This simple slow cooker salsa verde chicken is going to be a weeknight dinner favourite! With tender, juicy shredded chicken mixed through a tangy Mexican green salsa sauce, it’s perfect served up in tacos or rice bowls. Dump everything into the slow cooker and in a few hours, dinner is done!
Slow cooker chicken recipes are one of the easiest ways to get ahead on meals when you know you have a busy week, or you just want to feel more organised so dinner is a little less chaotic.
Prep-able bulk proteins like this salsa verde chicken make a versatile option if you’re the kind of person who likes options and variety. You can use the chicken to build a range of meals. Think tacos, rice bowls, burritos, nachos, or a simple quesadilla.
Mix and match with your favourite toppings and you can take the thinking out of dinner time and know that everyone is going to be happy.
This recipe serves about 4 as written, but feel free to double the recipe if you’re looking to meal prep for the week ahead!
Key Ingredients
This salsa verde chicken is truly one of the easiest slow cooker recipes on the site. You only need a handful of ingredients for this dump-and-go recipe.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Chicken breast – I am using chicken breast for this recipe, but you can certainly use boneless, skinless chicken thighs if you prefer.
- Salsa verde – this is a Mexican green salsa made from tomatillos and green chilli. My favourite brand is Cholula, which you can find at Woolworths. (For those in the US this is widely available at most major grocery stores.)
- Garlic – just a little fresh garlic goes a long way in enhancing the overall flavour.
- Ground cumin – adds a warm, earthy depth that makes the sauce feel really well-rounded and a little smoky.
- Lime juice and fresh coriander/cilantro – optional but just gives the chicken a fresh and bright flavour that really brings it to life.
You’ll Also Love: Slow Cooker Buffalo Chicken
Step-By-Step Instructions
Step 1: Place the chicken in the base of the slow cooker in a single layer. Pour over the salsa verde, then add the garlic, cumin, and salt. Give it a quick stir to combine everything around the chicken.
Step 2: Pop the lid on and cook on LOW for 4–5 hours or HIGH for 2–3 hours. You’re looking for the chicken to be completely cooked through and easy to pull apart.
Step 3: Using two forks, shred the chicken directly in the slow cooker, or remove it to a chopping board if that’s easier. Stir it back through the sauce so every piece gets nicely coated.
Step 4: Stir through the lime juice, then scatter over the coriander if using. Serve straight away.
👉Tip! Don’t be tempted to lift the lid during cooking. Every time you do, heat escapes and it can mean the chicken takes longer to cook. Trust the process and let the slow cooker do its thing!
Serving Suggestions
You can use this salsa verde chicken any way you’d usually use a Mexican-style shredded chicken. My favourite is in rice bowls or tacos, but it’s also great for nachos, quesadillas, or as a filling for Mexican baked potatoes.
To make dinner a proper feast, try it alongside this rice cooker Mexican rice, and don’t forget the spicy margs!
Storage Instructions
Leftovers keep really well, which makes this a great recipe for meal prepping. Store the chicken and sauce together in an airtight container in the fridge for up to 4 days.
To reheat, warm it gently in a saucepan over low heat or in the microwave with a splash of water to loosen the sauce if needed.
This recipe also freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Recipe FAQs
Absolutely! Boneless, skinless chicken thighs are a great swap and some people actually prefer them as they tend to be a little more forgiving in the slow cooker and stay extra juicy. The cook time stays the same.
Any jarred salsa verde will work here. In Australia, Cholula is a great option and is available at Woolworths. In the US, brands like Herdez are widely available and work really well.
It depends on your salsa verde! Most are mild to medium. The Cholula one I use is very mild making this quite family friendly. If you want more heat, you can add a pinch of cayenne or some fresh chilli stirred through at the end.
Yes! Cook the chicken, let it cool, then store it in the fridge for up to 4 days or freeze for up to 3 months. It actually tastes even better the next day once the flavours have had a chance to develop.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More slow cooker chicken recipes:
Slow Cooker Apricot Chicken
Slow Cooker BBQ Chicken
Slow Cooker Honey Garlic Chicken
Slow Cooker Marry Me Chicken
Slow Cooker Salsa Verde Chicken
Equipment
Ingredients
- 800 g (1¾ lb) chicken breast or boneless, skinless chicken thighs
- 1 jar (340 grams) (12 oz) salsa verde
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 1 tablespoon lime juice
- 2 tablespoon fresh coriander/cilantro roughly chopped (optional)
Instructions
- Place the chicken in the base of the slow cooker. Add the salsa verde, garlic, cumin, and salt.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is tender and cooked through.
- Shred the chicken using two forks and stir through to coat in the sauce.
- Stir in the lime juice and sprinkle with coriander before serving.
Video
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
Made this recipe? Leave a review!