One of my favorite things about slow cooker meals is being able to throw everything in before the day gets crazy and come home to dinner already done. This Slow Cooker Salsa Verde Chicken has saved me more times than I can count on those afternoons when we're running from school to sports and there's no time to stand over the stove. The salsa verde keeps the chicken incredibly juicy while the green chilies, garlic, and cumin give it just enough flavor without making it spicy. We use it for tacos one night, then pile the leftovers into burrito bowls or quesadillas the next day, which makes it even more of a weeknight win!
This Salsa Verde Chicken is one of those recipes you'll find yourself using in all kinds of meals throughout the week. Pile it over Green Rice for an easy burrito bowl, tuck it into Naan Taco Pizza for a fun twist on taco night, or serve it alongside Rotel Tacos when you're feeding a hungry crowd. And if you're in the mood for another easy dump-and-go dinner, my Crockpot Taco Soup is another family favorite that's perfect for busy weeknights.
Equipment
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Ingredients
- Salsa verde
- Diced green chilies
- Minced garlic
- Cumin
- Onion powder
- Salt
Directions
Add the chicken breasts, salsa verde, diced green chilies, garlic, cumin, onion powder, and salt to a slow cooker.
Cover and cook on low for 4 to 6 hours or on high for 2 to 4 hours.
Using two forks, shred the chicken into bite-size pieces, then stir it into the sauce.
Serve in rice bowls, tacos, or on its own.
How do I serve my Slow Cooker Salsa Verde Chicken?
- This chicken is great in rice bowls, tacos, burritos, quesadillas, nachos, or enjoyed on its own. The versatility of the dish makes it great for meal prep and an easy way to hit your protein goals throughout the week.
FAQs (Because Life’s Too Busy for Guesswork)
You can control the heat of the dish by choosing a spicier salsa verde or hotter diced green chilies. If you want even more heat, add your favorite hot sauce or a pinch of crushed red pepper flakes before serving.
The chicken should shred easily with two forks. For the most accurate results, check that the thickest part of the chicken has reached an internal temperature of 165°F.
Yes! Stir in a can of drained sweet corn or black beans after shredding the chicken for an even heartier meal. They also add extra fiber and protein.
If you're using frozen chicken, be sure to thaw it completely before adding it to the slow cooker. Drain off any excess liquid before cooking.
What are substitutions that I can make?
- Chicken breast – Boneless, skinless chicken thighs are an alternative option.
- Salsa verde – Homemade salsa verde is another great option.
- Minced garlic – If using fresh garlic, you'll need 2 cloves.
- Cumin – Coriander is a substitute option.
- Salt – Table salt, sea salt, or Celtic salt all work well.
How should I store my Salsa Verde Chicken Slow Cooker?
- Slow Cooker Salsa Verde Chicken should be stored in an airtight container or Ziploc bag in the refrigerator for up to 4 days.
- To Reheat: Place leftovers in a medium saucepan or shallow skillet over medium heat, stirring occasionally until heated through, about 5 to 10 minutes. Add a splash of water if needed. Individual servings can also be reheated in the microwave.
- To Freeze: Allow the chicken to cool completely, then transfer it to a freezer-safe Ziploc bag, removing as much air as possible. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Slow Cooker Salsa Verde Chicken
Equipment
- Can opener
- Measuring Spoons
- Slow cooker
- 2 forks
Ingredients
- 3 boneless skinless chicken breasts
- 1 16 oz jar salsa Verde
- 1 4 oz can diced green chilies
- 1 tablespoon minced garlic
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon salt
Instructions
- Add the chicken breasts, salsa verde, diced green chilies, garlic, cumin, onion powder, and salt to a slow cooker.
- Cover and cook on low for 4 to 6 hours or on high for 2 to 4 hours.
- Using two forks, shred the chicken into bite-size pieces, then stir it into the sauce.
- Serve in rice bowls, tacos, or on its own.
Notes
- The chicken should shred easily with two forks when it's done cooking.
- Save the leftovers for tacos, burrito bowls, nachos, or quesadillas throughout the week.
- Use your favorite jar of salsa verde to adjust the heat level.
- This recipe freezes beautifully for easy future meals.
- For even more flavor, squeeze fresh lime juice over the chicken before serving.
