Easy Crock Pot Salsa Verde Chicken

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Easy Crock Pot Salsa Verde Chicken – Loaded with salsa verde and delicious 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.

shredded salsa chicken

CROCK POT SALSA VERDE CHICKEN

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!

BTW, Hallo Hallo, lovelies! 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’?

salsa verde poured over chicken breasts in a slow cooker

These easy “dump and go” dinners are life changing. Because, it literally takes 7-ish 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.

scooping out chicken from crock pot

HOW TO MAKE SALSA VERDE CHICKEN IN THE CROCK POT

Salsa Chicken – not verde – 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 in 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. 😃 

I also make this Verde Chicken and it’s a favorite for Sunday dinners, parties, and gamedays.

  1. First, you want to add some chicken breasts to the insert of your slow cooker.
  2. Then, add in onions, plus a can of diced roasted tomatoes on top, followed by couple cups of salsa verde, cumin, chili powder, and garlic. 
  3. Set to cook for 4 hours on HIGH, or 6 hours on LOW. 
  4. When finished, remove chicken from the slow cooker, shred it, then stir it back into the sauce, and serve.

shredded chicken garnished with parsley

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. 

HOW TO STORE SHREDDED CHICKEN

  • Store completely cooled shredded chicken in an airtight container and keep in the fridge for 3 to 4 days. 
  • To freeze, store shredded chicken in ziploc bags or airtight containers and keep in the freezer for 3 to 4 months.

ENJOY!

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4.54 from 66 votes

Easy Crock Pot Salsa Verde Chicken

Loaded with salsa verde and delicious chopped tomatoes, this healthy crock pot chicken is incredibly flavorful and extremely easy to make.
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours
Servings: 6 serves

Ingredients 

  • 6 boneless, skinless chicken breasts
  • salt and fresh ground pepper,, to taste
  • 1 small yellow onion,, diced
  • 5 cloves garlic,, minced
  • 1 can (14.5-ounces) roasted diced tomatoes
  • 2 cups salsa verde, (I use Herdez Salsa Verde)
  • 1/2 tablespoon (or to taste) ground cumin
  • 1/2 tablespoon (or to taste) chili powder
  • chopped parsley or cilantro,, for garnish
  • jalapeno rings,, for garnish
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Instructions 

  • Lightly spray the crock with cooking spray.
  • Season chicken breasts with salt and pepper and place chicken in the crock pot.
  • Arrange onions and garlic over chicken breasts.
  • Add 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 cover and transfer chicken breasts to a cutting board; using two forks, shred the chicken.*
  • Stir shredded chicken back into the crock pot.
  • Taste for seasonings and adjust accordingly.
  • Top with fresh parsley or cilantro and jalapeno rings.
  • Serve in tacos, over salads, and/or rice.

Video

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.

Nutrition

Calories: 176kcal | Carbohydrates: 7g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 686mg | Potassium: 620mg | Fiber: 1g | Sugar: 5g | Vitamin A: 702IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg

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.

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RECIPE ORIGINALLY PUBLISHED ON OCTOBER 25th, 2015; UPDATED RECIPE AND POST ON JANUARY 29th, 2020.

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83 Comments

  1. Dottie says:

    Hi, I’m going to fix this for my Pokeno group. Was wondering how it would do as a taco salad…. in the preformed bowls… topped with some chopped tomatoes and a dollop of sour cream? Or should I stick to regular taco shells? Thank you!

  2. Shannon Taylor says:

    I LOVE this recipe! Can you cook in an insta pot? If so, how long? Thank you!

    1. Katerina Petrovska says:

      Hi!
      I have not tested this recipe in the IP so I can’t say for certain. However, if I was going to try it, I’d go ahead with this method:
      Add onions, garlic, tomatoes, salsa verde, cumin, and chili powder to the IP; stir everything around to combine. You might want to add a little bit of chicken broth, too, just to avoid the “burn notice”. It shouldn’t burn because there’s plenty of liquid, but I get the burn notice on my IP even when there IS plenty of liquid. 🤷‍♀️
      Then, place a trivet inside the Instant Pot and arrange the chicken breasts on top of the trivet in one single layer.
      Close pot, set valve to sealing, select HIGH pressure and set the timer to 6 minutes.
      When the 6 minutes are up, let the pressure release naturally for 8 minutes; then, release any remaining pressure.
      Remove chicken from pot and shred it. Stir it back in the pot with the sauce, and serve.

  3. Scott S says:

    Could I cut all of the ingredients in half to make a smaller sized meal??

  4. ashleybauman says:

    hi I emailed but I can’t find a reply… I was wondering if I could have the original recipe please? I was going to share it with a coworker and the new picture caught my eye. I’ve made the original recipe probably at least a dozen times and LOVE IT but this is not the recipe I know and love (i’m sure its great, but we don’t like jalapenos & i’d rather used powdered garlic as per the original) please respond 🙂 thanks!!

    1. Katerina Petrovska says:

      Hi! Yes, the jalapenos are just for garnish – so totally optional – and for the garlic, you want to use about 3/4-teaspoon and up to 1-teaspoon of garlic powder. That’s pretty much the only differences in the recipe. It needed a little update. 😊

  5. Sarah DeLay says:

    What is a serving size in cups or oz?

  6. Maureen Foster says:

    Looks delicious! Do you happen to remember the total weight of the chicken was? Depending on the size of your chicken breasts, didn’t know what to estimate? Thanks!

    1. Katerina Petrovska says:

      Hi! I almost always get chicken breasts that are around 4-ounces each… so, I’d say there’s a total of about 24-ounces in that crock pot. 😊

  7. Tricia says:

    Can i use canned green enchilada sauce instead of the salsa verde?

    1. Katerina Petrovska says:

      Hi! Yep, that sauce will also work.

  8. Jennifer says:

    Can you do this in the insta pot?

  9. Kaley says:

    Love this recipe! Can a portion of it be frozen to be eaten later?

  10. Lisa says:

    You can shred chicken or pork with a mixer. Faster and easier. Great recipe. I will fix.