This amazing Slow Cooker Salsa Verde Chicken recipe results in tender and flavorful chicken every time! With only a few simple steps, you can easily make juicy shredded chicken that’s perfect for tacos or rice bowls.
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This recipe will become your new favorite way to make shredded chicken! Perfectly juicy chicken breast cooked in a bold salsa verde sauce makes for a flavorful and satisfying dinner the whole family will ask you for every week.
Why this Recipe Works
Next time you’re craving something with zesty flavors, this crockpot salsa verde chicken is a must-try! It’s perfect to serve over cilantro lime rice or as a filling for chicken tacos.
All you have to do is combine everything in the slow cooker and let it sit. By dinnertime, you’ll have flavorful and saucy chicken that’s perfect for meal prep, a quick weeknight dinner, and more!
And if you can’t get enough slow cooker chicken, my Crockpot BBQ Chicken Thighs or this Olive Garden Chicken Pasta are both sure to please as well.
Ingredients Needed
- Boneless Skinless Chicken Breasts: Chicken thighs can also be used.
- White Onion: Yellow onion will also work.
- Jar of Salsa Verde: You could certainly make your own salsa verde if you prefer, but using a jarred version is a great shortcut.
- Garlic Fresh minced is always recommended.
- Cumin and Dried Oregano:
- Fresh Lime Juice: Bottled can work as well if you want to cut down on prep, but fresh juice will give you the best flavor.
- Fresh Cilantro: Fresh parsley can be used if your not a cilantro fan.
- Tortillas: I usually opt for soft flour tortillas.
How to Make this Slow Cooker Salsa Verde Chicken
- Step 1: Add chicken breasts to the bottom of the slow cooker, then follow with onion, salsa, garlic, cumin, oregano, and lime juice.
- Step 2: Cover and cook on high for 2 to 3 hours or on low for 5 to 6 hours. Shred the chicken and mix in oregano, season with salt and pepper to taste, then serve!
Recipe Tips
- For additional toppings, add black beans or pinto beans, sour cream, hot sauce, black olives, pico de gallo, or sliced green chilies.
- This slow cooker chicken is great for burrito bowls, to serve with tortilla chips, as an enchilada filling, to add on top of a salad, or to serve over rice or cauliflower rice.
- If you have leftovers of your crockpot chicken, transfer to an airtight container and store in the fridge for 2 to 3 days.
- Reheat leftovers in small portions in the microwave or return to the slow cooker and heat on low or on the warm setting.
