This slow cooker Salsa Verde Chicken is an easy set it and go recipe that is not only delicious but also versatile!

Easy Slow Cooker Salsa Verde Chicken

Y’all know I love EASY recipes and this salsa verde chicken is not only easy but also incredibly delicious. All you need are a few simple ingredients and a slow cooker to make a batch of this perfect protein that’s also incredibly versatile!

Watch How to Make This Recipe

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salsa verde chicken ingredients

Ingredients

Chicken Breast: quick cooking chicken breast is the perfect choice for this recipe.

Salsa Verde: you’ll need one sixteen ounce jar of salsa verde.

Hatch Chilies: I like to use mild chilies for this recipe but if you like things a bit spicier go with the hot variety.

Lime Juice: this adds some extra fresh lime flavor plus it helps the chicken to become extra tender.

Garlic: fresh garlic helps to add even more flavor.

chicken and salsa in slow cooker

Substitutions

  • Chicken – you can easily swap the chicken breast for chicken thighs if you prefer!
  • Salsa – don’t love salsa verde? use your favorite salsa of choice.
  • Spices – feel free to add a bit more spices to suit your tastebuds. If you like things on the spicier side you can add a bit of cayenne powder for more heat.

shredded chicken and salsa in slow cooker

How to Make Salsa Verde Chicken

Step One: Add the chicken, salsa, chilies, lime juice, garlic, and spices to the base of a slow cooker.

Step Two: Cook the chicken on high for 2-3 hours or on low for 4-5hours until the chicken is tender and easy to shred.

Step Three: Remove the chicken breast from the slow cooker and use two forks to shred the meat. Return the meat to the slow cooker and stir to combine with the salsa. Cover and keep the slow cooker on the warm setting until you are ready to eat.

Can I Make This on the Stovetop?

Yes! You can easily make this shredded chicken on the stovetop if you prefer. Here’s how to do it:

  • Add all of the ingredients to a medium to large pot and stir until well combined.
  • Next, heat the pot over medium heat. Bring the chicken and salsa verde to a boil, then reduce to a simmer and cover with a lid. Cook the chicken for 30-35 minutes or until the chicken is fully cooked and easy to shred.
  • Remove the chicken breasts from the pot and use two forks to shred the meat. Add the shredded chicken back to the pot and stir until well coated in the salsa.

chicken bowl with fork

How to Serve

  • Burrito Bowls – build your own chipotle style burrito bowl with cilantro lime rice, shredded chicken, and all your favorite toppings.
  • Salads – this shredded chicken recipe is an easy one to meal prep in advance for quick salads all week long. Just use your favorite greens, toppings, and dressing. I love this jalapeño ranch dressing!
  • Tacos – use the shredded chicken to make tacos!
  • Nachos – one of my personal favorite ways to use this chicken is to make nachos! I like to pile it high on my favorite chips with plenty of cheese!

How to Store and Reheat

Store: you can store any leftover shredded chicken in an air-tight container in the fridge for up to 3-4 days.

Reheat: you can quickly reheat the shredded chicken in the microwave for thirty seconds to a minute until heated through. You can also reheat on the stovetop in a skillet or small pot.

More Reader Favorite Slow Cooker Recipes

slow cooker salsa verde chicken bowl

I hope you give this Salsa Verde Chicken a try! It’s an easy slow cooker protein source that is so versatile! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

Print
slow cooker salsa verde chicken bowl

Slow Cooker Salsa Verde Chicken

  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 minutes
  • Yield: 4-6 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Mexican Inspired
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 minutes
  • Yield: 4-6 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Mexican Inspired
  • Diet: Gluten Free

Ingredients

  • 2 pounds boneless, skinless chicken breast
  • 116oz jar salsa verde
  • 14oz can mild hatch chilies
  • 1/4 cup lime juice
  • 4 cloves garlic, minced
  • 1 dried bay leaf
  • 1 teaspoon dried cumin
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano

For the Bowls

  • 1 batch cilantro lime coconut rice
  • shredded romaine lettuce
  • avocado
  • pico de gallo
  • sour cream or Greek yogurt
  • sliced radish
  • pickled onions
  • fresh cilantro

Method

  1. Add the chicken, salsa, chilies, lime juice, garlic, bay leaf and spices to the base of a slow cooker.
  2. Cook the chicken on high for 2-3 hours or on low for 4-5 hours until the chicken is tender and easy to shred.
  3. Remove the chicken breast from the slow cooker and use two forks to shred the meat. Return the meat to the slow cooker and stir to combine with the salsa. Cover and keep the slow cooker on the warm setting until you are ready to eat.
  4. Assemble the bowls: Start with a bed of rice and then top with the the salsa verde shredded chicken mixture, shredded lettuce, avocado, pico, sour cream, etc.

Keywords:

salsa verde chicken

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Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat

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4 Comments

  1. The chicken turned out so tender and flavorful! This was really a tasty dish, and easy to put together too. Thank you!

  2. Easy to make and so flavorful

  3. Kristal Childers says:

    Can you use frozen chicken?

    1. Ashlea Carver says:

      Hi, Kristal! yes you can!