I combined salsa verde and shredded chicken breast into Juicy Crockpot Chicken, layering smoked, tangy, and spicy flavors into a simple slow cooker dinner.

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I get weirdly excited about weeknight wins, and this Crockpot Salsa Verde Chicken is one of them. Juicy Crockpot Chicken is no joke here, the bright, slightly smoky punch of salsa verde turns plain boneless skinless chicken breasts into something tangy, spicy and addictive.

It looks like an easy throw and forget dinner, but every bite hides depth and a little surprise, and I usually end up sneaking spoonfuls before serving. If you need Crock Pot Chicken For Meal Prep that actually tastes like effort, this is it, and you might wonder how such simple flavors became so rich.

Ingredients

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Lean protein, low carb, great for shredding, keeps you full but can dry out
Tomatillo salsa gives tangy bright flavor, adds vitamin C and some fiber, not sweet
Adds sweet sharpness when cooked, provides small amounts of fiber and antioxidants
Pungent aromatics, boosts savory depth, has heart healthy compounds and immune benefits
Cumin and chili powder give warmth and earthiness, smoked paprika adds mild smokiness
Bright acidic lift, cuts richness, adds vitamin C and fresh citrus tang, not sweet
Fresh herb, bright grassy flavor, low calories, adds color and aroma to finish

Ingredient Quantities

2 pounds boneless skinless chicken breasts

1 16-ounce jar salsa verde (about 1 1/2 cups)

1/2 cup low-sodium chicken broth

1 small yellow onion, thinly sliced or diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1 teaspoon kosher salt, or to taste

1/2 teaspoon freshly ground black pepper

juice of 1 lime (about 1 tablespoon)

1 tablespoon olive oil (optional)

1 jalapeño, seeded and minced (optional)

2 tablespoons chopped fresh cilantro, plus more for serving

warm corn tortillas or cooked rice, for serving

How to Make this

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1. If you want extra flavor, quickly sear the chicken in a hot skillet with the olive oil, 1 minute per side until golden, then transfer to the slow cooker. If you dont sear its totally fine, just put raw chicken in the crockpot.

2. Add the sliced or diced onion, minced garlic, minced jalapeño if using, ground cumin, chili powder, smoked paprika, kosher salt and black pepper into the crockpot.

3. Pour the jar of salsa verde and the 1/2 cup chicken broth over the chicken and onions, stir gently so the spices and salsa get evenly distributed.

4. Nestle the chicken down into the sauce, cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fall apart tender.

5. Remove the chicken to a cutting board, shred with two forks or a mixer, scraping any juices into the crockpot so you dont lose flavor.

6. Return the shredded chicken to the crockpot, stir in the juice of 1 lime and the 2 tablespoons chopped cilantro, then let it warm for another 10 to 15 minutes so the meat soaks up the sauce.

7. If the sauce seems thin and you want it thicker, remove the lid and cook on high for 15 to 20 minutes to reduce, or use a slotted spoon to lift chicken and spoon reduced sauce back over it.

8. Taste and adjust seasoning with more salt, pepper or lime if needed. Remember salsa verde can vary in saltiness so start light and adjust.

9. Serve hot over cooked rice or in warm corn tortillas, garnish with extra cilantro and lime wedges. Leftovers keep well in an airtight container in the fridge for 3 to 4 days or freeze up to 3 months.

Equipment Needed

1. Slow cooker or crockpot
2. Large skillet, for searing if you want extra flavor (optional)
3. Cutting board
4. Chef’s knife
5. Measuring spoons plus a 1/2 cup measuring cup
6. Tongs or a slotted spoon for lifting the chicken
7. Wooden spoon or silicone spatula for stirring
8. Two forks or a hand mixer to shred the chicken, if you dont wanna do it by hand
9. Citrus juicer or just a fork to squeeze the lime, plus a small saucepan or rice pot for rice/warming tortillas

FAQ

Q: How long do I cook the salsa verde chicken in the crockpot?

Cook 2 pounds of boneless breasts on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours. Chicken is done when internal temp hits 165°F (74°C) and it shreds easily.

Q: Can I start with frozen chicken?

It’s better to thaw first. Frozen chicken can make the cooker stay too long in the unsafe temp range. If you must use frozen, increase time and check temp, but thawing is safer and gives better texture.

Q: Any tricks for more flavor and not-dry chicken?

Toss the breasts with a little olive oil and sear them quick in a skillet first if you want extra flavor, then add to the crockpot. Use the 1/2 cup chicken broth and don’t overcook. After shredding, stir the meat back into the sauce and let it sit 10 to 15 minutes so it soaks up the juices.

Q: Can I use chicken thighs instead of breasts?

Yes. Boneless thighs work great and stay juicier. Cook time is about the same, maybe a little longer if they’re large, but check for 165°F internal temp.

Q: How do I thicken the salsa verde sauce if it’s too thin?

Remove lid and cook on HIGH for 20 to 30 minutes to reduce, or whisk 1 tablespoon cornstarch with 1 tablespoon cold water and stir into hot sauce, let thicken a few minutes. Both work fine.

Q: How long will leftovers keep and how should I reheat them?

Refrigerate up to 3 to 4 days, freeze up to 3 months. Reheat gently on the stove over medium low, or microwave in short bursts, stirring between. Add a splash of broth if it looks dry.

Crockpot Salsa Verde Chicken Recipe Substitutions and Variations

Chicken breasts → boneless skinless chicken thighs: they’re juicier and less likely to dry out, use the same weight and same cook time, shred like you would breasts.
Salsa verde → green enchilada sauce or homemade roasted tomatillo salsa: swap cup for cup, enchilada sauce is bolder, roasted tomatillo keeps the bright tang.
Low-sodium chicken broth → vegetable broth or water + 1 tsp chicken bouillon: veg broth keeps it vegetarian, water + bouillon works in a pinch.
Fresh cilantro → flat leaf parsley or chopped green onions: parsley gives fresh color without the soapy taste some people dislike, green onions add a mild bite.

Pro Tips

– Sear the chicken quickly in a hot pan before the crockpot if you want extra depth of flavor. It only takes a minute or two per side and really helps the sauce taste richer later, but its fine to skip when youre short on time.

– Use an instant read thermometer so you dont guess about doneness. Cook to 165 F for food safety, but if you want meat that shreds super easily let it go longer until it falls apart without fighting it.

– If the sauce is too thin, reduce it uncovered on high for a bit or stir in a cornstarch slurry made with one tablespoon cornstarch whisked into two tablespoons cold water. The slurry gives you fast control without overcooking the chicken.

– Add lime juice and cilantro right at the end and taste for salt before serving since jarred salsa varies a lot. Leftovers freeze great flat in zip top bags so you can thaw only what you need later.

Crockpot Salsa Verde Chicken Recipe

Recipe by Sarah level

0.0 from 0 votes

I combined salsa verde and shredded chicken breast into Juicy Crockpot Chicken, layering smoked, tangy, and spicy flavors into a simple slow cooker dinner.

Servings

servings

Calories

293

kcal

Equipment: 1. Slow cooker or crockpot
2. Large skillet, for searing if you want extra flavor (optional)
3. Cutting board
4. Chef’s knife
5. Measuring spoons plus a 1/2 cup measuring cup
6. Tongs or a slotted spoon for lifting the chicken
7. Wooden spoon or silicone spatula for stirring
8. Two forks or a hand mixer to shred the chicken, if you dont wanna do it by hand
9. Citrus juicer or just a fork to squeeze the lime, plus a small saucepan or rice pot for rice/warming tortillas

Ingredients

2 pounds boneless skinless chicken breasts
1 16-ounce jar salsa verde (about 1 1/2 cups)
1/2 cup low-sodium chicken broth
1 small yellow onion, thinly sliced or diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
juice of 1 lime (about 1 tablespoon)
1 tablespoon olive oil (optional)
1 jalapeño, seeded and minced (optional)
2 tablespoons chopped fresh cilantro, plus more for serving
warm corn tortillas or cooked rice, for serving

Directions

If you want extra flavor, quickly sear the chicken in a hot skillet with the olive oil, 1 minute per side until golden, then transfer to the slow cooker. If you dont sear its totally fine, just put raw chicken in the crockpot.
Add the sliced or diced onion, minced garlic, minced jalapeño if using, ground cumin, chili powder, smoked paprika, kosher salt and black pepper into the crockpot.
Pour the jar of salsa verde and the 1/2 cup chicken broth over the chicken and onions, stir gently so the spices and salsa get evenly distributed.
Nestle the chicken down into the sauce, cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fall apart tender.
Remove the chicken to a cutting board, shred with two forks or a mixer, scraping any juices into the crockpot so you dont lose flavor.
Return the shredded chicken to the crockpot, stir in the juice of 1 lime and the 2 tablespoons chopped cilantro, then let it warm for another 10 to 15 minutes so the meat soaks up the sauce.
If the sauce seems thin and you want it thicker, remove the lid and cook on high for 15 to 20 minutes to reduce, or use a slotted spoon to lift chicken and spoon reduced sauce back over it.
Taste and adjust seasoning with more salt, pepper or lime if needed. Remember salsa verde can vary in saltiness so start light and adjust.
Serve hot over cooked rice or in warm corn tortillas, garnish with extra cilantro and lime wedges. Leftovers keep well in an airtight container in the fridge for 3 to 4 days or freeze up to 3 months.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.