Crockpot Salsa Verde Chicken
78 Comments
Jan 07, 2024
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This Crockpot chicken with a Mexican-infused salsa verde spin is guaranteed to be a family favorite. The shredded chicken is juicy, tender, and brimming with spicy, and tangy flavors. Just toss everything into a slow cooker or Crockpot, and in about 3 hours, the most delicious chicken is ready to be plated with sides, stuffed into tacos, and more!
When I’m not making carnitas or barbacoa, this salsa verde Crockpot chicken recipe is always on the dinner menu. It’s a set-it-and-forget-it meal that cooks with ease in a Crockpot, creating the most tender pieces of shredded chicken. Thank goodness for slow cooker recipes!
But the secret to the phenomenal flavor in this recipe lies in my homemade salsa verde. Unlike the store-bought jarred versions, my recipe is authentic (with no added fillers), and just five simple ingredients. A simple blend of tomatillos, jalapeño peppers, and garlic are roasted in the oven, imparting a beautifully smokey flavor, then blended with onion and cilantro for the tastiest green salsa ever.
Salsa Verde Crockpot Chicken Ingredients
- Chicken Breasts: Grab two pounds of boneless, skinless chicken breasts. This is usually four chicken breasts.
- Salsa Verde: Although you can buy the jarred kind, I highly recommend making it from scratch. It’s SO easy with my recipe and tastes a thousand times better!
- Seasoning: Since most of the flavor comes from the salsa verde, a dash of salt and sprinkle of cumin is all you need.
- Cilantro: Fresh cilantro on top is a must for those Mexican cuisine vibes!
Find the printable recipe with measurements below
How To Make Salsa Verde Chicken In a Crockpot
Add everything to the Crockpot. Add the chicken, salsa verde, salt, and cumin to a Crockpot. Mix it all together, then add the lid, and cook it for 2 ½ to 3 hours on high, or 4 to 5 hours on low.
Shred the chicken. Using tongs, remove the chicken, place it on a cutting board, and shred it with two forks. Alternatively, you can use this shredded chicken method, which is quickly made in a stand mixer (it’s one of my favorite kitchen hacks!).
The final step. Return the shredded chicken to the slow cooker and stir together. The chicken should be nice and juicy and coated with delicious salsa verde. Note: If you’d like a creamy texture, see my tip in the recipe card.
Ways To Enjoy It
- Rice plate or bowl: My favorite way to enjoy this is with cilantro lime rice, black beans, and avocado slices (or guacamole). Don’t forget the sour cream, fresh cilantro, and jalapeno peppers on top! It makes all the difference.
- Chicken Tacos: Give Tuesday taco night a fresh twist! To complete your tacos, prep some warmed tortillas with a few bowls of freshly chopped cilantro, diced avocado, diced red onion, and lime wedges.
- Chicken Quesadilla: If you love quesadillas, add a large tortilla to a pan to warm up, sprinkle grated cheese on one half of the tortilla, along with a layer of salsa verde chicken. Flip the other half over to enclose the quesadilla and carefully flip it with a spatula. Continue cooking until the cheese is melted and the tortilla is golden. So yum!
- Nachos: You can make this part of a super-loaded nachos appetizer. But, for this recipe, I like to keep it a bit more simple, similar to my carnitas nachos. Tortilla chips, shredded cheese, jalapeno, and guacamole are all you need!
Common Questions
If you’re cooking more than 2 pounds of chicken, I would cook it on high for an hour more. Then, check to see if all the chicken breasts are tender enough and adjust from there.
Yes! Add everything to your Dutch oven and cook for 3 to 4 hours at 250°F, or until it becomes tender enough to shred. Note: Each oven heats differently so be sure to check your chicken at the 2-hour mark!
Storage Tips
- To store in the fridge: This will stay good in the fridge for 4 to 5 days, making it perfect to enjoy throughout the week.
- To freeze for later: It’s always a good idea to freeze an extra batch! It’ll stay good in the freezer for up to 3 months, and be the tastiest meal to reheat at a moment’s notice.
- For reheating: When you’re ready to enjoy, thaw it the fridge the night before, and then reheat in the microwave for a few minutes until warmed through.
More Slow Cooker Recipes
Whether you’ve got a Crockpot or other slow cooker, you’re going to love these recipes!
- Slow Cooker Pulled Pork: The best-pulled pork you’ll ever have.
- Slow Cooker Rotisserie Chicken: Another slow cooker chicken staple.
- Slow Cooker Pot Roast: The most comforting complete meal.
I hope you enjoy this Crockpot salsa verde chicken recipe! If you make it, I’d love to know how it turned out in the comment box below. Your review will help other readers in the community.
Crockpot Salsa Verde Chicken
Description
Video
Equipment
- Slow Cooker My favorite slow cooker!
Ingredients
- 2 pounds boneless skinless chicken breasts
- 2 cups salsa verde
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 2 tablespoons chopped fresh cilantro
- Optional: sour cream, see note below
Instructions
- Slow cook. Add the chicken, salsa verde, salt, and cumin to a slow cooker. Mix it all together, then add the lid, and cook it for 2 ½ to 3 hours on high, or 4 to 5 hours on low.
- Shred the chicken. Using tongs, remove the chicken to a cutting board and shred with two forks.
- Mix together. Return the shredded chicken to the slow cooker and stir together. If you'd like a creamier texture, see my note below. Garnish with fresh cilantro before serving.
Lisa’s Tips
- For a creamy salsa verde chicken, add ½ cup of sour cream to the Crockpot at the end, and then stir together with the shredded chicken. This is my personal favorite way to make it! It adds a creamy, tanginess to the chicken.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
This recipe is awesome! I was feeling lazy so, I tossed diced tomatillos, onions, garlic, and peppers (instead of prepared salsa verde), and chicken thighs (instead of breasts) into a crock pot. The veggies broke down with the chicken, simmering for less than a hour. I love how easy it is to make and that I can use my delicious tomatillos in bulk. So no garden waste!
I’m so glad you were able to simplify this a bit to your liking and it turned out great!
Such an easy and flavorful recipe! We ate this in different ways for the whole week! It was perfect with rice, some homemade tortillas and all the extras like avocado, tomatoes, lime and sour cream.
Hi Adrienne – Happy to hear this salsa verde chicken worked out great for meal prep for the week!
I wish I could post a picture! I am so proud of myself. I love to bake, but I’m not much of a cook, and I followed this recipe for the chicken and also made the cilantro lime rice. Topped it with a bit of sour cream and avocado, and some extra cilantro and gobbled it right down. This is going to be a regular supper at my house! Thank you for this recipe!
You should definitely be proud of yourself, Bonnie! It sounds like you nailed it – well done!
Hi Lisa,
I’m excited to try this recipe but I don’t have a Crockpot, only an Instant Pot. Would you know how to modify this recipe for my Instant Pot?
Super easy. I wanted to make the Salsa Verde but couldn’t find tomatillos (I’m going to keep looking). I used chicken tenders so they cooked faster. Used Casa Martinez salsa Verde and Mission zero net carb street tortillas. Added avocado, pickled red onions and cilantro.
(I also posted it on Pinterest and tagged this site)
Awesome! Sounds like you nailed the recipe, Michelle!
I finally made this for Cinco de Mayo and OMG… it was really good! I also made your homemade Salsa Verde for the recipe and it did not disappoint either. This will definitely be made again. The only addition I made was adding more cumin. Thanks for another great recipe.
Happy you loved both of those recipes, Suzy! Sounds like you had a tasty Cinco de Mayo. ;)
It is one of my many favorite recipes that I’ve made from you! It’s is so quick and easy to make. It’s a family fave :) Today for fun, we are celebrating Cinco de Mayo with it.
It’s the perfect recipe for Cinco de Mayo! Happy you love it, Tracy!
Ok. Well I don’t have a slow cooker. Just the top of the oven and the oven. How long should it be cooked for on the top.
The first time I tried your recipe I used Salsa Verde from a jar and it was delicious, but WOW! Today I made homemade Salsa Verde with your recipe and it was AMAZING! You weren’t kidding about the difference. My husband thinks your recipe for the salsa is better than the one we’ve had at our favorite Mexican restaurant. Thank you!
Hi Jen – I’m so glad you love this salsa verde chicken!!
Will I ever make anything of yours that is just okay? Short answer: No. This is absolutely amazing right out of the crockpot, no additions. I don’t even like salsa verde, but your salsa verde recipe was amazing. Adding chicken was “chef’s kiss.” I shredded the chicken and instantly made a street taco to “test” it. I want another. So yummy!
Hi Melissa – I’m so glad you love this salsa verde chicken!
Hi Lisa. Have you tried this recipe using pork instead of chicken with the salsa verde in the crockpot? Thanks!
P.S. I love all your recipes!
Hi Melissa – I haven’t yet, but I can imagine it tasting super good!
looks amazing!!😍 Is the serving size 1 cup of chicken or 1/2 a cup?
Thanks!
Hi Hannah – It will depend on the size of your chicken breasts. But generally, it should be a little more than 1/2 a cup.
Okay. This is 100% going into our regular rotation! This was SO easy and tasted so good. I used a jar of Siete green enchilada sauce just to save some time and it was perfect. Don’t skip the sour cream at the end! 🤤
Hi Trisha – Amazing! I’m so glad you love this salsa verde chicken. And yes, the sour cream version is so delicious!
Can I substitute whipped cottage cheese with the sour cream?
Made this tonight; so delicious. In Sydney Australia and no idea where to buy fresh Tomatillos around here so used the canned ones and turned out delicious :) had it with tacos, lime crema and guacamole. We will have leftovers with rice tomorrow.
Hi Lody – Happy to hear this salsa verde chicken turned out great with the canned tomatillos instead.
Oh my gosh. If I could give this amazing comfort food 10 stars, I would! THIS. MEAL. IS. SUPER. DELISH!! And, it couldn’t have been any easier to make. Even the Salsa Verde was super simple to make! The wonderful smells permeated my house all day and I couldn’t wait for my family to get home so we could dig in. I used thighs instead of breasts and served over rice. None of us could stop raving about our meal! You did it again, Lisa! Thanks for sharing your creations with us. This will definitely be on repeat ALL. YEAR. LONG!
Hi Becky – Thrilled to hear this crockpot chicken was a hit!!
I made this recipe last Friday; it was delicious and fast to make (since I did this on the Insta-Pot). Will definitely add this to my list of easy to make recipes.
Side note: I had leftovers that I put on top of tortilla chips and coated with cheese and Mexican cream. Just as mentioned on her video, the possibilities for this are endless.
Thank you, Lisa!
Hi Ronny – Wonderful! I love the meal you made out of this, the possibilities are truly endless.
Made this recipe today and its so easy and delicious! Shredded over brown rice. Leftovers will become burritos. Another easy staple in the downshiftology rotation. Thank you Lisa!
You’re more than welcome, Tracy! Sounds like you’re set with a bunch of tasty meals now. Enjoy!
I made this recipe last night and had it for lunch today. Oh my gosh can I just say how much I love the flavors this!? Salsa Verde is my all-time favorite and this recipe is so simple I’ll probably make it numerous times a month. I imagine this recipe would work really well with a store bought salsa as well if you’re in a pinch. I do wish I would’ve cooked it a little bit less. I cooked it for 2 hours and 50 min, but I should’ve cooked it for exactly 2 1/2 hours. Some of the smaller chicken breasts were a bit dry but the flavor was phenomenal and did not affect the overall dish.
Hi Chelsea – I’m so glad you love this recipe! And yes, you can also use store-bought salsa.
Lisa, this was soooo fantastic! I made quesadillas with it for dinner and everyone loved it!
Hi Denise – Glad this crockpot chicken worked out great!
Oh my word! So so good. Had this with your salsa verde recipe over rice with steamed broccoli. Amazing!
In Australia tomatillo is not readily available fresh so made it with canned 🤔 but still worked out well. Will make again.
Hi Sharon – Good to know this recipe works out with canned tomatillo instead! Thanks for sharing.
So easy and so good!!!! Will definetly make an extra batch next time. Please share more crock pot recipes! Thank you!
Thank you, Lydia! And will do on the crockpot recipes. :)
Incredibly easy delicious healthy meal! Glad I didn’t skip the homemade salsa verde—super simple and flavorful
Yay, so happy you loved the recipe, Sarah!
My family enjoyed this recipe on tostadas with toppings. It was easy to make and simple ingredients. I will make again. Thank you!
Hi Jennifer – I’m glad this slow-cooker chicken was a hit!
So yummy! The homemade salsa has so much flavor. I ended up cooking it in the pressure cooker and it turned out wonderfully.
Perfect! So happy you loved the homemade salsa verde. It really is delish. :)
Easiest meal on earth, and so delicious! Perfect for the 2024 whole30 plan provided free by Lisa! Thank you!
Yay, so happy you loved it, Geraldine! And the meal plan. :)
I’m plant-based and so I’m looking forward to trying this subbing in white beans for the chicken and likely braising the beans for less time (depending on cooking time for dry or canned beans). Thank you for all your great recipes and inspiration!
Hi Grace – Do let us know how this turns out with white beans instead!
This was amazing! My whole family loved it. So easy and delicious.
Hi Rachel – Happy to hear you enjoyed this salsa verde chicken!
Made it for dinner tonight! Couldn’t find all the ingredients to make the salsa verde from scratch so had to go with the jar. Smells delicious! Make go with the tacos for tonight. Thank you so much, Lisa, for the recipe
Happy you loved the recipe, Pauline!
I don’t know what salsa Verde is? Ignorant I know. Help 🙏
You can read all about salsa verde in my salsa verde post :)
This looks amazing! Can you freeze up the portions of the cooked chicken/salsa mix? I’m one person and wouldn’t be able to eat all of it. And thank you!!!!
Yes, you can freeze this! I have storage instructions written in the post.
Recipe sounds really good! But fresh tomatillos are not available in my country. Is it OK to prepare your salsa verde from canned tomatillos?
Hi Amy – I haven’t tried this recipe with canned, but I think that should work. If you try it, let us know how it turns out!
I made a double batch of this NYE weekend for a house full of people. It was a hit and I’ll definitely make it again! We offered rice and tortillas for bowls or tacos. We used leftovers to make nachos too. Excellent!
Wonderful! I’m glad this crockpot chicken recipe was a hit for NYE, Carol.
Could I throw in frozen chicken breasts for this? If so, how long?
This looks like an easy recipe and very flavorful. You can make so many different meals from this, Thanks for sharing this recipe. It’s one I know I’ll use often.
Hope you enjoy it!
Can you make this in an Instant Pot i stead? I noticed you dont have any IP recipes (hint hint😉😉)
Hi Valerie! I’m sure you can make this in an Instant Pot, but I’m not sure of the exact instructions. You might have to look up a chicken breast instant pot recipe to base it on.
My Instant Pot has a slow cook setting. I’ll make this using the slow cooker instructions given!
So good! I used 3lb boneless skinless thighs instead of 2lb breast since that’s what I had on hand, and skipped the sour cream this time. This was the *perfect* accompaniment to my partner’s new tortilla press he received for Christmas! Served with fajita veggies, black beans, and fresh blue corn tortillas.
That’s a great swap, Melissa! Happy you both loved the recipe!
Absolutely delicious! Thank you for another great recipe. The tacos and lemon cream chicken enchiladas turned out amazing using this recipe as the base.
Sounds like a great combo! Enjoy!
Is it safe to eat the salsa mixture after the raw chicken has cooked in it?
Yes, perfectly safe.
I made this, and it was phenomenal. The chicken came out crazy tender and juicy. I will make it again and would like some more ideas for different sauces/spices.
Hi Lina – I’m so glad you enjoyed this crockpot chicken recipe!
Could I throw in frozen chicken breasts for this? If so, how long?