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Delicious and easy salsa verde chicken in the crockpot is prepared with tender chicken breasts, flavorful tomatillo sauce called salsa verde, and juicy diced tomatoes. This healthy crockpot chicken is incredibly flavorful and extremely easy to make. Just place everything in the slow cooker and walk away.
For more salsa verde goodness, try my avocado tomatillo salsa or my pork chile verde.
Hey there, lovelies! Get ready to transform your easy dinners with this amazing Salsa Verde Chicken crock pot recipe. Green salsa chicken is a breeze to make and packed with tons of flavor. Simply toss chicken breasts with tomatillo salsa verde, tomatoes, and onions into your slow cooker, and let it do the magic. It’s the ultimate “dump and go” chicken dinner that’s perfect for busy days.
My easy recipe for slow cooker salsa chicken is probably the first dish I ever made in a slow cooker. 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!
After that successful recipe, I moved on to bigger things, like dumping salsa on top of beef and peppers inside the crock pot and calling it Beef Fajitas! And now, here we are, still living on the edge and making salsa verde chicken in the crock pot. It’s creations like this that make me feel like a dinner-hero!
Ingredients You’ll Need
- Boneless, Skinless Chicken Breasts: I like to use chicken breasts here but you can also include chicken thighs for a richer flavor.
- Salt and Black Pepper: Essential for seasoning and enhancing the overall flavor.
- Yellow Onion: White onion can work if needed.
- Garlic, Minced: I like to use fresh garlic but garlic powder will work in a pinch.
- Roasted Diced Tomatoes: Contributes acidity, sweetness, and a slightly smoky flavor.
- Salsa Verde: The tomatillo sauce provides the cooking liquid plus a tangy and slightly spicy flavor. For a different flavor profile, you can use tomato salsa instead.
- Ground Cumin & Chili Powder: These common Mexican spices are used for warmth, mild heat, and depth of flavor.
- Chopped Parsley or Cilantro: Fresh herbs add freshness and color to the finished dish. Either herb works well, depending on your preference.
- Jalapeno slices, for garnish: Adds a bit of extra heat and a pop of color. Omit if you prefer a milder dish or substitute with sliced green bell peppers for a non-spicy option.
How To Make Salsa Verde Chicken in the Crock Pot
If you’re looking for an easy and delicious meal, this slow cooker salsa verde chicken is your answer. With just a few minutes of prep, you can have a great dish that’s perfect for Sunday dinners, parties, and gamedays. Just set it and forget it, and come back to tender, flavorful salsa chicken that’s ready to be shredded and served.
- Prepare the slow cooker: Lightly spray the crockpot with cooking spray.
- Season and layer: Season the chicken breasts with salt and pepper and place them in the crock pot. Arrange diced onions and minced garlic over the chicken breasts.
- Combine the ingredients: Add in the roasted diced tomatoes, salsa verde, ground cumin, and chili powder; stir to combine.
- Cook: Cover and cook on High for 3.5 to 4 hours or on Low for 5 to 6 hours.
- Shred: Transfer the chicken breasts to a cutting board and shred them with two forks.
- Mix: Stir the shredded chicken back into the crock pot. Taste and adjust the seasonings if needed.
- Garnish and serve: Top with fresh parsley or cilantro and jalapeno rings. Serve in tacos, chicken flautas, over salads, or with fiesta rice.
Recipe Tips
- Pre-cook the aromatics: For an extra depth of flavor, sauté the onions and garlic in a skillet before adding them to the crock pot.
- Spice it up: If you like a bit more heat, add some diced jalapenos or a pinch of cayenne pepper to the mix.
- Use bone-In chicken: For more flavor, you can use bone-in chicken breasts or thighs, but be sure to adjust the cooking time accordingly.
- Serve with more toppings: Serve green salsa chicken with additional toppings like avocado slices, shredded cheese, and a dollop of sour cream.
Serving Suggestions
Enjoy the simplicity and taste of this slow cooker salsa verde chicken and make a complete meal with it by serving the shredded chicken in this baked tacos recipe or in these chicken enchiladas. You can also serve it over jasmine rice for a hearty bowl.
It’s also fantastic atop a crisp quinoa salad with your favorite fresh veggies or alongside homemade potato waffles and air fryer onion rings for a savory bite. Whether it’s for a weeknight dinner, a party, or a game day spread, this versatile dish is going to be a hit!
How To Store Leftovers
This recipe makes great leftovers for chicken salad sandwiches. Store completely cooled shredded chicken in an airtight container and keep in the fridge for 3 to 4 days or freeze it for up to 3 months.
More Crockpot Chicken Recipes
- Crock Pot Chicken Marsala
- Crock Pot White Chicken Chili
- Slow Cooker Crack Chicken
- Slow Cooker Chicken Breast
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Slow Cooker Salsa Verde Chicken
Ingredients
- 6 boneless, skinless chicken breasts
- salt and fresh ground black pepper, to taste
- 1 small yellow onion, diced
- 5 cloves garlic, minced
- 14.5 ounces canned roasted diced tomatoes
- 2 cups salsa verde
- ½ tablespoon ground cumin, or to taste
- ½ tablespoon chili powder, or to taste
- chopped parsley or cilantro, for garnish
- 1 jalapeno, sliced into rings, for garnish
Instructions
- Lightly grease the crock pot with cooking spray.
- Season the chicken breasts with salt and pepper and place them in the crock pot. Arrange onions and garlic over the chicken breasts.
- Add in the tomatoes, salsa verde, cumin, and chili powder; stir everything around to combine.
- Cover and cook for 3.5 to 4 hours on High or 5 to 6 hours on Low.
- Remove the lid and transfer the chicken breasts to a cutting board; using two forks, shred the chicken.* Then, stir the shredded chicken back into the crock pot. Taste for seasonings and adjust accordingly.
- Top with fresh herbs and sliced jalapenos, and serve in tacos, with rice or salads.
Equipment
Notes
Serving: You can serve the salsa verde chicken with flour tortillas, sandwich bread, and/or burger buns. Or serve it as is over rice or a salad.
Storage: Place leftovers in a container with a lid and refrigerate for 3 to 4 days.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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 !
Hi Kate! Pairing it with cilantro rice sounds SO delicious!! Very happy you enjoyed it, too, thank you!!
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.
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!
Hi! How big is one serving? Are you able to convert it to cups or ounces?
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!
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!
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!
That sounds so good!! I’m taking note of those chilies.
Very happy to know that you enjoyed it! Thank you!!
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!
Hi Cassandra! Oh wow, that’s big!! 😀
This recipe is for chicken breasts that are around 4 ounces each, or 24 ounces all together.
That was gonna be my question! I buy chicken breasts exclusively from Zaycon, and they average over a pound for each breast half!
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!
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!
IDo you think I could do it in the oven and if so, what temp and for how long? Thank you.
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!
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?
Hi Danielle! Yep, it’s perfectly safe. I almost always do that. 😀