Slow Cooker Salsa Verde Chicken

Slow Cooker Salsa Verde Chicken is a simple, flavorful, and versatile recipe made with just a handful of ingredients. Tender shredded chicken simmers in tangy salsa verde, making it perfect for tacos, burrito bowls, salads, nachos, and more. It’s a set-it-and-forget-it meal that packs a punch of flavor with minimal effort.

Why You’ll Love This Recipe

• Just a few ingredients and almost no prep
• Full of zesty, savory, slightly spicy flavor
• Incredibly versatile—use it in tacos, bowls, or wraps
• Perfect for meal prep and freezer-friendly
• Naturally gluten-free and dairy-free

Ingredients

this Recipe

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

• Boneless, skinless chicken breasts or thighs
• Salsa verde (store-bought or homemade)
• Garlic, minced
• Cumin
• Onion powder
• Salt and black pepper
• Fresh lime juice (optional)
• Fresh cilantro, for garnish (optional)

Directions

1. Place chicken in the bottom of your slow cooker.
2. Pour salsa verde over the chicken, then sprinkle in garlic, cumin, onion powder, salt, and pepper.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and easily shredded.
4. Shred chicken using two forks directly in the slow cooker. Stir to combine with the sauce.
5. Optional: Stir in a splash of lime juice and top with fresh cilantro before serving.
6. Serve warm in tacos, burrito bowls, salads, or over rice.

Servings and Timing

• Servings: 6
• Prep Time: 5 minutes
• Cook Time: 6–7 hours on low or 3–4 hours on high
• Total Time: 6–7 hours

Variations

• Creamy Version: Stir in a bit of cream cheese or sour cream at the end.
• Add Veggies: Include corn, black beans, or diced peppers.
• Spicy Kick: Add diced jalapeños or a splash of hot sauce.
• Use Pork or Turkey: Works great with boneless pork or ground turkey too.
• Freezer Meal: Combine raw chicken and salsa in a freezer bag and freeze. Thaw and cook when ready.

Storage/Reheating

• Storage: Store in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze for up to 3 months. Thaw overnight in the fridge.
• Reheating: Reheat in a skillet or microwave until warmed through.

FAQs

Can I use frozen chicken?

Yes, but increase the cooking time slightly and make sure the internal temperature reaches 165°F.

Is this recipe spicy?

Most salsa verde is mild to medium. Use a spicy version or add hot sauce if you like heat.

Can I use homemade salsa verde?

Absolutely! Homemade adds even more fresh flavor.

Can I make it in an Instant Pot?

Yes—cook on high pressure for 15 minutes with a quick release.

Do I need to sear the chicken first?

Nope, just add it straight to the slow cooker. Easy and hands-off.

What’s the best cut of chicken to use?

Thighs are juicier, but breasts work just as well for shredding.

Can I double the recipe?

Yes, just ensure your slow cooker isn’t overfilled.

How do I serve it?

Use it in tacos, wraps, over rice or quinoa, in enchiladas, on nachos, or in lettuce cups.

Does it get better the next day?

Yes, the flavors continue to develop. It’s great for leftovers.

Can I add cheese?

Of course! Add shredded cheese after cooking or stir it into your dish before serving.

Conclusion

Slow Cooker Salsa Verde Chicken is the kind of recipe you’ll come back to again and again. It’s easy, flavorful, and endlessly flexible—perfect for everything from taco night to meal prep. Just toss the ingredients in, let the slow cooker do the work, and enjoy tender, zesty chicken that’s ready for anything.

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