Crockpot Salsa Verde Chicken: Easy Slow Cooker Meal (Print Version)
Tender Crockpot Salsa Verde Chicken is a flavorful, easy slow cooker dinner. Minimal prep for a delicious, versatile meal perfect for tacos, bowls, or salads.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 240 Minutes minutes
Total Time: 250 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Gluten-Free, Dairy-Free
# Ingredients:
→ The Slow-Cooked Star
01 -
2 lbs boneless, skinless chicken thighs
02 -
1/2 cup low-sodium chicken broth
→ Zesty Verde Base
03 -
24 oz jarred salsa verde
04 -
1 medium yellow onion, chopped
05 -
4 cloves garlic, minced
06 -
1 jalapeño, seeded and minced (optional for heat)
→ Southwestern Spice Blend
07 -
1 tsp ground cumin
08 -
1 tsp chili powder
09 -
1/2 tsp dried oregano
10 -
1 tsp kosher salt
11 -
1/2 tsp black pepper
→ Brightening Finish
12 -
2 tbsp fresh lime juice
13 -
1/2 cup fresh cilantro, chopped
# Instructions:
01 -
Prepare your aromatics for the Crockpot Salsa Verde Chicken Recipe. Chop 1 medium yellow onion, mince 4 cloves garlic, and seed and mince 1 jalapeño (if using for heat). Having these ready makes assembly quick and easy.
02 -
Place 2 lbs boneless, skinless chicken thighs in the bottom of your slow cooker. Season them evenly with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp dried oregano.
03 -
Scatter the chopped 1 medium yellow onion, minced 4 cloves garlic, and minced 1 jalapeño (if desired) over the seasoned chicken thighs in the slow cooker. These will infuse the dish with incredible flavor.
04 -
Pour the entire 24 oz jarred salsa verde and 1/2 cup low-sodium chicken broth over the chicken and aromatics. Ensure the chicken is mostly submerged in the flavorful liquid for the best Crockpot Salsa Verde Chicken Recipe.
05 -
Cover the slow cooker with its lid. Cook on the LOW setting for 4 hours, or on the HIGH setting for 2-3 hours, until the chicken is incredibly tender and easily shredded with a fork.
06 -
Carefully remove the cooked chicken thighs from the slow cooker and place them on a cutting board or shallow dish. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the sauce in the slow cooker.
07 -
Stir 2 tbsp fresh lime juice and 1/2 cup fresh cilantro, chopped, into the shredded chicken and sauce. Mix well to combine. Serve your delicious Crockpot Salsa Verde Chicken Recipe warm with your favorite accompaniments.
# Notes:
01 -
Serving Suggestion: This chicken is fantastic in tacos, burritos, quesadillas, on rice bowls, or even as a topping for nachos.
02 -
Spice Level Adjustment: For more heat, leave some seeds in the jalapeño or add a pinch of cayenne pepper. For less heat, omit the jalapeño entirely.
03 -
Storage & Freezing: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully for up to 3 months.
# Tools You'll Need:
01 -
Slow cooker
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups
05 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 304 kcal
Total Fat: 13 g
Total Carbohydrate: 11 g
Protein: 29 g