Crock Pot Salsa Verde Chicken

With only 5 ingredients, this easy, low-carb Crock Pot Salsa Verde Chicken becomes a flavor-packed and slow-cooked recipe that excites your whole family at dinner time! Simple classic herbs and tender chicken come together to form an ideal taco 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!

Crock Pot Salsa Verde Chicken

Tender slow-cooked chicken with cumin, garlic, and your favorite salsa verde is the ideal weeknight meal packed with flavor.

Salsa chicken has long been a staple slow cooker recipe in many households. We’re a huge fan of it for versatile meals, but sometimes you just need a little something different. That’s when our salsa verde chicken became a new favorite in our meal plan.

Loaded with fragrant garlic, cumin, and the brightness of a salsa verde, it’s another winner for dinner! Plus, it’s gluten-free, easy and healthy too! Just like this Crock Pot Taco Soup

New to slow cooking? Check out our tips for how to use a Crock-Pot!

What Salsa Verde Should I Add to This Recipe?

There are just as many salsa verde options in the condiments area as there happen to be traditional salsas on the shelf. No two recipes are identical, but they all have the same basic flavor profile.

This means for this recipe, you can use whichever one you prefer or happens to be one sale.

Note: A favorite cooking hack is the Frontera Verde Brand Sauce. It’s not a jar of salsa, but a packet of sauce. I love that it has clean ingredients and is just enough for one batch of this Crockpot Salsa Verde Chicken.

Is Crock Pot Salsa Verde Chicken with Chicken Thighs or Chicken Breasts?

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. So, to decide which you should use for salsa verde chicken, just think about what you prefer using for other recipes and go with that option.

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 and put it into portion containers and freeze.

Option 2: If you want to prep this before cooking, just dump all ingredients except the optional cheese into a large freezer storage bag.

Make sure, no matter which option you choose, the bag is dated and labeled and you follow our tips to prevent freezer burn!

Tip: We also double bag when freezing raw meat just to protect from messes in the freezer or refrigerator.

Ways To Serve Crock Pot Salsa Verde Chicken

If you are looking for a recipe that can make more than one meal – this is that recipe! We 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.
• 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 eggs.
• Top a green salad for a healthy option.

This chicken would also be great with a drizzle of Avocado Cilantro Lime Dressing on it!

Other Delicious Crock Pot Recipes

• Crock Pot Chicken Curry
• Crock Pot French Dip Sandwiches
• Healthy Crock Pot Turkey Chili
• Crock Pot Vegetable Lasagna
• Crock Pot Chicken Noodle Soup
• Crock Pot White Chicken Chili

How to Make Crock Pot Salsa Verde Chicken

Grab all your ingredients and let’s make this easy crock pot chicken!

Step 1

For this recipe, you’ll begin by seasoning all sides of your chicken breast and placing them in a single layer in the bottom of your slow cooker.

Pour the salsa verde over the chicken making sure it is completely covered. Place the lid and set it to the correct setting to cook.

Once the chicken has cooked through, you will remove it from the Crock-Pot and shred with forks. Remove some of the liquid from the slow cooker, then put the chicken back into the pot and stir to coat well in the remaining juices.

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:

1. Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the Instant Pot.
2. Cover with salsa verde, cover and cook HIGH pressure 20 minutes. Quick or natural release.
3. Remove chicken, 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. 

Tips for Making Salsa Verde Chicken in the Crockpot

• As mentioned, you can use chicken breasts or chicken thighs in this recipe.
• 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. 
• 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.
• Adding the cream cheese is optional, but gives the recipe a nice creamy flavor. 

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Crock Pot Salsa Verde Chicken

With only 5 ingredients, this easy, low-carb Crock Pot Salsa Verde Chicken becomes a flavor-packed and slow-cooked recipe that excites your whole family at dinner time!

5 from 5 votes

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

Servings: 8

Calories: 153kcal

Author: Erin Henry

Equipment

• Crock Pot

Ingredients

• ▢ 1 1/2  pounds  raw skinless chicken breasts or thighs
• ▢ 1/2  teaspoon  garlic powder
• ▢ 1/8  teaspoon  oregano
• ▢ 1/8  teaspoon ground cumin
• ▢ salt ( to taste)
• ▢ 16  ounces roasted salsa verde
• ▢ 4 ounces cream cheese (optional)

Instructions

• Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the crock pot.
• Cover with salsa verde then cover with lid and cook low 3-4 hours.
• Remove chicken, shred with 2 forks.
• Remove 2/3 cup of liquid from the slow cooker, and discard (unless you want to serve it over rice).
• Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste, if needed. Place 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.

Video

Notes

• If in a rush, you can cook your Salsa Verde Chicken on high for 2 hours. 
• This recipe does tend to be watery once cooked. Unless serving over rice, you likely won’t use all the liquid. 
• Adding the cream cheese is optional, but gives the recipe a nice creamy flavor. 
• 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. 
• You can make this a freezer meal by placing all the ingredients in an airtight container and keeping in the freezer until ready to use. (just thaw and place in crock pot.)

Serving suggestions:

• 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.

Nutritional information is approximate and was calculated using a recipe nutrition label generator. It’s calculated using chicken breasts. 

★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition

Calories: 153kcal | Carbohydrates: 5g | Protein: 19g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 573mg | Potassium: 465mg | Fiber: 1g | Sugar: 4g | Vitamin A: 458IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg

Course: dinner, lunch

Cuisine: Mexican

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