Slow-Cooker Salsa Verde Chicken is easy and delicious. Throw all of the ingredients into the slow-cooker and in hours you'll have tender, flavorful chicken. Serve over rice or scoop into tortillas!
What is in Slow-Cooker Salsa Verde Chicken?
This recipe is incredibly simple and made with only five ingredients (not including salt and pepper). Plus, it makes a large quantity. It's perfect for a large group or early-week meal preparation. What are the five ingredients in this recipe?
- Chicken Breast - Skinless and raw.
- Salsa Verde - One 12oz jar.
- Ground Cumin
- Ground Oregano
- Salt and Pepper
How to make Slow-Cooker Salsa Verde Chicken:
The slow-cooker has always been a tried and true, reliable cooking instrument. For this recipe, it does all the work for you. Here is what you need to do:
- Spread the diced onion at the base of the slow-cooker pot. Place the chicken breast atop the onion in an even layer.
- Sprinkle the chicken with the cumin, oregano, and a pinch of salt and pepper. Pour the entire jar of salsa verde over the chicken.
- Cook on high for 3 hours, or low for 6 hours, cooking times may vary depending on the slow-cooker. Once cooked, shred the chicken with two forks in the slow-cooker. Stir the shredded chicken into the juices. Season with additional salt and pepper, to taste.
- Serve over rice or inside tortillas. Top with sour cream (or Greek yogurt), diced scallions, cilantro, and hot sauce, if desired.
What to serve with Salsa Verde Chicken:
This chicken can be served in a multitude of ways: over rice, as tacos, you name it. Here are some of my favorite toppings to go with this dish:
- Sour Cream or Greek Yogurt - Adds a nice creaminess, and cooling effect if you use a spicier prepared salsa.
- Diced Scallions or Diced Red Onion
- Fresh Cilantro
- Shredded Cheese or Crumbled Cotija Cheese
- Cooked Corn
- Hot Sauce - My go-to is always Frank's Red Hot.
You can freeze this salsa verde chicken. Store in an airtight, freezer-safe container for up to 2 months.
Yes! I have made this dish with boneless, skinless chicken thighs before. It works great with either form of chicken.
It depends what brand of salsa you use. I love Trader Joe's Salsa Verde; it's always been my favorite. It has a mild spicy flavor but, I have made this dish with other brands that are spicier (spiciness classified as medium). It depends how you like it! In the end, I always douse my serving in additional hot sauce.
Other Recipes You'll Love:
This Slow-Cooker Salsa Verde Chicken is the perfect weeknight meal. Set the machine on low in the morning and by early evening you'll have yourself a delicious dish! (It smells phenomenal as it's cooking too.) If you're looking for a slow-cooker, this Crock-Pot 3.5 Quart Casserole Manual Slow Cooker is my favorite. I got one for Christmas a couple years back, and I have fallen in love with it.
Slow-Cooker Verde Chicken
Equipment
Ingredients
- 1½ lbs raw skinless chicken breast
- 1 small, or ½ a medium white onion diced
- 1 tsp ground cumin
- ½ tsp ground oregano
- 1 12oz jar salsa verde I used Trader Joe's brand.
Instructions
- Spread the diced onion at the base of the slow-cooker pot. Place the chicken breast atop the onion in an even layer.
- Sprinkle the chicken with the cumin, oregano, and a pinch of salt and pepper. Pour the entire jar of salsa verde over the chicken.
- Cook on high for 3 hours, or low for 6 hours, cooking times may vary depending on the slow-cooker. Once cooked, shred the chicken with two forks in the slow-cooker. Stir the shredded chicken into the juices. Season with additional salt and pepper, to taste.
- Serve over rice or inside tortillas. Top with sour cream (or Greek yogurt), diced scallions, cilantro, and hot sauce, if desired.
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