Salsa Verde Chicken (Crockpot Recipe)
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Crockpot Salsa Verde Chicken is a weeknight dinner superhero. It’s juicy, vibrant, and takes practically no effort to make: just dump, cook, and shred. This recipe makes enough to feed a crowd, but it doubles as meal prep magic just the same. Tuck it into tacos, layer it into burrito bowls or enchiladas, or just spoon it over rice! One taste of that vibrant, fork-tender shredded meat, and you’ll be thinking of when you can make it again.
Table of Contents
Salsa Verde Chicken
This is one of those “set it and forget it” recipes that tastes like you worked all day. And for the amount of bold flavor that’s packed into every bite, you’ll be shocked at the very short ingredient list.
I mean, can we talk about how juicy this chicken gets?! A little spicy, a little citrusy, and a whole lot of fresh…all from a single jar of salsa.
Toss the meat into tacos and rice bowls, or just eat it by the forkful over the sink (we’ve all been there).
Slow cooker salsa verde chicken is great for game days and parties too. Set up a burrito bar or bake a few sheet pan quesadillas. I’ve even used it to make piles of taquitos for easy-to-grab snacking.
I also love how convenient it is for meal prep. Shred it, bag it, and throw it in the freezer. When you need a quick weeknight dinner, add the meat to enchiladas or a pot of soup and you’re done!
INGREDIENT NOTES
- Chicken: Boneless, skinless chicken breasts are easiest, but you can make crockpot salsa verde chicken with thigh meat too.
- Salsa Verde: Use a jarred version you love (like Herdez or Trader Joe’s) or make it fresh if you’re feeling extra! If you’re salsa is bland, the chicken will be too.
- Cilantro & Lime: It may not seem like much, but a little of each brightens up the whole dish and really brings it to life. Fresh-squeezed citrus juice is a must, and have extra wedges handy for serving.
- Spices: You’ll get plenty of flavor in the chicken with salsa verde, but some garlic powder, ground cumin, and kosher salt certainly help it along.
VARIATIONS
Make It Creamy: Stir in ½ cup sour cream or 4 ounces of cream cheese near the end of cooking.
Add Some Kick: Include diced jalapeños, poblanos, or serranos for extra heat.
Heartier Version: Add 1 can of beans (black, white, or pinto) and/or corn during the final hour. Drain first!
Protein Swap: Replace the chicken with pork butt/shoulder or a beef roast.
SALSA VERDE CHICKEN CROCK POT FAQ
The only difference between the two settings is that High heats the crock faster than when it’s on Low. Eventually, they both reach the same temperature.
After that, it’s simply a matter of time! The High setting is great for when you get a late start (or maybe forget to pull the chicken out early enough…), while Low helps most with those busier days when you can’t be in the kitchen.
The end result is still fall-apart-tender meat that’s juicy and flavorful. So pick the setting that works with your schedule!
As long as there’s room in your slow cooker, go for it! You will need to increase the cooking time by 1-2 hours to ensure all the chicken is cooked.
Doesn’t hurt to test it with a digital meat thermometer before shredding to be safe. The chicken should reach at least 165°F in the center.
Be very careful not to over-shred the meat. Keep the mixer on low (or shred it by hand) and stop as soon as it’s all broken into smaller chunks. If you keep going, the chicken will become stringy, dry, and tough.
Also, save some of the juices when moving your salsa verde chicken from the crock pot to a storage container. The liquid will help keep the meat moist and tender, especially when it’s time to reheat it.
Over the years, I’ve made dozens of slow cooker chicken recipes, and this one checks all the boxes: fast, flavorful, foolproof.
The acidity in the salsa verde helps tenderize the chicken, while the low-and-slow cooking ensures it stays moist. Adding lime juice and cilantro at the end brings that bright pop of freshness.
And let’s not sleep on the hand mixer trick! It shreds chicken in seconds with zero effort. It’s one of my favorite little kitchen hacks.
DONNA’S PRO TIPS
- For the juiciest results, avoid opening the lid during cooking.
- Use a slotted spoon when serving if you want drier meat for tacos or wraps.
- Shred the chicken with a hand mixer right in the slow cooker!
- Use leftover meat in quesadillas, soups, or enchiladas later in the week.
- Freeze salsa verde chicken in batches for easy meal prep.
TOOLS NEEDED
- 6-quart slow cooker
- Hand mixer or two forks
- Cutting board and knife
- Measuring spoons
- Airtight containers for storage
Enjoy!
With love, from our simple kitchen to yours.
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Salsa Verde Chicken (Crockpot Recipe)
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 16-ounce jar salsa verde
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro
Optional toppings: tortillas, cooked rice, diced onion, jalapeño slices, lime wedges, sour cream, avocado slices
Instructions
- Prepare the Slow Cooker: Add 2 pounds boneless skinless chicken breasts, 1 16-ounce jar salsa verde, 1 teaspoon garlic powder, 1 teaspoon ground cumin, and 1 teaspoon kosher salt directly to the slow cooker insert. Use a spoon or spatula to gently stir everything together so the chicken is coated with the seasonings and salsa.
- Cook the Chicken: Cover the slow cooker and cook on high for 3 to 4 hours or low for 6 to 7 hours, or until the chicken is cooked through and reaches an internal temperature of 165°F. The chicken should shred easily with a fork when done. If using thick chicken breasts, expect cook time to lean toward the longer end.
- Shred and Finish: Use two forks to shred the chicken directly in the slow cooker, right in the salsa mixture. Stir in the Juice of 1 lime and 2 tablespoons chopped fresh cilantro. Taste and add more salt or lime juice, if desired.
- Serve: Use a slotted spoon to scoop the chicken into tortillas, over rice, or into burrito bowls. Add your favorite toppings and enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
