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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.
Can I add a can of black beans and a can of sweet corn to the recipe
Sure!! I think that’s an awesome idea. Just drain the beans and corn, and rinse them well before adding those in.
Can I make this with boneless skinless chicken thighs? Would that change anything?
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!
Get a timer and plug your slow cooker into it, and set the start time to a little later!
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?
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.
It was good!
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!
I love your recipe!! Thank you so much for sharing!
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.
What are the crockpot times if the chicken is frozen?
Hi!
On LOW, it should take about 6 hours.
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!
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. 🙂
For the can of tomatoes, do you drain them or just dump the entire contents in? Thanks! Will be trying this recipe for the first time 🙂
Hi! Yep, just dump it all in. 😀