Description
If you’re looking for an easy, flavorful, and versatile dish, Crockpot Salsa Verde Chicken is the answer! With just a handful of ingredients and minimal effort, you get tender, juicy chicken packed with zesty, vibrant flavors. Perfect for tacos, burrito bowls, salads, or simple family dinners.
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Ingredients
For the Salsa Verde Chicken:
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2 lbs boneless, skinless chicken thighs or breasts
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2 cups salsa verde (store-bought or homemade)
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1 tsp cumin
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1 tsp garlic powder
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½ tsp onion powder
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½ tsp smoked paprika
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½ tsp salt
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¼ tsp black pepper
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1 tbsp lime juice (freshly squeezed)
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¼ cup chopped fresh cilantro (optional for garnish)
Instructions
Step 1: Prepare the Chicken
Place the chicken thighs or breasts in the bottom of your crockpot in an even layer.
Step 2: Add Seasonings
Sprinkle the cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper over the chicken.
Step 3: Pour the Salsa Verde
Pour the salsa verde evenly over the chicken, covering all pieces completely.
Step 4: Slow Cook the Chicken
Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until the chicken is very tender and easy to shred.
Step 5: Shred the Chicken
Once cooked, remove the chicken from the crockpot and shred it using two forks.
Return the shredded chicken to the crockpot and stir it into the sauce to soak up all the delicious flavors.
Step 6: Finish with Lime and Cilantro
Stir in the fresh lime juice for a burst of brightness.
Garnish with chopped cilantro if desired before serving.
Step 7: Serve and Enjoy
Serve hot in your favorite dishes like tacos, burrito bowls, or even over rice or salad greens!
Notes
Use Thighs for Juiciness – Chicken thighs stay moister than breasts.
Don’t Overcook – Use the LOW setting if possible for the juiciest results.
Adjust Seasonings – Add extra lime juice or a pinch of red pepper flakes for more zest and spice.
Homemade Salsa Verde – Make your own for extra freshness and flavor if you have time.
- Prep Time: 5 minutes
- Cook Time: 6 hours on LOW or 3 hours on HIGH
- Cuisine: American-Mexican Fusion