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Salsa verde chicken served with toppings over rice.
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Slow Cooker Salsa Verde Chicken

This Slow Cooker Salsa Verde Chicken is an easy, flavorful dinner or meal prep option made with just a handful of ingredients. Perfect for tacos, bowls, quesadillas, nachos, and more!
Course Main Course
Cuisine Mexican
Keyword slow cooker salsa verde chicken
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 8 -10 servings
Calories 219kcal
Author Tawnie Graham of Kroll's Korner

Equipment

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
US Customary - Metric

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
    Three images side-by-side of adding ingredients to crockpot.
  • 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.
    Side-by-side image of shredding chicken in crockpot once it cooks.
  • 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
    Side-by-side image of adding cream cheese and fresh cilantro to crockpot and stirring until combined.
  • Serve: Serve with your favorite burrito bowls, tacos, quesadillas, nachos, enchiladas, etc.
    Salsa verde chicken served in bowl with rice and toppings.

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

Calories: 219kcal | Carbohydrates: 2g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 142mg | Sodium: 401mg | Potassium: 396mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 331IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg