This easy slow cooker salsa verde chicken is one of my go-to recipes when I want something full of flavor but don’t want to spend all day in the kitchen. I simply let the slow cooker do the work, and by the end, I have tender, juicy chicken bathed in a tangy, zesty salsa verde sauce. It’s incredibly versatile—I enjoy it in tacos, burritos, over rice, or even as a topping for salads.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
1 jar (16 oz) salsa verde
1 tablespoon lime juice
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Directions
I place the chicken breasts in the bottom of my slow cooker.
I pour the salsa verde over the chicken.
I add the lime juice, cumin, garlic powder, onion powder, salt, and pepper, then stir everything together so the flavors mix well.
I cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the chicken is tender and shreds easily.
I shred the chicken with two forks, then stir it back into the sauce so it soaks up all that flavor.
I serve it with rice, tortillas, tacos, or whatever sides I’m craving, and garnish with fresh cilantro if I have some on hand.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cooking time: 6–8 hours (low) or 3–4 hours (high)
Total time: 6–8 hours 10 minutes
Calories: 220 kcal per serving
Variations
I sometimes swap chicken breasts for boneless, skinless chicken thighs for an even juicier result.
For a little heat, I add diced jalapeños or a pinch of cayenne pepper.
If I want it creamier, I stir in a couple of tablespoons of cream cheese at the end.
I’ve also used pork tenderloin instead of chicken for a twist—it’s just as good.
For a lower-sodium version, I use homemade salsa verde so I can control the salt.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When I reheat, I usually use the microwave in short intervals, stirring in between to keep the chicken moist. If I want to freeze it, I place the cooled shredded chicken with sauce in a freezer-safe bag or container and freeze for up to 3 months. To reheat from frozen, I thaw overnight in the fridge and warm on the stovetop or in the microwave.
FAQs
Can I make this with frozen chicken?
Yes, but I add extra cooking time. I usually plan for about 1–2 additional hours on low if starting from frozen.
Can I use a different type of salsa?
Absolutely. I’ve tried red salsa, salsa roja, and even chipotle salsa for a smoky twist.
How do I make this spicier?
I add chopped jalapeños, diced serrano peppers, or extra hot sauce to the mix before cooking.
Can I cook this in the oven instead of a slow cooker?
Yes. I place the ingredients in a covered baking dish and cook at 325°F for about 2–2.5 hours, until the chicken is tender.
What’s the best way to serve salsa verde chicken?
My favorites are tacos, burrito bowls, and quesadillas, but it’s also great over roasted vegetables or in enchiladas.
Conclusion
This easy slow cooker salsa verde chicken is one of those recipes I keep coming back to because it’s simple, flavorful, and adaptable. I love that it works just as well for a busy weeknight dinner as it does for meal prepping ahead of time. Every time I make it, I’m reminded of how a few simple ingredients can create something truly satisfying.
📖 Recipe:
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Easy Slow Cooker Salsa Verde Chicken
- Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
- Yield: 4 servings
- Diet: Gluten Free
Description
A simple and flavorful slow cooker salsa verde chicken recipe that yields tender, juicy chicken in a tangy verde sauce—perfect for tacos, burritos, bowls, or salads.
Ingredients
4 boneless, skinless chicken breasts
1 jar (16 oz) salsa verde
1 tablespoon lime juice
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Instructions
- Place the chicken breasts in the bottom of the slow cooker.
- Pour the salsa verde over the chicken.
- Add lime juice, cumin, garlic powder, onion powder, salt, and pepper, then stir to combine.
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the chicken is tender and shreds easily.
- Shred the chicken with two forks and stir it back into the sauce.
- Serve with rice, tortillas, tacos, or other sides, garnished with fresh cilantro if desired.
Notes
Swap chicken breasts for boneless, skinless chicken thighs for juicier results.
Add diced jalapeños or cayenne pepper for heat.
Stir in cream cheese at the end for a creamier version.
Pork tenderloin can be used instead of chicken.
For lower sodium, use homemade salsa verde.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 95mg
