Go Back
–+ servings
A bowl containing slow cooker salsa verde chicken, white rice, black beans, corn, avocado slices, and crumbled cheese, with lime wedges and a slow cooker in the background.
Print Recipe
No ratings yet

Slow Cooker Salsa Verde Chicken

With tangy salsa verde, warm spices, and tender shredded chicken, this slow cooker salsa verde chicken is perfect for tacos, bowls, salads, and meal prep. It’s a dump-and-go recipe, which means it’s practically effortless!
Prep Time10 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 40 minutes
Course: Chicken, Main Dish, Slow Cooker
Cuisine: Mexican, Southwestern
Diet: Gluten Free, Low Lactose
Servings: 8
Author: Rachel Gurk

Ingredients

  • 2 pounds boneless skinless chicken breasts (see note)
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (use Mexican oregano, if you have it)
  • 3 cloves garlic, minced
  • 1 jar (16 ounces) salsa verde (I like Herdez mild salsa verde)
  • 1 tablespoon fresh lime juice

Optional toppings for serving:

  • chopped fresh cilantro, sliced avocado, crumbled queso fresco, sour cream, pickled red onions, chopped white onions

Instructions

  • If desired, spray the inside of a 5- to 6-quart slow cooker with nonstick cooking spray for easy clean up.
  • Add all ingredients EXCEPT lime juice to slow cooker. Stir to distribute seasonings, and to make sure the chicken is coated with the sauce.
    2 pounds boneless skinless chicken breasts, 1 teaspoon kosher salt, ½ teaspoon coarse ground black pepper, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 3 cloves garlic, minced, 1 jar (16 ounces) salsa verde
  • Cover and cook on Low for 4 to 5 hours or High for 2½ to 3 hours, until chicken is tender and cooked through (165°F).
  • Remove chicken, cool slightly, and shred with two forks. Return shredded chicken to the slow cooker and stir to coat in the sauce. Keep on Warm until ready to serve.
  • Stir in fresh lime juice. Taste and adjust seasoning if needed.
    1 tablespoon fresh lime juice
  • Serve warm with desired toppings.
    chopped fresh cilantro, sliced avocado, crumbled queso fresco, sour cream, pickled red onions, chopped white onions

Notes

  • Chicken: Boneless skinless chicken thighs work well, too. I often combine them, half and half, so I get the benefits of both. 
  • Storage/freezing: Leftover slow cooker salsa verde chicken can be refrigerated in an airtight container for up to 4 days. To freeze, transfer to resealable freezer bags or freezer containers. It will keep in the freezer for up to 3 months. Thaw frozen chicken in the refrigerator or microwave first. Warm gently on the stovetop or in the microwave until heated through.
Serving ideas:
  • Tacos: Spoon into warm corn or flour tortillas, add toppings.
  • Burrito bowls: Combine with rice (or cauliflower rice), black beans, corn, and desired toppings.
  • Taco salad: Make a salad with cooled chicken, shredded lettuce, and avocado.
  • Quesadillas: For green chicken quesadillas, I like to use Monterey Jack cheese or Queso Oaxaca, a traditional Mexican cheese that melts easily. The chicken works well for sheet pan quesadillas, too.
  • Enchiladas: Make chicken enchiladas verde.

Nutrition

Serving: 4ounces chicken with sauce | Calories: 160kcal | Carbohydrates: 4g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 831mg | Potassium: 551mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 398IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg

QR Code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code

*If you're viewing this on your phone, press and hold the QR code to open in your browser.