Go Back Email Link

Slow Cooker Salsa Verde Chicken

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 servings

Ingredients
  

  • 2 to 2.5 pounds boneless, skinless chicken breasts or thighs
  • 1 1/2 cups jarred salsa verde (or homemade)
  • 1 small yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 lime, juiced (about 2 tablespoons)
  • 1/4 cup chopped fresh cilantro, plus more for serving
  • Optional: 1 jalapeño, sliced (for heat)
  • Optional for serving: warm tortillas, cooked rice, avocado, shredded cheese, sour cream, pickled onions, radishes

Instructions
 

  • Layer the base: Add sliced onion and minced garlic to the bottom of the slow cooker. This creates a flavorful bed and keeps the chicken juicy.
  • Season the chicken: Place the chicken on top. Sprinkle with cumin, chili powder, oregano, salt, and pepper.
  • Add the sauce: Pour the salsa verde over the chicken. If you like heat, scatter in the jalapeño slices.
  • Cook low and slow: Cover and cook on Low for 4–6 hours or High for 2.5–3.5 hours, until the chicken is tender and easy to shred. Breasts tend to cook a bit faster than thighs.
  • Shred and finish: Transfer chicken to a board and shred with two forks. Stir the lime juice and cilantro into the sauce. Return the chicken to the slow cooker and toss to coat. Taste and adjust salt as needed.
  • Serve: Spoon into warm tortillas, over rice, or onto a salad. Add your favorite toppings and enjoy.