This slow cooker salsa verde chicken is the easiest way to make flavorful, tender shredded chicken for tacos, bowls, salads, nachos, and more. With simple ingredients like skinless chicken breasts, your favorite salsa verde, and warm spices, this crock pot recipe always turns out juicy and delicious. It’s an effortless dinner time solution the whole family will love—perfect for meal prep or busy weeknights.
Why You’ll Love This Recipe
- It’s an easy recipe with simple ingredients you likely already have on hand.
- Makes tender, juicy salsa chicken packed with green salsa flavor and just the right amount of spice.
- Perfect for tacos, burrito bowls, salads, nachos, enchiladas, or even a lettuce wrap.
- Ideal for meal prep—the flavor gets even better the next day.
- Great for the whole family, and easy to customize with toppings like sour cream, fresh cilantro, black beans, corn, black olives, or hot sauce.
- Doubles beautifully for a freezer meal to keep on hand for busy weeks.
- A flavorful base for using your favorite salsa verde or even your own salsa verde at home. If you're a fan of salsa verde, give our slow cooker salsa verde pork a try too.
Ingredient Notes
You don’t need many ingredients for this slow cooker salsa verde chicken, but here are a few helpful notes:
- Chicken breasts - Use boneless skinless chicken breasts for a lean and tender base. Chicken thighs also work if you prefer.
- Salsa verde - Any green salsa works well—use your favorite salsa verde or try a homemade salsa verde for extra flavor.
- Spices - Garlic powder, cumin, oregano, and chili powder add warmth without overpowering the tangy salsa verde.
- Salt - Add to taste at the end—some salsa verde brands are already salty.
See the recipe card below for a complete list of ingredients and measurements.
Recipe Tips & Variations
- Shredding tip: A hand mixer makes shredding effortless; use the low setting for best results.
- Add veggies: Stir in sautéed onions, bell peppers, or corn after shredding for extra texture.
- Protein variations: Swap chicken breasts for thighs, or mix in black beans after cooking to stretch the meal.
- Heat level: Add jalapeños, cayenne, or more chili powder if you want extra spice.
- Creamy option: Stir in a spoonful of sour cream or Greek yogurt after shredding for a creamy salsa verde chicken. Try our crockpot creamy white chicken chili too!
- Serving ideas: Top with fresh cilantro, avocado, black olives, hot sauce, or cheese to customize your salsa verde chicken tacos or bowls.
- Favorite way to serve: Try it over rice bowls, in a crisp lettuce wrap, or layered on baked sweet potatoes.
How to Make Salsa Verde Chicken
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Place the chicken breasts in the bottom of your slow cooker. Pour over the salsa verde and sprinkle the spices. Stir to evenly coat the chicken.
Cover and cook on low for 4–5 hours or high for 2–3 hours, until the chicken is tender and easily shreds with a fork.
Step 2: Remove the chicken, shred it with two forks, then return it to the slow cooker. Stir to coat the chicken in the sauce. Let it sit for 5–10 minutes on warm to soak up more flavor. Add salt if needed.
Use in tacos, bowls, salads, nachos, etc.
Slow Cooker Salsa Verde Chicken FAQs
Store cooled chicken in an airtight container in the refrigerator for 3–4 days. Reheat gently in a skillet or microwave, adding a splash of salsa or broth if needed to keep it moist.
Yes, this is a freezer friendly salsa verde chicken! Freeze in a freezer-safe container or bag (with as much air removed as possible) for up to 3 months. Thaw overnight in the fridge, then warm on the stove or in the slow cooker on low.
Yes, this is gluten free and dairy free salsa verde chicken.
Other Easy Slow Cooker Meals With Chicken
If you make this slow cooker salsa verde chicken recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
The Easiest Slow Cooker Salsa Verde Chicken
Ingredients
- 1 ½ pounds boneless skinless chicken breast
- 12 ounces of salsa verde (your favorite store bought or homemade version)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon chili powder
- Salt, to taste if needed (will vary based on your salsa verde)
Instructions
- Place the chicken breasts in the bottom of your slow cooker. Pour over the salsa verde and sprinkle the spices. Stir to evenly coat the chicken.
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until the chicken is tender and easily shreds with a fork.
- Remove the chicken, shred it with two forks, then return it to the slow cooker. Stir to coat the chicken in the sauce. Let it sit for 5–10 minutes on warm to soak up more flavor. Add salt if needed.
- Use in tacos, bowls, salads, nachos, etc.
Notes
- Save time/prep ahead:
- Assemble everything in a large zip-top bag and refrigerate for up to 24 hours, then dump into the crock pot the next morning.
- Double the recipe and freeze half for an effortless freezer meal.
- Pre-shred the chicken and store it in its sauce—it reheats faster and keeps the chicken tender.
- Use pre-made or store-bought salsa verde to cut prep time to almost zero.
- The recipe can be found on My Fitness Pal by searching "BWB ." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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