This tasty salsa verde chicken crock pot meal is perfect for a busy weeknight. The shredded chicken is flavored with tangy, bright salsa verde and slow-cooked until tender. You can use the chicken for tacos, burritos, rice bowls, or whatever you want!
I love using my crock pot for easy dinner recipes like pork carnitas or chicken enchiladas. This salsa verde chicken recipe is no different. It's a set-it-and-forget-it meal that creates tender pieces of shredded chicken. This is why I love slow cooker recipes!
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Why You'll Love This Recipe
- Super Easy
- Great Meal Prep Recipe
- Gluten Free, Dairy Free and Low FODMAP Recipe
Featured Ingredients
- Chicken Breasts - Great lean protein!
- Salsa Verde - Make homemade salsa verde or use your favorite store bought brand.
- Chicken Broth - Helps keep the chicken juicy!
- Ground Cumin - Amps up the taco flavor.
- Fresh Ingredients: Green Onions, Fresh Cilantro, Lime Juice
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: Add the chicken breasts, salsa verde, chicken broth, and ground cumin to a 6-quart slow cooker. It is ideal for this recipe because it allows for even cooking and enough space for the ingredients.
Stir. Cover and cook on low heat for 6-8 hours.
Step 2: Once chicken reaches an internal temperature of 165 degrees F, remove and shred it with two forks.
Place the chicken back in the crock pot. Add chopped green onions, fresh cilantro and lime juice. Stir.
Tips
Use a good salsa verde! If you don’t love it with tortilla chips, it won’t be great on chicken either.
To easily shred cooked chicken, use an electric mixer or stand mixer with a paddle attachment. Make sure the chicken is warm for the best results, as this makes it easier to shred.
Ingredient Swaps
- Chicken Thighs - Use boneless, skinless chicken thighs instead of chicken breasts.
- Chicken Stock - Use instead of chicken broth.
Instant Pot Directions
Instant Pot Step 1: To an Instant Pot liner, add salsa verde, chicken broth and ground cumin. Stir to combine. Nestle the chicken breasts into the liquid.
Instant Pot Step 2: Make sure the sealing ring is in place, add the cover, set to sealing if needed, and cook on high pressure for 12 minutes. Once the timer beeps, allow the pressure to naturally release for 10 minutes. Then release any remaining pressure. Remove the chicken with tongs. Shred it with two forks and add back into the Instant Pot.
Instant Pot Step 3: Return the shredded chicken to the Instant Pot and add the chopped green onions, chopped fresh cilantro, and lime juice. Stir and serve.
Special Diet Variations
Gluten Free Salsa Verde Chicken: Use a gluten free chicken broth and serve on corn tortillas or in a rice bowl.
Dairy Free Salsa Verde Chicken: Great News! This recipe is dairy free!
Low FODMAP Salsa Verde Chicken: Make homemade low FODMAP salsa verde or purchase an option from Amazon. Use only the tops of the green onions to avoid the fructans—low FODMAP ingredient guidance based on the Monash University Food App.
FAQs
Yes! To a freezer-friendly zip-top bag add the chicken, salsa verde, chicken broth, and cumin. Squeeze out all the air. Lay flat to freeze. Defrost 24 hours before cooking.
Green Salsa. It is a green condiment that can be spicy.
Sure! To make this recipe for salsa verde chicken more kid friendly, use a mild salsa verde.
Storing and Reheating
Store: Keep leftovers in an airtight container in the refrigerator for 3-4 days.
Freeze: Keep chilled leftovers in a freezer-friendly container for 3-4 months—Defrost before reheating.
Reheat: Warm the shredded chicken in the microwave for 1-2 minutes, stirring halfway between cooking time until warm.
How To Serve Salsa Verde Chicken
Rice Bowl: Use cilantro lime rice as the base, then add cubed pepperjack cheese, sliced jalapenos, sauteed bell peppers, black beans, and corn.
Chicken Burritos: Wrap it into a burrito with pepperjack cheese and bell peppers.
Chicken Tacos: Add it to a hard shell taco and layer on toppings.
Chicken Quesadilla: Follow the recipe and instructions for chicken quesadillas, just use salsa verde chicken.
Additional Chicken Recipes
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Crock Pot Salsa Verde Chicken
Equipment
Ingredients
- 2 pounds chicken breasts boneless and skinless (4-5 pieces)
- 2 cups salsa verde (16 ounces)
- 1 cup chicken broth (Note 1)
- 2 teaspoons ground cumin
Add After Chicken Cooks:
- 6 green onions chopped
- ¼ cup fresh cilantro chopped
- 1 tablespoon fresh lime juice
Instructions
- In a 6-quart crock pot, add the chicken breasts, salsa verde, chicken broth and cumin. Stir to combine. Add the cover and cook on low for 6-8 hours or on high for 3-4 hours or until the chicken reaches an internal temperature of 165 degrees F.
- Using tongs, remove the chicken from the crock pot. Shred the cooked chicken with two forks on a cutting board.
- Once shredded, add the chicken back to the crock pot. Set the heat to warm. Add the chopped green onions, fresh cilantro, and lime juice. Stir.
- Serve the shredded chicken over a bowl with cilantro lime rice. Add pepperjack cheese, sliced jalapenos, bell peppers, black beans, and corn. It is also delicious in a taco, burrito or in nachos!
Venessa Mandelkow says
We love this recipe to mix up Taco Tuesday night!