Slow Cooker Salsa Verde Chicken
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If you’re looking for one of those recipes that works just as well on a busy weeknight as it does for meal prep, this Slow Cooker Salsa Verde Chicken is it. Tender shredded chicken simmers low and slow in a tangy salsa verde with diced green chiles, garlic, and warm spices until it’s juicy, flavorful, and practically falls apart with a fork.
The best part? It’s incredibly versatile. Pile it into tacos, burrito bowls, nachos, quesadillas, enchiladas, or serve it over rice with your favorite toppings for an easy dinner everyone will love!
Table Talk with Tawnie
Slow cooker dinner ideas are something I am always getting asked about, especially during summertime and back-to-school season. I am adding this one into the rotation because it’s a dump-and-start recipe that turns out incredible every time. Best of all is you can use it to make so many different meals: burritos, tacos, quesadillas, enchiladas, breakfast tacos, or taco salads/taco rice bowls. I know you’ll love it and add it to the “I’ll be making this again” dinner list!
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- Chicken thighs: Boneless, skinless chicken thighs stay incredibly juicy and tender during the long cooking time. You can also substitute boneless, skinless chicken breasts if you prefer a leaner option; just make sure you cook them on low.
- Salsa verde: Use your favorite jarred salsa verde for the best flavor. Mild or medium both work well depending on your heat preference, and every brand has a slightly different flavor profile, so use one you already enjoy.
- Diced green chiles: These add a mild smoky flavor and just a touch of heat without making the dish spicy. If you’d like more kick, you can substitute hot diced green chiles or add a diced jalapeño.
- Fresh cilantro: Stir in chopped cilantro after cooking to add a fresh finish. If you’re not a fan of cilantro, you can simply leave it out.
- Cream cheese: Completely optional, but stirring in softened cream cheese at the end creates a rich, creamy salsa verde chicken that’s perfect for tacos, burrito bowls, or serving over rice. You can also use sour cream for a slightly tangier, lighter option.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Add ingredients to slow cooker
Place all your ingredients in the bottom of a slow cooker.
Cook & shred
Cover and cook until the chicken is tender and easily shreds. Remove the chicken and shred it with two forks.
Finish
Stir in the cilantro, lime juice, and cream cheese until smooth.
Serve & enjoy!
Use this shredded chicken for tacos, burrito bowls, enchiladas, quesadillas, nachos, stuffed sweet potatoes, etc. The options are endless and all so yummy! Enjoy!!
Expert Tips
- Add onion: Feel free to add a sliced onion while the chicken slow-cooks as well. Sometimes I like the thought of not having to even pull out a knife to make this recipe, but if you have enough energy to slice 1 onion, add it in for even more flavor!
- Shred in the sauce: Shred the chicken directly in the slow cooker so it soaks up every bit of the sauce.
- Add the creamy ingredient at the end: If using cream cheese or sour cream, wait until the chicken is fully cooked before stirring it in. Let it melt for 5–10 minutes, then stir until smooth.
- Taste before serving: Salsa verde brands vary in saltiness and acidity, so give the chicken a taste before serving and adjust with salt, pepper, or squeeze more fresh lime juice if needed.
- Meal prep tip: Double the recipe, then portion and freeze the other half so you can easily grab it later for tacos, bowls, or a quick weeknight meal.
Variations / Substitutions
- Chicken breasts: You can also use boneless, skinless chicken breasts. If using them, I recommend cooking them on low so they stay as tender as possible. Chicken thighs are a bit more forgiving, so you may want to stick with them if you’re in a rush.
- Not feeling chicken? Use a boneless beef chuck roast for salsa verde beef!
- Make it spicy: Add a diced jalapeño, a pinch of crushed red pepper flakes, or use hot diced green chiles and a spicy salsa verde.
- Make it extra creamy: Increase the cream cheese or sour cream for a richer, dip-like consistency that’s delicious in burritos or served with tortilla chips.
Ways To Enjoy
- 🌮Tacos: Pile the juicy salsa verde chicken into warm corn or flour tortillas and top with avocado, pickled red onions, cilantro, and a squeeze of fresh lime.
- 🍚Burrito Bowls/Rice Bowls: Build your perfect bowl with fluffy jasmine rice or my Cilantro Lime Rice, then add chopped romaine, pickled red onions, roasted corn, black beans, avocado or guacamole, a dollop of sour cream, fresh cilantro, and a lime wedge for the ultimate fresh, flavor-packed meal.
- 🌯Enchiladas: Roll the shredded chicken into tortillas, top with salsa verde and melty cheese, then bake until hot and bubbly for an easy weeknight dinner.
- ⭐️Quesadillas: Sandwich the chicken with plenty of shredded cheese between tortillas and cook until crispy and golden. Serve with salsa, guacamole, or sour cream for dipping.
- 💛Nachos: Layer tortilla chips with the chicken, cheese, black beans, and corn, then bake until melty. Finish with your favorite fresh toppings for a crowd-pleasing appetizer or fun dinner.
- 🍠Stuffed Sweet Potatoes: Fill baked sweet potatoes with the salsa verde chicken and top with avocado, sour cream, cilantro, and a squeeze of lime for a sweet-and-savory meal that’s incredibly satisfying.
Storage / Freezing
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Let chicken cool completely, then freeze in a freezer-safe container or bag for up to 3 months.
- Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the sauce.
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Slow Cooker Salsa Verde Chicken
Ingredients
- 2½ lbs boneless skinless chicken thighs (or chicken breasts)
- 1 (16 oz.) jar salsa verde
- 1 (4 oz.) can diced green chiles
- 4 cloves garlic (minced)
- 1 Tbsp. olive oil
- 1 tsp. kosher salt
- 1 tsp. cumin
- 1 tsp. chili powder
- 1/2 tsp. oregano
- 1/2 tsp. onion powder
- 1/4 tsp. black pepper
- 1/4 cup chopped cilantro (add after cooking, plus more for serving)
- Lime juice (for serving)
Optional to make it creamy (but highly recommended)
- 4 Tbsp. cream cheese or 1/2 cup sour cream (stirred in at the end)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Add everything to the slow cooker: Place the chicken in the bottom of a 6-quart slow cooker. Top with the salsa verde, green chiles, sliced white onion (optional, see notes), garlic, olive oil, salt, cumin, chili powder, oregano, onion powder, and pepper.2½ lbs boneless skinless chicken thighs, 1 (16 oz.) jar salsa verde, 1 (4 oz.) can diced green chiles, 4 cloves garlic, 1 Tbsp. olive oil, 1 tsp. kosher salt, 1 tsp. cumin, 1/2 tsp. oregano, 1/2 tsp. onion powder, 1/4 tsp. black pepper, 1 tsp. chili powder
- Cook: Cover and cook on LOW: 5-6 hours Start Timer or HIGH: 3-4 hours Start Timer until the chicken is tender and easily shreds.
- Shred: Remove the chicken and shred with two forks. (Or you can do this directly in the slow cooker to keep it easy!) Return the chicken to the slow cooker and toss with the cooking liquid.
- Finish: Stir in the cilantro and add a squeeze of lime. For a creamier version, stir in the cream cheese or sour cream until smooth. Taste and add additional salt or lime juice if needed.1/4 cup chopped cilantro, Lime juice, 4 Tbsp. cream cheese or 1/2 cup sour cream
- Serve: Serve with your favorite burrito bowls, tacos, quesadillas, nachos, enchiladas, etc.
Equipment
Notes
- Not feeling chicken? Use a boneless beef chuck roast for salsa verde beef!
- Feel free to add a sliced onion while the chicken slow-cooks as well. Sometimes I like the thought of not having to even pull out a knife to make this recipe, haha but if you have enough energy to slice 1 onion, add it in! LOL
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Creating Kaitlin
