the chicken is cooked is to try to shred it using a fork. If it falls apart easily, it’s ready! If it doesn’t, it needs some more time in the Crockpot.
Crock Pot Salsa Verde Chicken
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cups salsa verde
- 1 (4 oz.) can diced green chilies
- ½ cup green onions (diced)
- 3 tsp garlic (minced)
- ½ tsp salt
- 1 tsp ground black pepper
- 1 tsp cumin
Instructions
- Spray the bottom of a 6-quart slow cooker. Then, add chicken to the bottom.
- Add salsa verde, green chilies, onions, garlic, salt, black pepper, and cumin to a medium bowl. Mix until well combined and pour over the chicken.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Shred the chicken with two forks. Then, return to the slow cooker and mix into the sauce.
- Serve over rice or tortillas, and enjoy!
Notes
- Make sure you grease the inside of the slow cooker with some oil or cooking spray. This will help prevent the chicken from sticking to the sides of the pot and burning.
- Use two forks to shred the chicken breast nicely. You could also choose to chop it into small bite-sized pieces if you want to.
- Another great idea is to use a stand mixer to shred the chicken- just be careful not to overdo this.
- Don’t forget to top the chicken with a generous sprinkle of chopped cilantro for that nice pop of color and freshness.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Beth says
This recipe is my favorite! Easy & flavorful and so many different recipes to use the chicken with - perfect!
Ryan Allen says
I am so glad you enjoyed these tasty tacos.
Glenda says
Yum! This recipe is so easy and so flavorful! And tacos ... I mean, what's not to love? Thanks so much for sharing the recipe!
Ryan Allen says
Right, you can't go wrong with tasty tacos.
Julia says
Served it with tacos and quesadillas and it turned out incredible! Thank you for sharing!
Ryan Allen says
It is definitely a good one to use in quesadillas.
Tara says
My husband absolutely loves salsa verde chicken so when I made this for dinner, he was thrilled! Very flavorful and easy to make.
Ryan Allen says
I am thrilled to hear that liked them so much!
Michelle says
Super simple recipe with amazing, flavorful results. Makes taco night a breeze!
Ryan Allen says
Thanks, it is always a taco night favorite.