Salsa Verde Chicken (Crockpot Recipe)

closeup of crockpot salsa verde chicken on tortillas

Make bold, zesty Salsa Verde Chicken in the slow cooker with a handful of ingredients. The hardest part is deciding how to serve it!

Author: Donna Elick

Servings:

Prep Time5

Cook Time3

Total Time3 5

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!

Notes

Make-Ahead Tips: This recipe can be assembled ahead of time and stored in a freezer bag. Freeze raw ingredients together, then thaw overnight in the fridge before cooking in the crockpot.

Freezing Tips: Let the cooked chicken cool completely. Store in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.

Storage Tips: Refrigerate leftovers in an airtight container for up to 4 days.

Reheating Tips: Reheat gently in the microwave or in a skillet over medium heat with a splash of water or extra salsa verde to keep it juicy.

Flavor Tips: You can make this creamy by stirring in ½ cup sour cream or 4 ounces of softened cream cheese during the last 20 to 30 minutes of cook time. Add a can of black beans or corn during the final hour for a heartier meal.

Equipment Tip: A hand mixer is a fast and easy way to shred the chicken directly in the crockpot. Just remove half the liquid, shred on low, then stir everything back together.

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