Crockpot Salsa Verde Chicken: Easy & Flavorful Dinner (Print Version)
Make tender, flavorful Crockpot Salsa Verde Chicken with minimal effort. This easy recipe delivers a zesty, satisfying meal perfect for busy weeknights.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 360 Minutes minutes
Total Time: 375 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Gluten-Free, Dairy-Free
# Ingredients:
→ The Hearty Foundation
01 -
2 lbs boneless, skinless chicken breasts
→ Zesty Verde Infusion
02 -
24 oz jarred salsa verde (mild or medium)
03 -
1/2 cup low-sodium chicken broth
04 -
1 (4 oz) can diced green chiles, undrained
05 -
2 tbsp fresh lime juice
→ Aromatic Enhancers
06 -
1 medium yellow onion, chopped
07 -
4 cloves garlic, minced
08 -
1 tsp ground cumin
09 -
1 tsp chili powder
10 -
1/2 tsp dried oregano
11 -
Salt and freshly ground black pepper, to taste
→ Fresh Finishing Touches
12 -
1/4 cup fresh cilantro, chopped, for garnish
13 -
1 jalapeño, thinly sliced (optional, for garnish/heat)
# Instructions:
01 -
Chop 1 medium yellow onion and mince 4 cloves garlic. In a small bowl, combine the chopped onion, minced garlic, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp dried oregano, and a pinch of salt and freshly ground black pepper. This aromatic base is key for your Easy Crockpot Salsa Verde Chicken.
02 -
In a separate bowl, whisk together 24 oz jarred salsa verde, 1/2 cup low-sodium chicken broth, 1 (4 oz) can diced green chiles (undrained), and 2 tbsp fresh lime juice. This creates the vibrant, zesty sauce that will infuse your Easy Crockpot Salsa Verde Chicken.
03 -
Place 2 lbs boneless, skinless chicken breasts evenly in the bottom of a 6-quart (or larger) slow cooker. Sprinkle the prepared aromatic and spice mixture over the chicken. Ensure the chicken is well-distributed for even cooking.
04 -
Pour the combined salsa verde sauce mixture over the chicken and aromatics in the slow cooker. Cover and cook on LOW for 6 hours (or on HIGH for 3-4 hours), until the chicken is very tender and easily shreddable. This slow cooking process makes the Easy Crockpot Salsa Verde Chicken incredibly flavorful.
05 -
Carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir it into the salsa verde sauce, ensuring it's fully coated.
06 -
Stir the shredded chicken and sauce well. Taste and adjust salt and pepper if needed. Serve your delicious Easy Crockpot Salsa Verde Chicken warm, garnished with 1/4 cup fresh cilantro, chopped, and optionally, thinly sliced 1 jalapeño for extra heat.
# Notes:
01 -
This versatile chicken is fantastic in tacos, burritos, quesadillas, on rice bowls, or even as a topping for nachos. Don't forget extra lime wedges!
02 -
Feel free to use boneless, skinless chicken thighs instead of breasts for an even juicier result. The cooking time remains similar.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months.
04 -
Adjust the heat by choosing mild, medium, or hot salsa verde. For extra spice, add a pinch of cayenne pepper with the other spices or more jalapeño.
# Tools You'll Need:
01 -
Slow cooker (6-quart or larger)
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups
05 -
Measuring spoons
06 -
Forks (for shredding)
# Nutrition Facts (Per Serving):
Calories: 196 kcal
Total Fat: 3 g
Total Carbohydrate: 9 g
Protein: 30 g