Hey y'all! If you're looking for a ridiculously easy, flavor-packed dinner that will please the whole family, this Crockpot Salsa Verde Chicken is about to become your new go-to! With tender, juicy Chicken slow-cooked in tangy, vibrant salsa verde, this dish is perfect for busy weeknights, meal prep Sundays, or even laid-back gatherings. Plus, it's so versatile—you'll want to pile it on everything from tacos to salads. Let's get cooking!
Why You'll Love This Crockpot Salsa Verde Chicken
- Minimal prep—just five minutes and a handful of ingredients!
- Super juicy, bold chicken that shreds beautifully.
- Perfect for tacos, rice bowls, salads, or meal prep.
- Healthy, naturally gluten-free, and can easily be made dairy-free.
- Set-it-and-forget-it slow cooker method for stress-free dinners.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 (16-ounce) jar salsa verde (about 2 cups)
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Juice of 1 lime
- ¼ cup chopped fresh cilantro, plus more for garnish (optional)
Instructions
Step 1: Prep the Slow Cooker
Lightly spray your slow cooker insert with nonstick cooking spray.
Step 2: Add Chicken & Spices
Place the chicken breasts in the bottom of the slow cooker. Sprinkle with cumin, garlic powder, onion powder, salt, and pepper.
Step 3: Pour Salsa Verde
Pour the jar of salsa verde evenly over the chicken and spices.
Step 4: Slow Cook
Cover and cook on low for 4-5 hours or high for 2-3 hours, until chicken is fork-tender and shreds easily.
Step 5: Shred Chicken
Transfer the chicken to a plate or cutting board. Use two forks to shred the chicken, then return it to the slow cooker.
Step 6: Finish & Garnish
Stir in the lime juice and chopped cilantro. Give everything a good mix, taste, and adjust salt if needed. Serve hot, garnished with extra cilantro if desired.
Notes
- You can use chicken thighs for an even juicier result—simply substitute pound-for-pound.
- If your salsa verde is spicy, taste before adding extra salt or pepper to balance flavor.
- Leftover chicken is great for meal prep—portion into containers for quick lunches!
Variations
- Creamy Salsa Verde Chicken: Stir in 4 ounces of cream cheese during the last 30 minutes for a creamy texture.
- Salsa Verde Pork: Use 2 pounds of pork tenderloin instead of chicken for a tasty twist.
- Spicy Kick: Add a diced jalapeño or ½ teaspoon crushed red pepper for extra heat.
Required Equipment
- 4- to 6-quart Crockpot/slow cooker
- Cutting board & knives
- Measuring spoons
- Forks for shredding
Storage Instructions
Store leftover salsa verde chicken in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions in resealable freezer bags for up to 3 months. Thaw in the fridge overnight and reheat gently in the microwave or on the stovetop with a splash of chicken broth if needed.
Suggested Pairings & Serving Recommendations
- Serve in warm tortillas with avocado, shredded lettuce, and cotija cheese.
- Pile on rice or quinoa bowls with roasted veggies and black beans.
- Top leafy green salads for a protein-packed lunch.
- Stuff into burritos, enchiladas, or quesadillas.
Pro Tips
- Don't overcook the chicken—check for tenderness after 4 hours on low for juicy, easily shreddable results.
- For the best flavor, use a high-quality salsa verde or homemade version.
- Let the shredded chicken absorb the sauce in the crockpot for an extra 10 minutes before serving for maximum juiciness.
FAQ
Can I use frozen chicken breasts?
Yes, you can use frozen chicken, but you may need to add an extra hour to the cooking time. Always ensure the chicken reaches an internal temperature of 165°F.
Is this recipe spicy?
This dish is mild if you use mild salsa verde, but you can crank up the heat by choosing a spicy salsa or adding jalapeños.
What brand of salsa verde works best?
Any jarred salsa verde works—choose your favorite brand or a homemade version for the freshest flavor.
Prep & Cook Time
- Prep time: 5 minutes
- Cook time: 4-5 hours (low) or 2-3 hours (high)
- Total time: 4 hours 5 minutes
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 (16-ounce) jar salsa verde (about 2 cups)
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Juice of 1 lime
- ¼ cup chopped fresh cilantro, plus more for garnish (optional)
Instructions
-
1Lightly spray your slow cooker insert with nonstick cooking spray.
-
2Place the chicken breasts in the bottom of the slow cooker. Sprinkle with cumin, garlic powder, onion powder, salt, and pepper.
-
3Pour the jar of salsa verde evenly over the chicken and spices.
-
4Cover and cook on low for 4-5 hours or high for 2-3 hours, until chicken is fork-tender and shreds easily.
-
5Transfer the chicken to a plate or cutting board. Use two forks to shred the chicken, then return it to the slow cooker.
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6Stir in the lime juice and chopped cilantro. Give everything a good mix, taste, and adjust salt if needed. Serve hot, garnished with extra cilantro if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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