Slow Cooker Salsa Verde Chicken
This Slow Cooker Salsa Verde Chicken is the kind of easy dinner every busy weeknight needs. Made with just five simple ingredients, the chicken cooks low and slow until it’s tender, juicy, and practically falls apart with a fork. It’s flavorful, family-friendly, and takes just minutes to throw together.
I love a good dump-and-go slow cooker recipe, especially on those nights when everyone is going in a different direction. Just add everything to the Crockpot, turn it on, and a few hours later you have perfectly shredded salsa verde chicken ready to serve.
And there are so many ways to use it! Make salsa verde chicken tacos, pile it into burrito bowls, use it for quesadillas or nachos, or simply serve it over rice. If you love easy Crockpot dinners, make sure to try my Slow Cooker Fiesta Chicken, Chicken Taco Chili, and Slow Cooker Honey Mustard Chicken.
Why You’ll Love This Recipe
- Only five ingredients: You don’t need a long grocery list to make a flavorful dinner.
- Dump and go: Everything goes straight into the slow cooker with almost no prep.
- Perfect for busy weeknights: Start it earlier in the day and dinner is waiting when you’re ready.
- Family-friendly: Use mild salsa verde and green chiles to keep the heat level kid-friendly.
- Versatile: Turn the shredded chicken into tacos, bowls, nachos, quesadillas, enchiladas, and more.
- Great for leftovers: Make it once and turn the leftovers into a completely different meal the next day.
Ingredients for Slow Cooker Salsa Verde Chicken
You only need five simple ingredients to make this easy slow cooker chicken. See the recipe card at the bottom of the post for exact measurements.
- Chicken: Boneless, skinless chicken breasts cook until tender and easy to shred. You can also use boneless, skinless chicken thighs if you prefer.
- Salsa verde: This is where most of the flavor comes from, so use a jarred salsa verde you already know and love. Mild works great for a family-friendly dinner, or use medium or hot if you want more heat.
- Green chiles: Canned diced green chiles add extra green chile flavor without making the dish overly spicy.
- Cumin: Adds a warm, earthy flavor that pairs perfectly with salsa verde.
- Paprika: Gives the chicken another layer of savory flavor and a subtle smokiness.
How to Make Slow Cooker Salsa Verde Chicken
- Place the chicken breasts in an even layer in the bottom of your slow cooker.
2. Pour the salsa verde and diced green chiles over the chicken, then sprinkle the cumin and paprika evenly over the top.
3. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, or until the chicken is cooked through and tender enough to easily shred. The chicken should reach an internal temperature of 165°F.
4. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir it into the salsa verde mixture.
5. Let the chicken sit in the sauce for about 10 minutes before serving. This gives the shredded chicken time to soak up even more of that flavorful salsa verde sauce.
Expert Tips
- Use a salsa verde you love. Since there are only five ingredients, the salsa verde provides a lot of the flavor.
- Keep it mild for the kids. Choose mild salsa verde and mild green chiles for a family-friendly version.
- Don’t overcook the chicken. Chicken breasts can become dry if they cook too long, even in the slow cooker.
- Shred the chicken while it’s warm. Warm chicken is much easier to pull apart.
- Return the chicken to the sauce. Letting the shredded chicken sit in the cooking liquid for a few minutes makes it extra juicy and flavorful.
- Save the cooking liquid. Store leftovers with some of the salsa verde sauce to keep the chicken from drying out.
Variations
- Use chicken thighs: Boneless, skinless chicken thighs are a great substitute and turn out especially juicy.
- Make it spicy: Use hot salsa verde or hot diced green chiles for extra heat.
- Make it creamy: Stir softened cream cheese into the shredded chicken at the end.
- Add black beans: Stir in drained and rinsed black beans before serving.
- Add corn: Mix in drained canned corn or thawed frozen corn to stretch the recipe even further.
- Make enchiladas: Use the shredded salsa verde chicken as an easy filling for chicken enchiladas.
What to Serve with Salsa Verde Chicken
One of the best things about this recipe is how many different dinners you can make with it.
- For an easy taco night, add the shredded chicken to warm flour or corn tortillas and set out your favorite toppings. Shredded cheese, avocado, sour cream, lettuce, cilantro, pico de gallo, and fresh lime are all delicious options.
- You can also turn it into a quick salsa verde chicken bowl with rice, black beans, corn, avocado, and cheese.
Other easy ways to serve it include:
- Tacos
- Quesadillas
- Nachos
- Burritos
- Burrito bowls
- Enchiladas
- Taco salads
- Over rice
Make Ahead & Storage
Make Ahead: You can make this chicken a day or two ahead of time and reheat it when you’re ready to serve. Store it with some of the salsa verde cooking liquid to keep it juicy.
Refrigerator: Store leftover salsa verde chicken in an airtight container in the refrigerator for up to 4 days.
Freezer: Let the chicken cool completely before transferring it to a freezer-safe container or bag. Add some of the cooking liquid and freeze for up to 3 months.
Reheating: Reheat individual portions in the microwave or warm larger portions in a skillet over medium-low heat. Add some of the reserved salsa verde sauce if needed to keep the chicken moist.
Frequently Asked Questions
What is the best salsa verde to use?
Since salsa verde is the main source of flavor in this recipe, choose one you already know you like. Mild salsa verde is great for families, while medium or hot will give the chicken more heat.
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs work really well in this recipe. They have a little more fat than chicken breasts, so they stay especially tender and juicy in the slow cooker.
Why is there so much liquid in my slow cooker?
Chicken naturally releases liquid as it cooks, so it’s completely normal to have extra liquid when you open the slow cooker. Once you shred the chicken and stir it back into the salsa verde mixture, it will soak up some of that flavorful cooking liquid.
You’ll Also Love
If you love easy family dinners like this one, try these recipes next:
Slow Cooker Salsa Verde Chicken Recipe
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 16-ounce jar salsa verde
- 1 4-ounce can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon paprika
Instructions
- Place the chicken breasts in the bottom of the slow cooker.
- Pour the salsa verde and diced green chiles over the chicken.
- Sprinkle the cumin and paprika evenly over the top.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, or until the chicken is tender and reaches an internal temperature of 165°F.
- Remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker and stir until completely coated in the salsa verde sauce.
- Let the chicken sit in the sauce for about 10 minutes before serving.
- Serve in tacos, burrito bowls, quesadillas, nachos, enchiladas, or over rice with your favorite toppings.
