I perfected a Juicy Crockpot Chicken salsa verde that combines shredded chicken breast with smoked, tangy and spicy flavors in a way few recipes do.
I never thought a dump and go dinner could feel this electric, but this salsa verde crockpot chicken does. I throw chicken breasts and a jar of salsa verde into the slow cooker, walk away, and come back to shredded meat that somehow tastes smoked, tangy and a little spicy all at once.
It’s my go to when I want Juicy Crockpot Chicken without the fuss, and if you like Pollo Verde Recipes this one will make you suspiciously happy. I won’t say how it gets so good, only that it does, and you’ll want seconds.
Ingredients
- Chicken breasts: Lean protein that fills you up, builds muscle, low fat if trimmed, versatile.
- Salsa verde: Tomatillo green sauce, tangy and bright, low calories, adds savory acidity and spice.
- Onion: Adds sweet savory depth when cooked, provides fiber and antioxidants, simple flavor lift.
- Garlic: Sharp pungent punch, small but mighty, dont need much for immune boosting aroma.
- Lime juice: Bright citrus tang thats cuts richness, adds vitamin C and fresh zip.
- Cilantro: Herby fresh finish, adds leafy flavor, small vitamins and a lively perfume.
- Avocado: Creamy healthy fat, adds richness, fiber and potassium, balances the salsa acidity.
Ingredient Quantities
- 2 to 3 pounds boneless skinless chicken breasts, about 3 large breasts ish
- 1 16 ounce jar salsa verde, about 2 cups
- 1/2 cup low sodium chicken broth or water
- 1 medium yellow onion, chopped or sliced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika, optional
- 1 teaspoon chili powder, optional
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Juice of 1 lime, about 2 tablespoons
- 1/4 cup chopped fresh cilantro, plus extra for serving optional
- 1 tablespoon honey or brown sugar, optional to balance acidity
- 8 small corn or flour tortillas for serving optional
- Sliced avocado, sour cream, shredded cheese and lime wedges for serving optional
How to Make this
1. Prep: chop the onion, mince the garlic, juice the lime and chop the cilantro. Measure out the spices so you dont forget: 1 tsp cumin, 1/2 tsp smoked paprika and 1 tsp chili powder if using, 1 tsp kosher salt and 1/2 tsp black pepper.
2. Optional but tasty hack: pat the chicken dry and season it lightly with a pinch of salt and pepper and a little cumin; sear in a hot skillet 1 to 2 minutes per side to get some color. This adds smoky depth but you can skip it if you want truly hands-off.
3. Put the chopped onion in the bottom of the crockpot, then nestle the chicken breasts on top. Sprinkle the garlic, the rest of the cumin, smoked paprika and chili powder over the chicken, then add the 1 tsp kosher salt and 1/2 tsp black pepper.
4. Pour the 16 oz jar of salsa verde and 1/2 cup low sodium chicken broth or water over everything. Drizzle in 1 tablespoon honey or brown sugar if you want to tame the acidity. Give it a tiny stir to combine but dont fully submerge the chicken if you seared it.
5. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken reaches 165 F and shreds easily with two forks.
6. Remove the chicken to a cutting board or bowl and shred with two forks or use a stand mixer for 30 seconds if you want fast shredding. Skim off any excess fat from the sauce in the crockpot if needed.
7. Return shredded chicken to the crockpot, stir in the juice of 1 lime (about 2 tablespoons) and the 1/4 cup chopped cilantro. Taste and adjust: add more salt, pepper or a splash of lime if it needs brightness. If the sauce is too thin, remove the chicken and boil the sauce in a skillet to reduce it, then return the chicken.
8. Serve in warmed corn or flour tortillas with sliced avocado, sour cream, shredded cheese, extra cilantro and lime wedges. Leftovers keep well in the fridge for 3 to 4 days and freeze great for future tacos or rice bowls.
Equipment Needed
1. Crockpot / slow cooker (6-quart or similar)
2. Large skillet (cast iron or stainless) for the optional sear
3. Cutting board
4. Chef’s knife
5. Measuring spoons and a 1/2 cup liquid measuring cup
6. Silicone spatula or wooden spoon for stirring
7. Instant read meat thermometer to check 165 F
8. Two forks or a stand mixer plus a mixing bowl for shredding
9. Ladle or slotted spoon and tongs for serving
FAQ
Crockpot Salsa Verde Chicken Recipe Substitutions and Variations
- Chicken breasts: swap for boneless skinless chicken thighs, they’re juicier and less likely to dry out, or use shredded rotisserie chicken for a fast shortcut.
- Salsa verde: use a 16 oz jar of tomatillo salsa or green enchilada sauce, or if you don’t have it blend canned diced green chiles with a few roasted tomatillos and cilantro.
- 1/2 cup chicken broth or water: use low sodium vegetable broth, or white wine, or water plus a pinch of chicken bouillon for more depth.
- Lime juice / cilantro / honey: lemon juice works if you’re out of lime, swap cilantro for flat leaf parsley or sliced green onions, and replace honey with maple syrup or brown sugar to balance the acidity.
Pro Tips
– Sear first if you have time. Pat the chicken dry, season lightly and brown it for about a minute or two per side in a hot pan. You wont need to sear for cooking, but that quick color adds savory depth that the crockpot alone cant give.
– If you want juicier results use thighs or a mix of thighs and breasts. Breasts dry out faster, thighs stay moist. Or do a quick salt brine for 15 to 30 minutes if you only have breasts, it helps them stay tender.
– For fast shredding use a stand mixer for 20 to 30 seconds or two forks if you like hands on. If the sauce seems thin, take the shredded chicken out and boil the sauce in a skillet to reduce it, then toss the chicken back in so everything sticks to the meat.
– Always taste and fix at the end. Add the lime and cilantro after shredding, then check for salt acid and heat. A little honey or brown sugar will tame a too acidic salsa, extra lime brightens, and a splash of hot sauce or extra chili powder wakes it up if it tastes flat.
Crockpot Salsa Verde Chicken Recipe
I perfected a Juicy Crockpot Chicken salsa verde that combines shredded chicken breast with smoked, tangy and spicy flavors in a way few recipes do.
6
servings
350
kcal
Equipment: 1. Crockpot / slow cooker (6-quart or similar)
2. Large skillet (cast iron or stainless) for the optional sear
3. Cutting board
4. Chef’s knife
5. Measuring spoons and a 1/2 cup liquid measuring cup
6. Silicone spatula or wooden spoon for stirring
7. Instant read meat thermometer to check 165 F
8. Two forks or a stand mixer plus a mixing bowl for shredding
9. Ladle or slotted spoon and tongs for serving
Ingredients
-
2 to 3 pounds boneless skinless chicken breasts, about 3 large breasts ish
-
1 16 ounce jar salsa verde, about 2 cups
-
1/2 cup low sodium chicken broth or water
-
1 medium yellow onion, chopped or sliced
-
3 cloves garlic, minced
-
1 teaspoon ground cumin
-
1/2 teaspoon smoked paprika, optional
-
1 teaspoon chili powder, optional
-
1 teaspoon kosher salt
-
1/2 teaspoon black pepper
-
Juice of 1 lime, about 2 tablespoons
-
1/4 cup chopped fresh cilantro, plus extra for serving optional
-
1 tablespoon honey or brown sugar, optional to balance acidity
-
8 small corn or flour tortillas for serving optional
-
Sliced avocado, sour cream, shredded cheese and lime wedges for serving optional
Directions
- Prep: chop the onion, mince the garlic, juice the lime and chop the cilantro. Measure out the spices so you dont forget: 1 tsp cumin, 1/2 tsp smoked paprika and 1 tsp chili powder if using, 1 tsp kosher salt and 1/2 tsp black pepper.
- Optional but tasty hack: pat the chicken dry and season it lightly with a pinch of salt and pepper and a little cumin; sear in a hot skillet 1 to 2 minutes per side to get some color. This adds smoky depth but you can skip it if you want truly hands-off.
- Put the chopped onion in the bottom of the crockpot, then nestle the chicken breasts on top. Sprinkle the garlic, the rest of the cumin, smoked paprika and chili powder over the chicken, then add the 1 tsp kosher salt and 1/2 tsp black pepper.
- Pour the 16 oz jar of salsa verde and 1/2 cup low sodium chicken broth or water over everything. Drizzle in 1 tablespoon honey or brown sugar if you want to tame the acidity. Give it a tiny stir to combine but dont fully submerge the chicken if you seared it.
- Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken reaches 165 F and shreds easily with two forks.
- Remove the chicken to a cutting board or bowl and shred with two forks or use a stand mixer for 30 seconds if you want fast shredding. Skim off any excess fat from the sauce in the crockpot if needed.
- Return shredded chicken to the crockpot, stir in the juice of 1 lime (about 2 tablespoons) and the 1/4 cup chopped cilantro. Taste and adjust: add more salt, pepper or a splash of lime if it needs brightness. If the sauce is too thin, remove the chicken and boil the sauce in a skillet to reduce it, then return the chicken.
- Serve in warmed corn or flour tortillas with sliced avocado, sour cream, shredded cheese, extra cilantro and lime wedges. Leftovers keep well in the fridge for 3 to 4 days and freeze great for future tacos or rice bowls.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 315g
- Total number of serves: 6
- Calories: 350kcal
- Fat: 7g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Polyunsaturated: 1.5g
- Monounsaturated: 2.5g
- Cholesterol: 160mg
- Sodium: 720mg
- Potassium: 620mg
- Carbohydrates: 9g
- Fiber: 1.5g
- Sugar: 4g
- Protein: 59g
- Vitamin A: 300IU
- Vitamin C: 12mg
- Calcium: 40mg
- Iron: 2.2mg
