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This Crockpot salsa verde chicken recipe is a simple, zesty, and vibrant way to make shredded chicken! Use it in tacos, burritos, and enchiladas, or serve it over rice.
Try my Easy Chicken Tortilla Soup or Sheet Pan Chicken Fajitas next.
Why you’ll love it
Your Crockpot does most of the work in this easy Mexican-inspired chicken recipe, making it a fantastic option for busy households. There are so many ways to use this versatile slow cooker salsa verde chicken, and everyone can top their tacos or bowls as they want!
I love the tangy, fresh taste of salsa verde. Here the chicken absorbs the bright flavors of the sauce, so it melts in your mouth. Tomatillos and green chili peppers are the best combo. Lime juice and herbs round out the flavor profile in this easy chicken dish.
What you’ll need
- Salsa verde – I use mild. I have more tips below!
- Mild green chilies – I always keep cans of these in my pantry
- Ground cumin, dried oregano, and onion powder – this trio makes up the delicious savory seasoning
- Garlic – another punch of flavor
- Chicken – we’re using boneless skinless chicken breasts
- Lime – a pop of citrus goodness
- Cilantro – this herb is a classic in Mexican recipes
Helpful tips
- Salsa verde means “green sauce”, and it’s a Mexican staple with tomatillos (tart and slightly citrusy fruit), a kick from green chili peppers like jalapeños, and garlic and onion.
- Be sure to use a brand of jarred salsa verde that you actually enjoy! Pace and Herdez are a couple of suggestions if you’re not sure what to buy. You can always make your own salsa verde from scratch if you prefer.
How to make salsa verde chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Add the salsa verde, mild green chilies, seasonings, and garlic to the Crockpot. Stir to combine, then add in the chicken and spoon the sauce over. Cook on low or high depending on preference.
Using two forks, shred the chicken. Taste, and then squeeze in some lime juice as desired. Top with chopped cilantro, and season with salt & pepper to taste. Serve as you wish! I have suggestions below.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here is my Crockpot model, and you can easily tell when chicken is done when an instant read thermometer shows 165F.
- Use a sharp chef’s knife to easily chop the cilantro.
- Mince the garlic with a convenient garlic press.
Substitutions and variations
- If you want to spice it up, add in a chopped jalapeno or two or use hot green chilies instead.
- Try boneless skinless chicken thighs if you prefer.
What to serve with salsa verde chicken
- It’s so versatile! Salsa verde chicken is delicious in tacos, burrito bowls, taquitos, tostadas, enchiladas, etc.
- When serving it as a rice bowl, I like to use white rice, red onions, fresh avocado, and extra chopped fresh cilantro along with a wedge of lime.
- However you eat it, make sure to start the meal off right with my Homemade Guacamole, chips, and a Frozen Margarita. Pair it with this Avocado Corn Salad too.
Leftovers and storage
- This is great for meal prep. Store any leftovers for 3-4 days in the fridge, and reheat slowly over a low heat.
- You can freeze chicken salsa verde for 3 months. If you’re freezing the entire batch, you might want to add the lime juice and chopped cilantro after you thaw it and warm it up.
If you made this Crockpot chicken with salsa verde, please leave a star rating and review below! You can also tag me on Instagram if you made this or any of my recipes.
Crockpot Salsa Verde Chicken
Ingredients
- 16 ounces salsa verde
- 2 (4 ounce) cans mild green chilies
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 4 cloves garlic minced
- 2 pounds boneless skinless chicken breasts about 4 medium chicken breasts
- Juice from 1 lime or to taste
- 1 small bunch cilantro chopped
- Salt & pepper to taste
- For serving: tortillas or cooked rice, avocado, chopped red onion, sour cream, Mexican blend cheese, etc.
Instructions
- Add the salsa verde, mild green chilies, cumin, oregano, onion powder, and garlic to your slow cooker and stir to combine. Add in the chicken breasts and toss/stir to coat. Cook on high for approx. 3 hours or low for 5-6 hours.
- Shred the chicken with two forks. Give it a taste then stir in the lime juice as needed (some salsas are more tangy than others so you may not need to add much) and chopped cilantro. Season with salt & pepper as needed.
- Serve in tacos or with rice and preferred toppings.
Notes
- 16 oz. salsa = 2 US cups.
- Serving size really depends what the chicken is used in/what else is served with it. You could make 10+ tacos with it or 4-6 rice bowls quite easily. It could even be used in taquitos or burritos etc. Nutrition info is for 1/6 of the total yield of chicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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