Salsa Verde Chicken
This post may contain affiliate links. Please read our disclosure policy.
This slow cooker Salsa Verde Chicken can be used for tacos, enchiladas, burrito bowls, and so much more! All you need are 3 ingredients and 5 minutes of prep.
Why you’ll love this recipe!
Slow cooker recipe – Just dump the ingredients into a crockpot and walk away. You’ll have juicy, shredded salsa verde chicken in just a few hours.
Only 3 ingredients! Chicken thighs, salsa verde, and simple seasonings are all you need to make this saucy shredded chicken.
So many uses – Stuff the chicken into tacos and enchiladas, serve it at parties, layer it on top of taco salads, or make it for meal prep.
Table of Contents
When I’m craving something a little different from my Instant Pot BBQ chicken, I go for this crockpot salsa verde chicken. It’s a set-it-and-forget-it dream of a recipe: I just throw the chicken thighs, green salsa, and seasonings in my slow cooker, let it do its thing for a few hours, and come back to juicy shredded chicken drowning in green salsa.
It delivers all the zesty flavors of my green chicken enchiladas with the low-maintenance prep of my slow cooker chicken thighs. Only 5 minutes of hands-on time, and you’re left with enough shredded chicken for tacos, enchiladas, or Sunday meal prep.
Salsa Verde Chicken Ingredients
Chicken thighs – Use boneless, skinless chicken thighs. They’re meaty, juicy, and won’t dry out in the slow cooker. Chicken breasts also work.
Seasonings – I seasoned the chicken with cumin, chili powder, garlic powder, and salt. To keep things simple, use 2 1/2 teaspoons of a taco seasoning packet instead.
Salsa verde – This is a smoky, zesty, tangy green salsa made from roasted and blended tomatillos, green chile peppers, lime juice, and fresh aromatics. I used a bottle of store-bought salsa to keep this recipe as easy as possible. If you want to make your own, Cookie & Kate’s salsa verde recipe is delicious! Or you can mix things up with my extra spicy serrano salsa instead.
This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list.
Variations
- Mild version – Salsa verde can vary from mild to very spicy. If you’re using store-bought salsa, pick up a mild or medium bottle to avoid any mouth-burning heat.
- Add-in ideas – Add halved cherry tomatoes, sliced jalapeños, diced green bell peppers, sliced onion, minced garlic, or fresh cilantro to the pot to boost the flavors and textures.
- Top with cheese – During the last 30 minutes of cooking, sprinkle shredded Monterey Jack, Queso Fresco, or Oaxaca cheese over the chicken.
How to Make Salsa Verde Chicken Thighs
Step 1: Combine. Place the chicken thighs in the slow cooker. Sprinkle the seasonings over top, then pour in the green salsa.
Step 2: Slow cook. Cover the slow cooker with a lid and cook on HIGH for 3 hours or on LOW for 5 to 6 hours.
Step 3: Shred and serve. Use two forks to shred the chicken thighs in the pot. Serve the warm chicken in tortillas or with anything else you like. Enjoy!
Erin’s Tips and Tricks
- Frozen chicken thighs work, too! Remember to thaw them overnight in the fridge before placing them in the slow cooker.
- Boneless chicken thighs can take between 3 hours (on HIGH) and 6 hours (on LOW) to cook through. I like to use an instant-read thermometer to make sure their internal temperature has reached a safe 165ºF.
- Bone-in chicken thighs will work here, but I recommend cooking them for 5 to 6 hours on LOW. Shred them on a cutting board before mixing the meat back into the salsa mixture. As for the bones, they’d be perfect for a batch of my Instant Pot bone broth!
My Pro Tip
To Bake Salsa Verde Chicken:
I haven’t personally tried baking salsa verde chicken, but it should work well! Add the ingredients to a casserole dish and bake in a 375ºF oven for 25 to 30 minutes or until the thighs are cooked through.
Serving Suggestions
- In tortillas – Spoon the shredded chicken into tortillas with avocado (or bacon guacamole), jalapeño slices, sautéed peppers and onions, and/or shredded cabbage if you’re craving salsa verde chicken enchiladas, tacos, quesadillas, fajitas, and more.
- On rice bowls – This saucy chicken over a bowl of homemade cilantro lime rice with avocado, tomatoes, corn, black beans, and cheese is meal prep goals.
- With salads – The shredded chicken would be amazing on a taco salad!
- For dinner – Serve the chicken thighs whole with a side of rice for an easy weeknight dinner.
- On nachos – I can’t think of a better game day appetizer than loaded chicken nachos hot from the oven.
Storage
Refrigerator: Store the leftover chicken and salsa in an airtight container in the refrigerator for up to 4 days.
Freezer: Salsa verde chicken also freezes well for up to 3 months. Thaw it in the fridge overnight before reheating.
Reheating: Either microwave the chicken or place it in a baking dish and reheat it in a 350ºF oven for about 20 minutes or until warmed through. To prevent the chicken from drying out, pour 1/2 cup of chicken broth into the dish.
More Easy Chicken Recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Salsa Verde Chicken
Ingredients
- 1.5 lb. boneless chicken thighs
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp salt
- 15 oz. salsa verde
Instructions
- Place chicken into your slow cooker, then sprinkle the cumin, chili powder, garlic powder, and salt over top. Last, pour in the salsa verde.
- Cook the chicken on HIGH for 3 hours or on LOW for 5-6 hours.
- Use two forks to shred the chicken and enjoy!
Notes
Nutrition
