Slow cooker salsa verde chicken, only three ingredients for a dump and dinner, ready to go with flavorful, juicy chicken! High protein and low calorie.
I got the idea for this recipe from the Whole Foods hot bar. It's not exactly a new recipe because salsa slow cooker chicken is a classic slow cooker recipe. However, what Whole Foods had was better than anything I had in the past. Why? Because theirs had:
- Chunks of chicken vs. stringy shredded chicken.
- Slow-cooked onions that were still intact, but not overwhelming.
So, after going there THREE TIMES to get it, I figured I should set out to replicate it! That was five years ago, and this recipe continues to be a classic in my home. Today, it's getting a little facelift on the blog and a new video. I hope you enjoy!
Find the printable recipe with measurements below
How To Make Slow Cooker Salsa Verde Chicken
Dump one jar of salsa verde into the bottom and then add the chicken. You can make your own salsa verde if you are up to that, but I'm all about the quickness and convenience of using the pre-jarred stuff.
Then cut up your onions and throw those on top of the chicken, followed by the second jar of salsa verde. I sliced mine.
Then you'll let it cook for 4 hours on high or 6-8 hours on low. To get this chicken to come out right, I have a couple of crucial tips for you.
Do not touch the chicken while it's cooking! You want to leave it alone for two reasons. First, because you don't want it to start shredding on you early, second, because if you leave it, some parts will naturally get browned at the bottom of the slow cooker. Leaving it alone saves you from having to pre-brown the chicken.
Use tongs to break up the chicken once it's cooked! We love "chunks of chicken" versus shredded a lot of stringy chicken in this recipe. To get the chicken to be chunkier vs. stringy, you'll want to leave the chicken in the slow cooker and break it up with tongs once it's done cooking. If you have a tough time breaking it up (the center will be more resistant ), then it isn't done yet. Let it cook a little while longer! e
Slow Cooker Salsa Verde Chicken Ingredients
- Chicken Breast - You can use chicken breast, chicken thighs, or a mix. If you use chicken thighs, which have a bit more fat, you can even broil this recipe like I do my carnitas or shawarma to make it a bit crispy.
- Onion - in a pinch, you can skip this, but I promise it's worth slicing it up and throwing it in! It really amps up the flavor with pretty minimal effort. You can use a white onion, a yellow onion, or even a red onion in a pinch!
- Salsa Verde - pick your favorite salsa verde, I never met one I didn't like. I usually purchase mild, though, because my husband is a wuss when it comes to spice level. Just saying.
- Cilantro - it's a nice finish to take your bowls, tacos, burritos, and salads up a notch, but 100% optional.
What to Serve with Slow Cooker Salsa Verde Chicken
- Rice, plate, or bowls: I love to build low-carb bowls with my cilantro lime cauliflower rice as the base, black beans, pico de Gallo, guac, and sour cream all make delicious toppings!
- Chicken Quesadillas: This makes a great filling for quesadillas. I would use a slotted spoon to help you get the meat and the onions without too much liquid. Then, place your tortilla on a skillet on medium-high heat, add cheese and chicken, fold over on itself, and cook until both sides are browned and the cheese is melty. Great for kids or for dipping in guac or leftover salsa!
- Chicken tacos and burritos: This recipe can be the star of a taco bar. It makes a ton of meat, so you can feed a crowd, but everyone can build their own tacos or burritos. I like to keep pico de Gallo, black beans, sturdy tortillas, guac, diced avocado, and lime wedges on hand if I'm going potluck style. Serve with a side of my homemade refried beans!
- Mexican Chicken Salads: If you use tongs to shred your meat instead of a fork, you'll get really nice chunks of meat perfect for salads. I've even been known to use a bagged Mexican Street Corn Salad to complete this meal (keeping it easy.) But, you could also build your salad from scratch with crunchy fresh romaine lettuce and all your favorite toppings, again, pico de Gallo, guac, black beans, corn, and sour cream are among my favorites. Similar to how I make my salads with ground chicken taco meat.
- Nachos: Layer your chips on a lined sheetpan with the meat from this recipe (again using the slotted spoon) and cheese, bake at 400F for 20 minutes or until bubbly and hot. Top with jalapenos, guac, or a cilantro lime sauce (Primal Kitchen makes one I purchase on repeat at Costco.)
- Enchiladas: Use this filling to make your enchiladas extra flavorful. Here are two easy recipes to get you going: gluten-free enchilada bake and turkey enchiladas.
How to Store and Freeze Salsa Verde Chicken :
To Store (Fridge): Let the chicken cool slightly at room temperature (no more than 1 hour). Place in an airtight container with the salsa verde juices to keep it moist for up to five days.
To Freeze:
Option 1: Cool completely before freezing. Portion out into freezer-safe bags or containers (add some liquid to prevent dryness, but freeze excess liquid or broth separately, leaving space for expansion of liquid). Label and date the bags/containers. Freeze for up to 3 months.
Option 2: Add raw chicken, onions, and salsa to a freezer bag or freezer-safe container and freeze for up to three months. Defrost before adding all ingredients to the slow cooker or cook from frozen in the Instant Pot.
Other Slow Cooker Chicken Recipes:
- Slow Cooker Chicken Adobo
- Slow Cooker Chicken Shawarma
- Slow Cooker Chicken Tortilla Soup
- Slow Cooker Chicken Thai Chicken Lettuce Wraps
- Slow Cooker Chicken Chipotle Tacos
- Slow Cooker Sesame Chicken
Slow Cooker Salsa Verde Chicken
Equipment
Ingredients
- 16 ounces salsa verde one 16 ounce jar
- 1 white onion cut into strips
- 2-3 lbs chicken breast defrosted
Instructions
- Pour one jar (or half) of the salsa verde on the bottom of the slow cooker. Place chicken breast in the slow cooker and top with onion slices. Pour remaining salsa verde over chicken breast.
- Cook on high for 4 hours or low for 6 to 8 hours. Use tongs or two forks to shred the chicken.
Video
Notes
- If you want some pieces with "browning," then you should minimize the amount you move the chicken while it's cooking. Just let it do its thing without stirring it or otherwise disturbing it.
- For chunks of chicken vs. shredding: cook it long enough that you can break the chicken up with tongs instead of shredding it.
Nutrition
Ashley @ A Lady Goes West says
Hi Kelli! Yum! My husband occasionally meal preps his lunch for work using chicken in the slow cooker, and I know he'd like the sound of this recipe! Thanks for sharing! 🙂
Kelli Shallal MPH RD says
You are very welcome!