Description
This Crockpot Salsa Verde Chicken is tender, juicy, and bursting with tangy, spicy flavors. It’s a set-it-and-forget-it slow cooker meal perfect for busy weeknights, tacos, rice bowls, or salads. Easy to make and endlessly versatile!
Ingredients
2 lbs boneless, skinless chicken breasts (or thighs for richer flavor)
Salt and black pepper, to taste
1 yellow onion, diced
3 cloves garlic, minced
1 can (14.5 oz) roasted diced tomatoes, drained
1 cup salsa verde
1 tsp ground cumin
1 tsp chili powder
2 tbsp chopped parsley or cilantro, for garnish
Jalapeño slices, for garnish (optional)
Lime wedges, for serving (optional)
Sliced avocado, for serving (optional)
Instructions
Lightly spray your crockpot with cooking spray.
Season chicken breasts with salt and black pepper, then place in the crockpot.
Add diced onion and minced garlic on top of the chicken.
Pour in roasted diced tomatoes and salsa verde. Sprinkle with ground cumin and chili powder. Stir gently to combine.
Cover and cook on HIGH for 3.5 to 4 hours, or on LOW for 5 to 6 hours.
Remove chicken from the crockpot and shred with two forks.
Return shredded chicken to the crockpot and stir to mix.
Taste and adjust seasoning if needed.
Garnish with chopped parsley or cilantro, jalapeño slices, and serve with lime wedges and avocado if desired.
Enjoy in tacos, flautas, over rice, in salads, or however you love!
Notes
Chicken thighs can replace breasts for a juicier result.
Adjust the spice level by choosing mild or spicy salsa verde.
Leftovers keep well for up to 4 days in the fridge or can be frozen for up to 3 months.
Perfect for meal prep or party dishes like tacos or nachos.
- Prep Time: 10 minutes
- Cook Time: 4 hours (on HIGH)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 Serving
- Calories: 240 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 95 mg