Slow Cooker Chicken Salsa Verde
When your week needs a reset dinner that practically cooks itself, this 4-Ingredient Slow Cooker Chicken Salsa Verde delivers big flavor with almost no effort. Made with tender chicken breasts and vibrant salsa verde, this recipe is a lifesaver for busy weeknights, meal prep days, or anytime you want a hands-off slow cooker chicken recipe that works in tacos, bowls, and burritos.
Inspired by classic Mexican and Tex-Mex salsa braised chicken, this dish lets the slow cooker do all the heavy lifting. The tangy tomatillo-based salsa gently tenderizes the chicken until it’s juicy, fork-shreddable, and packed with bold flavor. Start it in the morning, forget about it all day, and come back to a kitchen that feels completely handled.
Why You’ll Love This Slow Cooker Salsa Verde Chicken:
Only 4 simple ingredients pantry-friendly and budget-friendly
Set-it-and-forget-it slow cooker meal perfect for busy schedules
High-protein & gluten-free great for balanced meals
Extremely versatile use for tacos, burrito bowls, salads, or rice
Meal-prep friendly stores and freezes beautifully
This is one of those easy shredded chicken recipes you’ll make again and again.
Best Ways to Serve Shredded Salsa Verde Chicken:
Stuffed into corn or flour tortillas for quick tacos
Served over cilantro-lime rice with black beans
Layered into quesadillas, enchiladas, or burrito bowls
Spoon over greens with avocado and Greek yogurt for a lighter meal
Set up a DIY taco bar for family dinners or gatherings
Ingredients:
2 pounds boneless, skinless chicken breasts or thighs
2 cups salsa verde (store-bought or homemade)
1 teaspoon ground cumin
½ teaspoon kosher salt (adjust to taste)
Instructions:
Place the chicken in an even layer at the bottom of your slow cooker.
In a bowl, mix the salsa verde, cumin, and salt until well combined.
Pour the salsa mixture over the chicken, turning pieces to coat evenly.
Cover and cook:
LOW: 4–6 hours
HIGH: 2–3 hours
Once tender, remove the chicken and shred with two forks.
Return shredded chicken to the slow cooker and stir into the sauce.
Let rest on WARM for 10–15 minutes to soak up extra flavor, then serve.
Variations & Pro Tips:
Use chicken thighs for extra juicy, forgiving results
Add lime juice and fresh cilantro for a bright finish
Stir in black beans and corn during the last hour for a full meal
Like heat? Choose spicy salsa verde or add fresh jalapeño
For creamy salsa verde chicken, stir in a little sour cream or Mexican crema after shredding
Freezer-friendly tip: Cool completely and freeze in airtight containers for up to 3 months perfect for quick tacos and bowls later.
