Slow Cooker Salsa Verde Chicken

Slow Cooker Salsa Verde Chicken is a simple, hands-off recipe that delivers bold, zesty flavor with minimal effort. Juicy chicken slow-cooked in tangy salsa verde creates a versatile, protein-packed dish you can use in tacos, burrito bowls, salads, and more. With just a few ingredients and a few minutes of prep, this dish is a weeknight lifesaver.

Why You’ll Love This Recipe

This recipe is incredibly easy—just dump, set, and forget. The salsa verde infuses the chicken with bright, herby flavor, while the slow cooker ensures it’s fall-apart tender. It’s healthy, gluten-free, and perfect for meal prep or feeding a crowd. Plus, it’s endlessly customizable with your favorite toppings or sides.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts (or thighs)
• Salsa verde (jarred or homemade)
• Garlic cloves, minced
• Ground cumin
• Salt
• Lime juice
• Optional: chopped cilantro, diced onions, jalapeños, or other toppings

Directions

1. Place the chicken in the bottom of a slow cooker.
2. Add salsa verde, garlic, cumin, and salt over the chicken.
3. Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is tender and fully cooked.
4. Remove the chicken and shred it using two forks.
5. Return the shredded chicken to the slow cooker and stir it back into the sauce.
6. Finish with a squeeze of fresh lime juice and top with cilantro or desired garnishes.
7. Serve in tacos, over rice, in lettuce wraps, or however you like.

Servings and timing

This recipe serves 6. Cook time is 4–5 hours on low or 2–3 hours on high, with only about 5 minutes of prep time.

Variations

• Spicy version: Add chopped jalapeños or use a spicy salsa verde.
• Creamy style: Stir in a little cream cheese or sour cream at the end for a richer sauce.
• Different protein: Try it with pork tenderloin or turkey breast.
• Sheet pan alternative: Roast in the oven at 375°F for 25–30 minutes, covered with foil.
• Add beans: Toss in a can of black beans or white beans for extra heartiness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, place cooled shredded chicken in freezer bags with a bit of sauce and freeze for up to 3 months. Reheat on the stove or microwave until warmed through, adding a splash of broth or salsa if needed.

FAQs

Can I use frozen chicken in the slow cooker?

It’s safest to thaw chicken first to ensure even cooking, but some slow cookers can handle frozen—check your manual.

Is this recipe spicy?

It depends on your salsa verde. Choose a mild or hot version based on your preference.

Can I use chicken thighs instead of breasts?

Yes, thighs work great and stay very juicy.

How do I serve Salsa Verde Chicken?

Use it in tacos, burrito bowls, nachos, salads, or quesadillas.

Can I cook it on high instead of low?

Yes, cook on high for 2–3 hours if you’re short on time.

What’s the best salsa verde to use?

Use your favorite jarred brand or make it from scratch with tomatillos, garlic, lime, and cilantro.

Can I double this recipe?

Absolutely. Just make sure your slow cooker is large enough.

How do I thicken the sauce?

Let it simmer uncovered for a few minutes after shredding, or stir in a little cornstarch slurry.

Is this meal prep friendly?

Yes, it reheats beautifully and works well for multiple meals.

Can I make this in the Instant Pot?

Yes—pressure cook for about 10 minutes, then shred and stir.

Conclusion

Slow Cooker Salsa Verde Chicken is your answer to effortless, flavorful meals. It’s juicy, versatile, and packed with zesty goodness, making it a staple for tacos, bowls, and more. Whether you’re feeding your family or stocking your fridge for the week, this easy recipe delivers every time.

Print