Hey y'all! If you're searching for a crowd-pleasing, fuss-free dish packed with vibrant flavor, this Crockpot Salsa Verde Chicken is your new best friend. Juicy, tender chicken thighs simmer in tangy salsa verde and spices, making it perfect for busy weeknights, casual gatherings, meal prep, or even game day. You'll love how versatile, easy, and downright delicious this dish is—let's get cooking!
Why You'll Love This Crockpot Salsa Verde Chicken
- It’s a true set-and-forget recipe, saving you extra time in the kitchen.
- Bold, zesty flavor from salsa verde and spices packs a punch in every bite.
- Perfect for tacos, rice bowls, salads, or nachos—endless serving possibilities.
- Prep takes just 5 minutes, making weeknight dinners a breeze.
- Leftovers are even better, making it ideal for meal prep!
Ingredients for Crockpot Salsa Verde Chicken
- 2 pounds boneless, skinless chicken thighs (or breasts)
- 16 ounces salsa verde (store-bought or homemade—see how to make salsa verde)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Juice of 1 lime (about 2 tablespoons)
- ¼ cup fresh cilantro, chopped (plus more for garnish)
How to Make Crockpot Salsa Verde Chicken
Step 1: Prepare the Crockpot
Lightly spray the bowl of your slow cooker with nonstick cooking spray or a drizzle of olive oil.
Step 2: Add the Ingredients
Place the chicken thighs in an even layer at the bottom of the Crockpot. Top evenly with chopped onion, minced garlic, cumin, chili powder, salt, black pepper, and pour the salsa verde all over. Stir gently to coat the chicken.
Step 3: Slow Cook to Perfection
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fork-tender and easily shreds.
Step 4: Shred and Finish
Remove the cooked chicken and shred using two forks (do this right in the Crockpot or transfer to a cutting board). Return shredded chicken to the pot, add lime juice and chopped cilantro, stir to combine, and cook on low for another 10 minutes to let the flavors meld.
Notes for Best Crockpot Salsa Verde Chicken
- If your salsa verde is especially tangy or spicy, balance flavors with a dollop of honey or a splash of chicken broth.
- Using chicken thighs guarantees juicy, never-dry results, but chicken breasts work well if you prefer leaner meat (tips for moist chicken breast).
- For a thicker sauce, remove the slow cooker lid during the last 30 minutes of cooking so some of the liquid can evaporate.
Variations for Crockpot Salsa Verde Chicken
- Spicy Salsa Verde Chicken: Add a diced jalapeño or a few dashes of hot sauce for extra heat.
- Creamy Version: Stir in ¼ cup of cream cheese or sour cream at the end for a silky sauce.
- Vegetable Boost: Toss in a can of black beans or a cup of corn kernels for more flavor and color.
Required Equipment for Crockpot Salsa Verde Chicken
- Crockpot or slow cooker (4 quart or larger)
- Sharp kitchen knife and cutting board
- Measuring spoons
- Forks for shredding the chicken
Storage Instructions & Shelf Life
- Cool leftovers to room temperature before storing.
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months—thaw overnight in the fridge and reheat gently on the stovetop or microwave.
Serving Suggestions & Pairings for Crockpot Salsa Verde Chicken
- Serve in warm corn or flour tortillas with avocado, crumbled queso fresco, and shredded lettuce for easy tacos.
- Layer over fluffy cilantro-lime rice and top with sliced radishes and more salsa.
- Add to nachos, burritos, enchiladas, or serve on a bed of greens for a zesty salad.
- Pair with classic sides like Mexican rice or refried beans.
Pro Tips for Perfect Crockpot Salsa Verde Chicken
- For ultra-juicy chicken, avoid overcooking—use the low setting and check at the minimum time.
- Shred chicken right in the crockpot for mess-free prep and to keep all those tasty juices.
- Use a quality store-bought or homemade salsa verde for the best, fresh flavors (learn more here).
FAQ: Crockpot Salsa Verde Chicken
- Can I use frozen chicken in this recipe?
- Yes, but it's safest to thaw chicken before using in the slow cooker to ensure even cooking and food safety.
- Can I make this dish ahead of time?
- Absolutely! This chicken tastes even better after sitting overnight, making it great for meal prep.
- How do I make this dish spicier?
- Add extra chili powder, diced jalapeños, or your favorite hot sauce right into the Crockpot at the start.
Prep Time: 5 minutes | Cook Time: 6-7 hours (low) or 3-4 hours (high) | Total Time: ~7 hours
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 cups salsa verde
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh lime juice
- ¼ cup chopped fresh cilantro (optional, for garnish)
Instructions
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1Place the chicken breasts in the bottom of the crockpot.
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2Add the chopped onion, minced garlic, ground cumin, salt, and black pepper over the chicken.
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3Pour the salsa verde evenly over the ingredients.
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4Cover and cook on low for 4 hours, or until the chicken is cooked through and tender.
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5Shred the chicken in the crockpot with two forks, then stir in the lime juice. Garnish with chopped cilantro if desired and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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