Elevate your weeknight dinners with this incredibly flavorful and effortless crockpot salsa verde chicken!
The prep takes just 5 minutes, and after a few hours, the meat is so tender, it practically shreds itself.
The tangy salsa verde with lime juice and spices give it a kick that will wake up your taste buds.
Plus, with the convenience of a slow cooker, the magic happens while you go about your day. How cool is that?
Why You’ll Love This Crockpot Salsa Verde Chicken
Fuss-Free Dinner: Simply season, pour, and let the slow cooker do the work. This recipe is perfect for busy days when you want a delicious meal with minimal effort.
Versatile: Whether you prefer tacos, burritos, enchiladas, or a hearty salad, this salsa verde chicken adapts to various dishes.
Rich Taste: The blend of fresh lime, cumin, oregano, and salsa verde creates a savory mouthwatering taste. Every bite is a delight!
Minimal Cleanup: This recipe requires just one pot to clean, saving you time in the kitchen. So you can enjoy your meal without the hassle of extensive cleanup.
Ingredients
- Chicken Breasts: Tender, lean, and ready to soak up all those delicious flavors, chicken breasts are a favorite of mine because they shred easily after a few hours in the juices.
- Salsa Verde: The secret weapon! Tangy, zesty, and bursting with green chile goodness. Get your favorite brand, or make it yourself!
- Diced Green Chiles: They’re optional, but I love the added warmth they bring to the dish.
- Lime Juice: Fresh lime juice brightens the sauce and lifts the flavors off the plate.
- Seasonings: Earthy cumin, herbaceous oregano, savory garlic powder, salt, and pepper enhance the flavor.
- Fresh Cilantro: It’s bright, fresh, and the perfect pop of color and flavor to elevate your dinner.
How to Make Crockpot Salsa Verde Chicken
You really can’t beat tender, juicy chicken breasts slow-cooked to perfection.
But when they’re infused with vibrant, tangy salsa verde and aromatic spices? Oh man, that’s one helluva combo!
Yet, this mouth-wateringly delicious, pull-apart chicken bursting with authentic Mexican flavors requires just 5 minutes of prep.
Yes, really! Here’s how it’s done:
1. COMBINE. Add all the ingredients to a slow cooker and mix until the chicken is well coated.
2. COOK. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours until the chicken is tender.
3. REST. Remove the chicken from the slow cooker and cover it loosely with foil to rest.
4. SHRED. Use two forks to pull the chicken apart. Then, return it to the crockpot and mix it with the sauce.
5. ADD CILANTRO. Stir in the chopped fresh cilantro. Taste and season with additional salt and pepper if needed.
6. SERVE. Garnish with additional cilantro and enjoy!.
Tips For the Best Crockpot Salsa Verde Chicken
This dish is my go-to when I want to feel like a culinary genius without actually doing much work.
The slow cooker does all the heavy lifting while I walk the dog, run errands, or just binge-watch my favorite show.
But as easy as it is, I do have a few key tips to keep in mind.
- Season well. Even with the salsa verde, you need the extra seasonings to bring depth to the dish. So don’t be afraid to add more!
- Avoid overcooking. Yes, it can happen despite all the juices in the pot. So, be sure to check the meat after about an hour, and then keep checking every hour or so.
- Cook low and slow. Cooking on HIGH is convenient, but that higher heat can actually toughen the proteins in the meat. Instead, stick to low and slow cooking for the most tender chicken.
- Adjust the seasonings. After shredding the chicken and returning it to the slow cooker, taste and adjust the seasoning with additional salt, garlic, oregano, or pepper if needed.
- Optional add-ins. Add diced onions, minced garlic, or sliced jalapeños to the slow cooker before cooking. For a creamier dish, stir in 1/2 cup of sour cream at the end of cooking.
How to Serve Crockpot Salsa Verde Chicken
I’ve already mentioned a few ideas, but this stuff is great with so many things!
Here are my favorite ways to serve it:
- Nachos – forget ground beef and use some of this chicken on your next plate of nachos. Just remember to drain some of the juices or the chips will go soggy.
- Tacos – this stuff was made for tacos! Serve it with rice, cotija cheese, avocado slices, and pickled red onions. Yum!
- Rice bowls – make it a whole meal with chicken, corn, beans, and more.
- Casseroles – swap out that boring plain chicken for salsa verde to take your next chicken casserole up a notch.
- Huevos rancheros – it’s extra tasty for breakfast with a runny egg yolk on top!
How to Store
This stuff is my little secret weapon for meal prep that keeps on giving.
I can whip up a batch on a lazy Sunday, and it’s good for a few days of meals (breakfast, lunch, and dinner!)
That said, it obviously stores well. So why not double the recipe and make this week’s menu a little spicy?!
To Store: Transfer cold leftovers to an airtight container and refrigerate for up to 4 days. For the best flavor, store the chicken with its sauce.
To Reheat: Microwave individual portions for 1-2 minutes, stirring halfway through. Alternatively, reheat in a covered skillet over medium-low heat, stirring occasionally, until warm.
To Freeze: Transfer cooled chicken to freezer-safe containers or bags, removing as much air as possible. Freeze for 3 months, thawing overnight in the refrigerator before reheating.
You can also make this ahead without cooking.
Simply dump all the ingredients into a large ziplock bag, let it chill in the fridge for a couple of hours, and then freeze for 2-3 months.
Thaw in the fridge overnight before cooking as instructed below.
More Slow Cooker Dinners You Have to Try
Slow Cooker Chicken Burritos
Slow Cooker Chicken Enchilada Soup
Slow Cooker Pork Roast
Crockpot Bourbon Chicken
Crockpot Salsa Verde Chicken
8
servings5
minutes4
hours165
kcalThis quick and easy crockpot salsa verde chicken produces incredibly tender and flavorful shredded chicken, perfect for various Mexican-inspired dishes.
Ingredients
2 pounds boneless, skinless chicken breasts
2 cups salsa verde
1 (4-7 ounce) can diced green chiles, optional
1 lime, juiced
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped fresh cilantro
Instructions
- Place the chicken into the bottom of a 6-quart or larger slow cooker. Add the salsa verde, diced chiles (if using), lime juice, cumin, oregano, garlic powder, salt, and pepper, and mix until well combined.
- Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours until the chicken is tender and shreds easily with a fork.
- Carefully lift the chicken out of the slow cooker with tongs and transfer to a plate. Cover loosely with foil and let rest for 5 minutes before shredding with two forks.
- Return the shredded chicken to the slow cooker and stir to coat with the cooking liquid and salsa verde. Stir in the chopped fresh cilantro, and taste and season with additional salt and pepper if needed.
- Turn the slow cooker to WARM until ready to eat.
- Serve the chicken in tacos, burritos, enchiladas, or on top of rice or salad greens. Garnish with additional cilantro and enjoy!
Notes
- For the best flavor, make homemade salsa verde if time allows. It makes a big difference!
- Add a diced onion and a couple of sliced jalapeños to the mix to amp up the flavor.
- For a creamier dish, stir in 1/2 cup of sour cream at the end of cooking.
