Slow Cooker
Slow Cooker Salsa Verde Chicken
Tangy, slightly smoky salsa verde does almost all the work in this slow cooker chicken, tenderizing the meat as it cooks low and slow into shreds that soak up every bit of the sauce. It's a genuine dump-and-go dinner that turns into tacos, burritos or enchiladas with equal ease.
Why you'll love this recipe
- Truly dump-and-go, minimal prep
- Tangy tomatillo flavor from a jar or homemade salsa
- Versatile shredded chicken for many meals
- Freezes beautifully for future dinners
Instructions
- Place the chicken in the slow cooker and pour the salsa verde over it. Sprinkle with cumin, garlic powder and salt.
- Cover and cook on low for 5-6 hours or high for 3-4 hours, until the chicken shreds easily with a fork.
- Shred the chicken directly in the slow cooker using two forks, stirring it into the sauce.
- Stir in the fresh cilantro and lime juice just before serving.
- Use in tacos, burrito bowls, enchiladas, quesadillas, or over rice.
How to tell it's done
The chicken should reach 165°F (74°C) and shred with almost no effort. Thighs can handle extra time and only get more tender. Breasts are best checked at the early end of the cooking range. After shredding, let the chicken sit in the sauce for 10 minutes so it soaks up the liquid.
Tips for success
- This recipe is very forgiving of extra slow-cooker time, so it's fine to let it go a bit longer if your schedule shifts.
- Shred the chicken right in the cooking liquid so it soaks up as much flavor and moisture as possible.
- Freeze in portioned bags with some of the sauce for quick future dinners.
- For extra heat, stir in a diced jalapeño or a splash of hot sauce before serving.
Ingredient notes & swaps
- Salsa verde: jarred tomatillo salsas range from mild to hot. Taste yours first. For a milder dish, use half salsa verde and half chicken broth.
- Chicken: thighs are the best choice for long slow cooking. A mix of breasts and thighs gives the best of both.
- Lime and cilantro: add these at the end, not the start. Long cooking dulls their flavor.
- Creamy version: stir in 4 oz softened cream cheese or 1/2 cup sour cream after shredding for a richer, enchilada-style filling.
Storage & reheating
Refrigerate in its sauce for up to 4 days. Reheat on the stove or in the microwave, stirring halfway through. If it's going into tacos or quesadillas, drain off some of the liquid first so the tortillas don't get soggy.
Make ahead & freezing
This freezes well for up to 3 months in portioned bags with some of the sauce. Thaw overnight in the fridge. You can also freeze the raw chicken, salsa and spices together, then thaw them overnight before slow cooking.
What to serve with it
Use it in tacos with diced onion, queso fresco and radishes; in enchiladas with a little extra salsa verde; or over rice with black beans and avocado. Mexican rice and charro beans are good sides.
Frequently asked questions
Can I use chicken thighs instead of breast?
Yes, thighs stay especially juicy in the slow cooker and shred just as easily.
How spicy is salsa verde chicken?
It depends on the salsa verde you choose — mild, medium and hot versions are all widely available.
Can I make this in the Instant Pot instead?
Yes, cook on high pressure for 10-12 minutes with a natural release, then shred as directed.
What can I make with salsa verde chicken?
Tacos, burrito bowls, enchiladas, tostadas, nachos, and stuffed peppers all work well.
Nutrition (per serving)
| Calories | 218 |
| Protein | 32g |
| Carbs | 6g |
| Fat | 6g |
| Sodium | 540mg |
| Sugar | 3g |
Nutrition values are estimates calculated from the ingredient list and will vary with the exact brands and portion sizes you use.
More in: Slow Cooker Chicken Recipes Mexican-Inspired Chicken Recipes
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