Crockpot Salsa Verde Chicken (2024)

Thiseasy crockpot salsa verde chicken recipeis made with juicy chicken breasts and a tangy salsa verde. Just throw all the ingredients in a slow cooker for a delicious and healthy weeknight dinner!

Crockpot salsa verde chicken has becomemy meal prep superherofor busy days. It's ridiculously easy to make – just toss a few ingredients into the slow cooker, set it, and forget it.

The magic happens as the tender chicken simmers away in ourhomemade salsa verde, absorbing all those delicious Mexican-inspired spices.

The best part? It makes a generous amount,perfect for multiple meals throughout the week. Add it to tacos, tortilla wraps, salads, and more.

My favorite way to serve it is on top ofcilantro lime ricefor a filling and nutritious burrito bowl.

Its hands-off cooking and versatility make it perfect for busy days, and the delicious flavors are a hit with everyone—ideal for weeknight family dinners and game day feasts.

Why you'll love Crockpot Salsa Verde Chicken

• Easy to make: Simply toss the ingredients into the crockpot and let it do the work.
• Versatile: Use the shredded chicken in various dishes such as tacos, burritos, salads, or wraps.
• Meal Prep Friendly: Make a large batch and use the leftovers for quick and convenient meals throughout the week.
• Crowd-Pleaser: Perfect for gatherings or family dinners, everyone will love this tasty dish!

Ingredients & Substitutions

• chicken breasts:Boneless skinless chicken breasts are cooked on low in green salsa, shredded, and stirred back in. You could also use chicken thighs.
• salsa verde:You can use a jar of salsa verde, but I highly suggest making ourhomemade salsa verde recipe. It's super easy to make with tomatillos and just a few other ingredients in less than 20 minutes.
• cumin & garlic powder:Cumin and garlic complement the tangy notes of the salsa verde.
• fresh cilantro
• salt & pepper

How to make Crockpot Salsa Verde Chicken

Step 1: Add ingredients to the slow cooker

To the slow cooker, add the salsa verde, spices, salt, and pepper, and stir.

Place the chicken breasts into the crockpot and coat the chicken breasts with the salsa.

Cook on low for 4 to 5 hours.

Step 2: Shred the chicken

Using kitchen tongs, take out the chicken breasts and place them on a cutting board.

Use two forks to shred the chicken apart.

See Also

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Pro Tip

You can quickly shred chicken with a stand mixer or hand mixer instead of using forks.

Step 3: Combine

Return the shredded chicken to the crockpot and stir everything together.

Serve

Serve crock pot salsa verde over cilantro lime rice or wrapped in sourdough tortillas. You could also go for cauliflower rice for a low-carb option.

Make nachos by serving over tortilla chips and top with avocado, cheese, lime juice, onion, sour cream, and black beans.

I like to add them to black bean burrito bowls for extra protein.

The chicken can also be used as a filling for enchiladas or salsa verde chicken tacos.

How to Store

To refrigerate, put the shredded chicken in an airtight container and eat it within 3 to 4 days. To freeze, use a freezer-safe container or bag and consume it within 2 to 3 months.

See Also

Proper Oyster Sauce Storage: Do You Need to Refrigerate It?

More Easy Chicken Recipes

• Coconut Lime Chicken
• Quick Chicken Tacos
• Chicken Lettuce Wraps
• White Chicken Chili Verde

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