Crock Pot Salsa Verde Chicken (with cream cheese)
With only 5 ingredients, this easy, low-carb Crock Pot Salsa Verde Chicken is a flavor-packed, slow-cooked recipe that will satisfy your whole family at dinner time! Simple classic spices, tender chicken, and cream cheese combine to make an ideal taco or burrito filler!
If you’re looking for more slow cooker chicken recipes, try Crock Pot Honey Garlic Chicken, easy Crock Pot Chicken and Potatoes, and Crock Pot Buffalo Chicken!
This recipe emerged from sheer necessity. I was pressed for time, juggling countless tasks, and needed to get dinner into the crockpot immediately. With no time to spare for a trip to the store, I had to make do with the ingredients I had on hand.
It turns out this tender, slow-cooked chicken with cumin, garlic, and our favorite salsa verde with cream cheese is an ideal weeknight meal packed with flavor my family loves! It’s incredibly versatile and works wonderfully for tacos, burritos, quesadillas, or salads.
If you’re looking for easy recipes, Mexican salsa verde chicken needs to be on your radar. It’s a staple set-it-and-forget-it dinner and a new favorite to put in rotation on our meal plan. Bonus! This delicious slow cooker recipe is gluten-free, easy, and healthy too! Just like my Crock Pot Taco Soup
New to slow cooking? Check out our tips for how to use a Crock-Pot!
Why You’ll Love This Recipe
- Easy dump-and-go recipe
- Inexpensive
- Gluten-free
- Low-Carb
- Family-friendly
- Cook once, eat twice
Ingredient Notes
- Chicken: This slow cooker salsa chicken recipe is very forgiving, so you can use boneless, skinless chicken breasts or chicken thighs.
- Spices: Garlic powder, dried oregano, ground cumin, and salt are all you need for maximum flavor.
- Salsa Verde: This type of salsa gives the recipe a fresh, vibrant flavor.
- Cream Cheese: I say cream cheese is optional, but it’s so good I’m not sure why you’d leave it out!
Find the full ingredient list and instructions in the printable recipe card below.
How to Make Crock Pot Salsa Verde Chicken
Grab all your ingredients, and let’s make this easy crock pot chicken!
- PLACE CHICKEN IN CROCK AND SEASON: Place chicken breasts (or thighs) in the slow cooker and season all sides with garlic powder, dried oregano, cumin, and salt. Arrange them in a single layer in the bottom of your slow cooker.
- ADD SALSA: Pour the salsa verde over the chicken, making sure it is completely covered.
- COOK: Cover with the lid and set it to LOW to cook for 3-4 hours.
- SHRED CHICKEN AND ADD CREAM CHEESE: Once the chicken is cooked through, remove it from the slow cooker and shred it with forks. Depending on how saucy you like your chicken, remove some of the liquid from the slow cooker, then place the shredded chicken back into the slow cooker with the remaining salsa. Adjust seasoning to taste, if needed. Place cream cheese in the slow cooker until melted and keep warm until ready to serve.
How to Make Instant Pot Salsa Verde Chicken
If you prefer to make your salsa chicken in your Instant Pot, we’ve got you covered! Follow these simple instructions:
- Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the Instant Pot.
- Cover with salsa verde, cover, and cook on HIGH pressure for 20 minutes. Quick or natural release.
- Remove chicken and shred with 2 forks. If desired, add cream cheese if using and let it melt. Enjoy!
Note: Newer Instant Pots tend to be very sensitive. If you get a burn notice, give the pot a stir and add a tiny bit of water.
Ways To Serve Crock Pot Salsa Verde Chicken
If you are looking for a recipe that can make more than one meal, this is it! I love making a large batch of this on Sunday and using it for different meals for a few days during the week. Cooking once and eating twice is a must! Plus, it’s low-carb!
- Tacos with corn or flour tortillas and your favorite toppings like sliced avocado.
- Roll in tortillas for a chicken enchilada.
- Place between tortillas with cheese and grilled veggies to create a quesadilla.
- Wrap in a flour tortilla with beans and rice for a burrito.
- Take the same combination, add cheese, and deep fry for a chimichanga.
- Mix into your classic chicken soup recipe for added flavor.
- Serve with any style of eggs and top with cilantro.
- Top a green salad for a healthy option.
This chicken would also be great with a drizzle of Avocado Cilantro Lime Dressing on it!
Expert Tips and Tricks
- Liquid: This recipe does tend to be watery once cooked, especially if using chicken thighs. Unless serving over rice, you likely won’t use all the liquid with your meat.
- SHREDDING CHICKEN: It’s easiest to shred the chicken after it’s cooked by taking it out of the crockpot, but you can also shred it in the crockpot if that’s easier for you.
- CREAM CHEESE: Adding the cream cheese is optional but gives the recipe a nice creamy flavor.
- EQUIPMENT: This recipe is designed for a 6-quart slow cooker.
Storing
- Refrigerator: Cool completely, then transfer to an airtight container and store in the fridge for up to 5 days.
- Freezer: Cool completely, then transfer to a freezer bag or airtight container, and store frozen for up to 3 months.
- Reheating: Reheat in the microwave with a bit of water or chicken broth until heated through.
Is This Salsa Verde Chicken a Freezer Meal Option?
Yes! One of our favorite things about this easy slow cooker chicken recipe is that it works great as a freezer meal.
Option 1: To freeze after cooking, follow the directions as listed. Once cooked, shred the salsa verde chicken, put it into portion containers, and freeze.
Option 2: If you want to prep this before cooking, just dump all ingredients except the optional cream cheese into a large freezer storage bag.
No matter which option you choose, make sure the bag is dated and labeled and that you follow our tips to prevent freezer burn!
Recipe FAQs
This question is best answered by your own preferences. While we like the leanness of chicken breasts, others prefer the richer flavor of chicken thighs. Both options will cook down and shred perfectly for this recipe.
There are just as many salsa verde options in the condiments area as there are traditional salsas on the shelf. No two recipes are identical, but they all have the same basic flavor profile. This means you can use whichever one you prefer or happens to be one sale for this recipe.
More Delicious Crock Pot Recipes
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Crock Pot Salsa Verde Chicken with Cream Cheese
Ingredients
- 1 ½ pounds raw skinless chicken breasts or thighs
- 1 teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon ground cumin
- salt, to taste
- 16 ounces roasted salsa verde
- 4 ounces cream cheese, optional
Equipment
Instructions
- PLACE CHICKEN IN CROCK AND SEASON: Place chicken breasts (or thighs) in the slow cooker and season all sides with garlic powder, dried oregano, cumin, and salt. Arrange them in a single layer in the bottom of your slow cooker.
- COOK: Cover with salsa verde then cover with lid and cook low 3-4 hours.
- SHRED CHICKEN: Once the chicken is cooked through, remove it from the slow cooker and shred it with forks. Depending on how saucy you like your chicken, remove some of the liquid (about ⅔ cup) from the slow cooker, then place the shredded chicken back into the slow cooker with the remaining salsa. Adjust seasoning to taste, if needed.
- ADD CREAM CHEESE: cream cheese in the slow cooker until melted and keep warm until ready to serve.
Instant Pot
- Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the Instant Pot.
- Cover with salsa verde, cover and cook HIGH pressure 20 minutes. Quick or natural release.
- Remove chicken, shred with 2 forks. If desired, add cream cheese and let it melt.
Notes
- Cooking on HIGH: If in a rush, you can cook your Salsa Verde Chicken on high for 2 hours.
- Liquid: This recipe does tend to be watery once cooked, especially if using chicken thighs. Unless serving over rice, you likely won’t use all the liquid with your meat.
- CREAM CHEESE: Adding the cream cheese is optional but gives the recipe a nice creamy flavor.
- SHREDDING CHICKEN: It’s easiest to shred the chicken after it’s cooked by taking it out of the crockpot, but you can also shred it in the crockpot if that’s easier for you.
- INSTANT POT: Newer Instant Pots tend to be very sensitive. If you get a burn notice, give the pot a stir and add a tiny bit of water.
- MAKE-AHEAD: You can make this a freezer meal by placing all the ingredients (except cream cheese) in an airtight container and keeping them in the freezer until ready to use. (Just thaw overnight and place in the crock pot.)
- STORING: Store in an airtight container in the fridge for up to 5 days.
- Use corn tortillas and create Salsa Verde Chicken tacos or tostadas.
- Place over a salad for Salsa Verde Chicken Salad.
- Serve with eggs.
- For a delicious bowl, serve over rice and garnish with tomatoes and cheese.
This recipe was originally published on November 14, 2019. It was updated with enhanced information and images on July 17, 2024
This was so good! We had it for dinner at it turned out so good. I put it over enchiladas.
We often make the recipe into enchiladas too! It really is a versatile recipe!
This is a family favorite!! We make it all the time & no one complains! It’s super flavorful!
Yes, super flavorful, but not too spicy is why we love it so much! Thanks for giving it a try!
We had this last night and it was soooo delicious! It’s bursting with flavors!
Easy, low carb recipe!
Easy, low-carb, and delish!
Dude……dude…..This is scrumdillyumptious! I made it tonight and I am waiting for my wife to get home to serve….but I keep taking a fork to check in on it (making sure the flavor is still there….IT IS!). I am a low carber and this will rest nicely on a bed of lettuce…..or in a low carb tortilla….or all by itself! Thanks for such a great tasting recipe that allows me to not feel like I am missing out.
Thanks,
Much Love….and keep putting out those recipes!!
Thanks for the glowing endorsement, Neil! This is an easy and flavorful recipe for sure! Enjoy it with your wife!
Can you cook this on low, 6 hours?
That should be fine, Christine.
I LOVE this recipe. It is soooooo easy and low calories. It is flavorful and I pack this for my lunch all week with 1/2 cup of rice.
I have not made it with cream cheese because I wish to keep the calories low.
We’re so glad you love this recipe, Beth! We do too! It’s great with the cream cheese or without. Yum on the rice!!
love this chicken! awesome dinner
It’s so flavorful, we’re so glad you like it!
Made this for the family and it was a hit!
Thanks for sharing, Katie! We make it all the time!!
This salsa verde chicken recipe is such an easy and delicious dinner recipe, I love making it during the busy weeknights!
We do too, Valentina! So easy to dump and come home to a delicious dinner!
Yum!! I love salsa verde chicken!! It’s great for so many recipes & the flavor is delicious. This is a very easy recipe!