Slow Cooker Chicken in Green Salsa

Why You’ll Love This Recipe

This recipe is all about bold flavor with minimal effort. Just toss everything in the slow cooker and let it work its magic. The green salsa gives the chicken a zesty kick without being overly spicy, making it a family-friendly option. It’s also incredibly versatile, meal prep-friendly, and naturally gluten-free and dairy-free.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Green salsa (salsa verde or tomatillo-based, store-bought or homemade)
• Garlic, minced
• Onion, finely chopped
• Ground cumin
• Salt and pepper to taste
• Lime juice (optional, for brightness)
• Fresh cilantro, chopped (optional for garnish)

Directions

1. Place the chicken in the bottom of the slow cooker.
2. Add chopped onion, garlic, cumin, salt, and pepper over the chicken.
3. Pour the green salsa evenly over everything.
4. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is very tender.
5. Shred the chicken directly in the slow cooker using two forks, then stir to mix with the sauce.
6. Optional: Squeeze fresh lime juice over the top and garnish with chopped cilantro before serving.

Servings and timing

This recipe serves 6 people. Prep time is about 5 minutes, and cook time is 6–7 hours on low or 3–4 hours on high, for a total of 6–7 hours (low) or 3–4 hours (high).

Variations

• Add canned diced green chiles for extra depth and a hint of heat.
• Mix in a dollop of sour cream or cream cheese at the end for a creamy version.
• Stir in black beans or corn during the last hour of cooking for a heartier dish.
• Use chicken thighs for a richer, juicier flavor.
• Make it spicy by adding chopped jalapeños or a few dashes of hot sauce.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or in the microwave until warmed through. This dish also freezes well—store in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

What kind of green salsa should I use?

Use any tomatillo-based salsa verde, either store-bought or homemade. Choose mild, medium, or hot based on your spice preference.

Can I use frozen chicken?

Yes, but it’s best to thaw the chicken first for even cooking and food safety.

Do I need to add liquid?

No additional liquid is needed—the salsa provides enough moisture as it cooks.

Can I make this with bone-in chicken?

Yes, bone-in chicken adds flavor but will need a little more cook time. Be sure to remove the bones when shredding.

How can I serve this chicken?

It’s perfect in tacos, burritos, enchiladas, quesadillas, rice bowls, or over salad.

Can I make it creamy?

Yes, stir in cream cheese or sour cream at the end for a creamy version of the dish.

Is this recipe spicy?

That depends on your salsa. For a mild version, choose a mild green salsa. You can always add heat later.

Can I use this as a freezer meal?

Yes, combine all ingredients in a freezer bag and freeze raw. Thaw overnight before cooking in the slow cooker.

How do I keep the chicken from drying out?

Using chicken thighs helps keep the meat juicy. Also, don’t overcook—check for doneness and shred when tender.

Can I double the recipe?

Yes, this recipe doubles well—just make sure not to overfill your slow cooker.

Conclusion

Slow Cooker Chicken in Green Salsa is a fresh, flavorful, and incredibly easy dish that’s sure to become a staple in your kitchen. Whether you’re stuffing it into tacos, layering it over rice, or enjoying it on its own, this tender shredded chicken is as versatile as it is delicious. With minimal prep and maximum flavor, it’s perfect for busy weeknights or effortless meal prep.

Slow Cooker Chicken in Green Salsa

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Slow Cooker Chicken in Green Salsa is a tangy, flavorful, and effortless meal made with tender shredded chicken simmered in salsa verde, garlic, onions, and spices. It’s perfect for tacos, burritos, rice bowls, or low-carb options like cauliflower rice.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 5 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Slow Cooker
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

• 2 lbs boneless, skinless chicken breasts or thighs
• 2 cups green salsa (salsa verde or tomatillo-based)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt and black pepper to taste
• 1 tablespoon fresh lime juice (optional)
• 2 tablespoons chopped fresh cilantro (optional for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1. Place the chicken in the bottom of the slow cooker.
2. Add chopped onion, garlic, cumin, salt, and pepper over the chicken.
3. Pour the green salsa evenly over all ingredients.
4. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is tender.
5. Shred the chicken in the slow cooker using two forks and mix with the sauce.
6. Optional: Stir in fresh lime juice and garnish with chopped cilantro before serving.

Notes

• Use thighs for a juicier result; breasts for a leaner option.
• No extra liquid is needed—the salsa provides moisture.
• Serve in tacos, burritos, rice bowls, or over salad.
• Add black beans or corn during the last hour for added texture and flavor.
• Freezes well—great for make-ahead meal prep.

Nutrition

• Serving Size: 1 cup
• Calories: 240
• Sugar: 2g
• Sodium: 580mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 34g
• Cholesterol: 95mg