Easy Crock Pot Salsa Verde Chicken

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Easy Crock Pot Salsa Verde Chicken – Loaded with salsa verde (green sauce) and delicious chopped tomatoes, this healthy crock pot chicken is incredibly flavorful and extremely easy to make. Just place it all in the crock pot and walk away.

Salsa Verde Chicken in a white slow cooker.


Crock Pot Salsa Verde Chicken is chicken breasts baked in tomatillo salsa verde sauce, mixed with tomatoes and onions. Salsa Verde Chicken around here is also known as, “Dump & Go” chicken dinner!

Sidenote: Don’t you HATE IT when people say “should OF”, when they really mean to say “should’ve”? Like, should HAVE. Grammar mistakes kinda irk me… a lot. But I just said “kinda” which is totally unacceptable, but very midwestern, so I’m just staying true to my home, homey.

Anywho. Hallo Hallo, lovelies! (Been watchin’ too much Ladies of London – they’re rubbing off on me.) Smile BIG – it’s Sunday Fundaaaay!
Don’t EVEN think about manic Monday… not yet. You can, but not until 7 pm tonight, when you start to remember all the things you have to get done before Monday arrives. Coo’?

Preparing Salsa Verde Chicken in the crock pot.

Also? I’ve noticed that our Savory Sundays are slowly becoming Crock Pot Sundays. Are we okay with that? If not, just let me know, and we might work it out.

Personally, I think it’s great. Especially these easy “dump and go” dinners because, it literally takes 5 minutes to prep dinner and the rest is done by our Crock Pot crock pot.
Sidenote: IS that why it’s called a crock pot? Because of the brand?? HA!
I’m just kidding! Of course I knew that!  It’s like that whole Kleenex by Kleenex thing.

Cooked chicken with salsa verde in the crock pot.


Salsa Chicken – not verde – is probably the first dish I ever made in a slow cooker. Or is it a crock pot? Anywayz. It really couldn’t have been easier; I poured a jar of salsa into the crock pot, arranged some chicken on top of that, and 4 hours later, din din was served. AND I looked like I totally knew what I was doing in and around a room with knives and food-type ingredients.

After that successful recipe, I moved onto bigger things, like dumping salsa on top of beef and peppers inside the crock pot and calling it Beef Fajitas! Always livin’ on the edge. (and at this very moment, in my head, it’s an Aerosmith party)

Shredded Salsa Verde Chicken

So now here we are salsa verde-ing our chicken, getting all that amaze-maze flavor that you would the traditional way, but much easier and maybe even more flavorful. ME LIKEY.

And it’s creations like this that make me feel like a dinner-hero. 



4.78 from 9 votes
Easy Crock Pot Salsa Verde Chicken - Loaded with salsa verde (green sauce) and delicious chopped tomatoes, this healthy crock pot chicken is incredibly flavorful and extremely easy to make. Just place it all in the crock pot and walk away.
Easy Crock Pot Salsa Verde Chicken
Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
Loaded with salsa verde and delicious chopped tomatoes, this healthy crock pot chicken is incredibly flavorful and extremely easy to make.
Course: Dinner
Servings: 4
Calories: 209 kcal
Author: Katerina | Diethood
  • 6 boneless skinless chicken breasts
  • salt and fresh ground pepper , to taste
  • 1 jar (16-ounces) Salsa Verde (I use Herdez Salsa Verde)
  • 1 can (14.5-ounces) chopped tomatoes
  • 1/2 tablespoon (or to taste) ground cumin
  • 1/2 tablespoon (or to taste) chili powder
  • 1 onion , diced, for garnish
  • chopped parsley or cilantro , for garnish
  1. Lightly spray the crock with cooking spray.
  2. Season chicken breasts with salt and pepper and place chicken in the crock pot.
  3. Add salsa verde, chopped tomatoes, cumin, and chili powder; stir well to combine.
  4. Cover and cook for 3.5 to 4 hours on HIGH, or 5 to 6 hours on LOW.
  5. Remove cover and transfer chicken breasts to a cutting board; using two forks, shred the chicken.*
  6. Stir the shredded chicken back into the crock pot.
  7. Taste for seasonings and adjust accordingly.
  8. Top with diced onions and fresh parsley or cilantro.
  9. Serve.

Recipe Video

Recipe Notes

*To shred the chicken, you can also place it in a mixing bowl and use your hand mixer or stand mixer to shred the chicken.
**You can serve this with flour tortillas, sandwich bread, and/or burger buns.
Or, serve it as is.
***Place leftovers in a container with a lid and refrigerate for 3 to 5 days.

WW SmartPoints: 3 

Nutrition Facts
Easy Crock Pot Salsa Verde Chicken
Amount Per Serving
Calories 209 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Cholesterol 108mg36%
Sodium 217mg9%
Potassium 700mg20%
Carbohydrates 3g1%
Fiber 0g0%
Sugar 1g1%
Protein 36g72%
Vitamin A 345IU7%
Vitamin C 4mg5%
Calcium 25mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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67 Responses
  1. kelly

    hello, can i cook this in the crockpot for 9 hours or is that too much? i’m going to try to put it on when i’m at work. Thanks!

  2. Katie

    This is one of my favorite recipes! I’m planning on doubling it for a get together coming up. Should I increase the cooking time?

    1. Hi!
      I also love this recipe, especially for a crowd!
      It may take a bit longer to cook, since the extra mass will take a bit longer to heat up, but I wouldn’t add more than 30 minutes. If you can, check the internal temperature of the cooked chicken, which should be at least 165F. I hope this helps.

  3. Melody

    I have made a similar dish for years, 4 boneless chicken breasts, 1 large jar salsa, 1 cream cheese. Cook chicken 4 hours in crock pot, drain broth, shred chichen, add salsa and cream cheese and cook another hour or so. Delicious!

  4. Julie Taran

    Hi there. I have become a lover of my pressure cooker and I’m going to try this recipe in there today. Have you heard from anyone in a reply that has used a pressure cooker for this? I will try to post back after I make it and let you know how it turns out and possibly give you some time recommendations in case someone else wants to try it in a pressure cooker. Thanks for the wonderful looking recipe.

  5. Katrina

    Hi – Two things:

    1) Can you be more specific about the weight of chicken you used? I used three giant boneless skinless chicken breasts equal to a little over 3lbs. Just wondering how to translate the nutrition facts because I have way more than 4 servings! Or maybe I don’t?? How many cups did you equate to a serving?

    2) I drained over two cups of liquid from the finished product. Is that normal? Please help a Crock-Pot newbie!

    Other notes: Flavors we’re good and recipe is simple and quick! Will enjoy this again!

    Thank you!

    1. Hi! Wow, those are some big chicken breasts! haha So, one uncooked chicken breast of 4 ounces is 1 serving. You probably have about 10 to 12 servings there. Did you drain before shredding the chicken? You don’t want to drain the liquid because after you shred the chicken and stir it back in the pot, it all comes together and is not runny/soupy at all. I hope this helps! Let me know. 🙂

  6. Oh! What can I say about this! Easy Crock Pot Salsa Verde Chicken is so tasty. The ingredients amount are less and instruction is also so easy to make.I will make it very soon by following your step. Thank you 🙂

  7. Lauren Smith

    One of my favorite crockpots!! Super easy and super yummy!! We eat it by itself with some shredded cheese in top and black beans. I’m trying it over shredded lettuce tonight. Thanks for the receipe

  8. David

    Made this for dinner tonight. We nailed it! I made yellow saffron rice and black beans which complimented the chicken salsa verde too. Compliments galore for me. Thank you.

  9. Kate

    I followed the rescipe for the most part- I went with corn and black bean salsa because it’s my favorite and added “fajita” seasoning to give it a more Mexican style, and it turned out awesome! Had it with cilantro rice and shredded cheese 🙂 – I will say it looked a bit “soupy” at first , but once I broke up the chicken it all mixed together to be a good ratio. I also I let it cook for the last 30 min with the lid off to evaporate any water and thicken it up. Easiest dinner I’ve ever made tastes great too !

  10. Robin

    I read your blog about the salsa Verde chicken and I am going to follow you just because of your grammar commentary. I hate when people say “should of” too. It drives me completely bonkers! Thank you so much for calling attention to that! It seems like people just are using the “wonder spelling” that was used in first grade instead of thinking about what they’re trying to say! And, you’re really funny.

  11. Maddie

    Just wanted to leave a note to say it turned out great!! It turned out a little soupy- my chicken to salsa ratio must have been off- but the soup is DELICIOUS! Thanks for the easy & awesome idea!

  12. Laney

    Good Morning! Could you tell me how many servings this makes, and if the nurtritional information stated is per serving or for all? Many thanks!

    1. Hi Laney! This serves about 4 to 5 people, unless my husband is eating, then it serves 2. 😉 The nutritional info is per serving. I am trying to use a different recipe card for my website so that’s the reason for some of the missing information. 🙂 I’ll have it fixed soon enough, I hope! Have a great Sunday!

  13. Casey

    I added a can of no salt added super sweet corn and a can of diced green chilies! Super delicious, makes it kinda spicy but with a sweet after taste. Yummy! Thanks!

  14. Cassandra

    Hello! Quick question. Approximately how many ounces or pounds of chicken do you use for this recipe? I notice it says 6 breasts but one breast where I live is generally 8-10 ounces. Thanks!

    1. Jill

      My 3 chicken breasts weigh 2.85lbs all together so should i just use half? Good thing i read the comments before I put 6 of those in the crock pot!

  15. Charlene

    I would think a can of Rotel instead of plain tomatoes would kick it up (a bit) without having to find chiles! (Depending on region) I use them in SO much!

    1. Hi Anna!! I would say to cook it at 350F in the oven for about 1 hour, or until internal temp of chicken is at least 165F. Do everything else the same way – season chicken breasts and transfer to a lightly greased baking dish. Add salsa verde, chopped tomatoes; stir well to combine, cover and cook. Hope that helps. If you have a minute, let me know how it goes. Have a great weekend ahead!

  16. Danielle Reeves

    Hello silly question here. I am currently remodeling so have no oven for the time being. Can I put raw chicken in the crock pot? Is that safe?

  17. Megan

    I have this in the Crockpot right now and can’t wait to give it a try! Is it spicy at all? I tend to prefer a bit of a kick – how do you think green chiles would work with this recipe?

  18. Looks more ROJA than VERDE – but it is going into the ‘CROCKPOT” TOMORROW. Is it rather soupy?
    Yes, I Should have, not shouldah..

    In case I dont get back – Have a wonderful Orthodox New Year…

  19. Your recipes never disappoint and they always end up looking like what you posted. Don’t say, “Don’t everyone’s?” because they don’t. 🙂

    I love your salsa verde chicken and even more that you popped it in the slow cooker and forgot it.

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