This Easy Crockpot Salsa Verde Chicken is a lifesaver for busy days! Just toss chicken breasts in a slow cooker with zesty salsa verde, and let it do all the work while you relax.
I love serving this tasty chicken in tacos or on a bed of rice. Trust me, you’ll want to keep it simple and let those flavors shine! 🌮
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless chicken breasts are great for this dish as they cook evenly and become tender. If you prefer dark meat, use thighs instead; they add extra flavor and moistness!
Salsa Verde: The star of this recipe! Pre-made salsa verde saves time. If you have homemade version, feel free to use it. For a milder flavor, choose a green sauce that’s less spicy.
Spices: Ground cumin and chili powder give depth to the dish. If you’re out of these, try taco seasoning for a similar taste. For extra heat, add more chili powder or a dash of cayenne pepper!
Cilantro: Fresh cilantro adds a burst of freshness. If you dislike cilantro, parsley is a good substitute, or just skip it altogether. The dish will still taste great.
What’s the Best Way to Shred Chicken?
Shredding chicken is key for this recipe, and there are a couple of handy methods to do it right!
- After cooking, remove the chicken from the slow cooker and let it cool for a few minutes.
- Use two forks to pull apart the chicken. Hold one fork steady and use the other fork to shred. It’s quick and easy!
- If you want to save time, you can also use a hand mixer! Just place the chicken in a bowl and mix on low until shredded.
Shredded chicken mixes beautifully with the salsa verde, creating a satisfying texture that’s perfect for your tacos or rice bowls!
Easy Crockpot Salsa Verde Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 (16 oz) jar salsa verde
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- 1-2 fresh jalapeño slices for garnish (optional)
- Lime wedges for serving
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and then 6-7 hours of cooking on low (or 3-4 hours on high) in the crockpot. Just set it and forget it until dinner time!
Step-by-Step Instructions:
1. Prep the Chicken:
Start by placing the chicken breasts at the bottom of your slow cooker. Make sure they’re laying flat for even cooking.
2. Add the Salsa Verde:
Next, pour the entire jar of salsa verde over the chicken, making sure it covers the chicken nicely. This will infuse the chicken with fantastic flavor as it cooks.
3. Season the Mixture:
Sprinkle the ground cumin, chili powder, garlic powder, salt, and pepper over everything. Don’t be shy—this seasoning makes the dish delicious!
4. Cooking Time:
Cover the slow cooker and set it on low for 6-7 hours or on high for 3-4 hours. The chicken should be fully cooked and really tender when done.
5. Shred the Chicken:
Once the cooking time is up, carefully remove the chicken from the crockpot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
6. Combine and Flavor:
Return the shredded chicken back into the crockpot with the remaining sauce. Stir it well to ensure the chicken is coated in all that flavorful salsa verde. Add in the chopped cilantro and mix it in!
7. Serve and Enjoy:
It’s time to serve! Scoop the salsa verde chicken into bowls or tortillas. Garnish with fresh cilantro, jalapeño slices, and lime wedges on the side for a zesty kick! Enjoy this delicious dish!
This Easy Crockpot Salsa Verde Chicken is perfect for tacos, rice bowls, or simply enjoyed with tortilla chips. The amazing flavors will keep you coming back for more!
This Salsa Verde Chicken is just one way to enjoy the ease of the slow cooker. If you’re looking to switch it up, also check out:
- Easy Crock Pot Lemon Garlic Butter Chicken Thighs for a citrusy, garlic-rich twist.
- Easy Slow Cooker Chicken Breasts when you want lean, flavorful simplicity.
- Easy Slow Cooker Chicken and Creamy Gravy for cozy, comforting meals with extra sauce.
Frequently Asked Questions for Crockpot Salsa Verde Chicken
Can I Use Frozen Chicken in This Recipe?
Yes! If using frozen chicken breasts, no need to thaw them first; just cook on high for about 4-5 hours. Make sure they are cooked to an internal temperature of 165°F (75°C) before shredding!
Can I Prepare This Recipe in Advance?
Absolutely! You can prepare all the ingredients the night before and store them in the fridge. Simply transfer everything to the crockpot in the morning and set it to cook while you’re away!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the shredded chicken in a freezer-safe bag for up to 3 months; just thaw before reheating!
What Can I Serve with Salsa Verde Chicken?
This dish is versatile! Serve it in tacos, burritos, or on top of rice. You can also enjoy it with tortilla chips for a delicious dip or alongside a fresh salad for a lighter meal!
Conclusion
With just a few ingredients and the help of your slow cooker, this Salsa Verde Chicken delivers bold flavor with minimal effort. It’s the perfect dish for busy nights, family dinners, or meal prep.
If you’re ready to keep exploring easy chicken dinners, try these next:
- Slow Cooker Chicken Marsala for a rich, restaurant-style classic made right at home.
- Crock Pot Chicken and Stuffing when you’re craving cozy, comforting flavors.
- Sweet Hawaiian Crockpot Chicken for a tropical twist that’s both sweet and savory.
Each recipe is simple, delicious, and designed to make your slow cooker your best kitchen partner.
