If you need a simple dinner that practically cooks itself, Slow Cooker Salsa Verde Chicken is the answer. Made with just 4 ingredients, this tender shredded chicken is flavorful, versatile, and perfect for busy weeknights.
Table Of Contents
Our 4-ingredient Slow Cooker Salsa Verde Chicken is one of those set-it-and-forget-it recipes you'll want to keep on repeat. Just add chicken, prepared salsa verde and a couple of spices to your crockpot. A few hours later you'll have juicy shredded chicken ready for tacos, burritos, enchiladas, rice bowls and more.
Use your favorite brand of salsa verde for the most flavor. You can try my pressure cooker salsa verde recipe and use that if your prefer a homemade option. Either way, this meal is simply delicious!
Why You'll Love Slow Cooker Salsa Verde Chicken
- Only 4 ingredients
- Minimal prep time
- Great for meal prepping
- Delicious as tacos, enchiladas and in burritos and rice bowls
- Kid-friendly and customizable
Ingredients
You need only a few pantry staples to make this recipe.
- 1 pound boneless skinless chicken breasts or chicken tenders
- 16 ounce jar of salsa verde or homemade salsa verde
- ½ teaspoon cumin
- ½ teaspoon chili powder
Step-By-Step Instructions
- Place the chicken breasts in the slow cooker. Pour the salsa verde over the top and sprinkle with cumin and chili powder. Stir to coat.
- Cover and cook on low for 4 hours, until the chicken is tender and reaches 165 degrees Fahrenheit internally.
- Shred the chicken using two forks or a meat chopper and mix it back with the sauce.
- Serve warm in tacos, burritos, rice bowls, enchiladas or taquitos.
Chef's Tips
- Choose a good salsa verde. The flavor of this dish relies heavily on the salsa, so pick one you love.
- Don't overcook. Four hours on low is usually ideal for shreddable, juicy chicken.
- Add toppings. Finish the dish with cilantro, jalapeños, shredded cheese, sour cream or avocado.
Ways To Serve Salsa Verde Chicken
This shredded chicken is incredibly versatile. Try it in:
- Tacos
- Rice bowls
- Burritos
- Enchiladas
- Taquitos
- Quesadillas
- Nachos
- Salads
- With sides, like crockpot pinto beans, pressure cooker Spanish rice or black beans.
How To Store
Store leftovers in the fridge in an airtight covered container for up to 5 days or in the freezer for up to 6 months. Thaw overnight in the fridge. Reheat on the stovetop or in the microwave.
Recipe FAQs
Yes, you can cook on high for 2-3 hours. However, the chicken is more likely to dry out when cooked on high so I recommend using the low setting if you can.
Frozen chicken should not be used in a slow cooker. For food safety purposes, chicken should be thawed before adding to the crockpot.
Most salsa verde is mild but spice levels vary by brand. Choose mild or medium depending on your preference.
Recipe
Slow Cooker Salsa Verde Chicken
Equipment
Ingredients
- 1 lb boneless skinless chicken breasts or tenders
- 16 oz salsa verde
- ½ teaspoon cumin
- ½ teaspoon chili powder
Instructions
- Place the boneless, skinless chicken breasts in the slow cooker. Pour the salsa verde over the top and sprinkle with cumin and chili powder. Stir to coat.
- Cover and cook on low for 4 hours, until the chicken is tender and reaches 165℉ internally.
- Shred the chicken using two forks or a meat chopper and mix it back in with the sauce.
- Serve warm in tacos, burritos, rice bowls, enchiladas, or taquitos.
Notes
Nutrition
Nancy King says
Recipe ingredients are great but your finished product looks like dogfood. I am so sorry, but you need another picture without pulverizing the chicken, just shredded was Great.