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!
This slow-cooker salsa verde chicken is something that I make regularly. The recipe is simple and the cooking process is all done in the slow-cooker. Once the chicken has cooked, low and slow, you are left with tender, flavorful chicken that's perfect for scooping inside tortillas or over rice.
Ingredients
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 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 this chicken
This chicken can be served in a multitude of ways: over rice, in tortillas, 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.
Frequently Asked Questions
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 on 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 on 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 of 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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