Slow Cooker Salsa Verde Chicken
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On busy days when I don’t have much time to spend in the kitchen, this Slow Cooker Salsa Verde Chicken is one of my go-to recipes. It takes just five minutes to throw together, then cooks in about 3–4 hours on low.
The chicken is mild enough for picky eaters, and once it’s ready, dinner comes together in just a few minutes. We love it in rice bowls with all our favorite toppings, but it’s just as good in tacos, burritos, or quesadillas.
It’s also a great recipe to make a day or two ahead when I know life is going to get busy.
I adapted this recipe from my Instant Pot Salsa Verde Chicken, but it took a little experimenting to get the sauce just right in the slow cooker. My first batch had too much liquid, so I cut the salsa verde back from 16 ounces to 12 ounces.
That made all the difference, especially after I shredded the chicken and stirred in the sour cream. There’s still plenty of creamy sauce to spoon over rice, but not so much that it overpowers the chicken.
Why You’ll Love This Slow Cooker Salsa Verde Chicken
- Only 5 minutes of prep. Everything goes into the slow cooker.
- Simple ingredients. Jarred salsa verde, canned green chiles, and a few pantry seasonings give the chicken plenty of flavor.
- Creamy without cream cheese. A little sour cream stirred in at the end makes a creamy sauce without making it too heavy.
- Lots of ways to serve it. Make rice bowls one night and use the leftovers for tacos or burritos the next.
Free 3 Ways To Cook Chicken PDF
Ingredients
You only need a handful of ingredients to make this easy chicken dinner.
- Chicken breasts: I use 2 pounds of boneless, skinless chicken breasts.
- Salsa verde: A 12-ounce jar is just the right amount. Choose mild or medium depending on how much heat you like.
- Diced green chiles: One 4-ounce can adds more green chile flavor without much extra work.
- Seasonings: Cumin, garlic powder, onion powder, salt, and black pepper.
- Sour cream: Stirred in at the end to make the sauce creamy.
See the recipe card below for exact measurements and complete instructions.
How to Make Salsa Verde Chicken in your Crock-Pot
Step 1: Place the chicken breasts in a single layer in the bottom of your slow cooker.
Step 2: Pour the salsa verde over the chicken. Add the diced green chiles, cumin, garlic powder, onion powder, salt, and pepper.
Step 3: Cover and cook on LOW for 3-4 hours, until the chicken reaches 165 degrees.
Step 4: Remove the chicken and shred it with two forks. Return it to the slow cooker and stir it into the sauce.
Step 5: Stir in the sour cream until combined. Taste and adjust the seasonings if needed.
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Step 6: Spoon the chicken over rice or tuck it into warm tortillas with your favorite toppings.
Can You Make Salsa Verde Chicken on the Stovetop?
Absolutely! If you don’t have a slow cooker, you can make this recipe right on the stovetop using the same ingredients.
- Place the chicken breasts in a large pot or deep skillet with a lid. Add the salsa verde, diced green chiles, and seasonings.
- Cover and bring to a gentle simmer over medium-low heat. Reduce the heat as needed to maintain a low simmer, and cook for approximately 20–30 minutes, depending on the thickness of the chicken, until it reaches 165°F.
- Remove the chicken and shred it with two forks.
- Reduce the heat to low and stir the sour cream into the cooking liquid until smooth and warmed through.
- Return the shredded chicken to the pot and stir until coated in the creamy salsa verde sauce.
Tip: Check the chicken occasionally while it simmers. If the liquid reduces too much, add a splash of chicken broth or water to keep the chicken from sticking.
Jill’s Tips for the Best Salsa Verde Chicken
- Don’t add extra liquid. Chicken releases moisture as it cooks, so there’s no need for chicken broth or water. I originally tested this recipe with 16 ounces of salsa verde, but the finished chicken was too saucy. A 12-ounce jar worked much better.
- Add the sour cream before returning the chicken. While shredding the chicken, stir the sour cream into the warm cooking liquid. Let it heat through, then return the chicken and stir to coat.
- Taste before adding more salt. Salsa verde brands vary in saltiness, so taste the finished chicken before adjusting the seasoning.
- Choose your heat level. Mild salsa verde keeps this family-friendly. For a spicier version, choose a hotter salsa or add sliced jalapeños when serving.
How to Serve Slow Cooker Salsa Verde Chicken
One of my favorite things about this recipe is how many different meals you can make with the same chicken.
Salsa verde chicken bowls: This is how I served mine. Start with a scoop of rice, then add the creamy chicken, shredded cheddar cheese, sliced avocado, cherry tomatoes, crushed tortilla chips, and a little extra salsa verde.
Burritos: Spoon the chicken into a large flour tortilla with Monterey Jack cheese and your favorite toppings. Roll it up for an easy dinner.
Tacos: Serve the shredded chicken in warm flour or corn tortillas with avocado, cilantro, and a squeeze of lime.
Quesadillas: Add the chicken and shredded cheese between two tortillas and cook in a skillet until golden and the cheese melts.
For another Mexican-inspired dinner, try my Green Chile Chicken Enchiladas with Sour Cream.
How to Store and Reheat Salsa Verde Chicken
- Refrigerator: Let the chicken cool, then transfer it to an airtight container and refrigerate for up to 3–4 days.
- Reheating: Warm the chicken gently in a covered skillet over medium-low heat or in the microwave in short intervals. Stir occasionally, and avoid boiling the sauce because it contains sour cream.
- Freezer: For the best texture, freeze the shredded chicken in its salsa verde cooking liquid before adding the sour cream. Freeze for up to 3 months, thaw overnight in the refrigerator, reheat, and stir in the sour cream just before serving.
Slow Cooker Salsa Verde Chicken FAQs
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs are a good substitute. They may need a different cooking time, so check that they reach an internal temperature of at least 165°F and are tender enough to shred.
Is salsa verde spicy?
It depends on the brand. Most grocery stores carry mild and medium salsa verde, so you can control the heat by choosing the one your family prefers.
Can I make this chicken ahead of time?
Absolutely. You can cook and shred the chicken ahead of time, then refrigerate it in the sauce. Reheat gently when you’re ready to serve.
If you’re looking for another easy slow cooker chicken dinner, try my Creamy Crockpot Salsa Chicken. It’s made with traditional salsa and cream cheese for a completely different flavor.
Save this Slow Cooker Salsa Verde Chicken recipe for an easy dinner you can turn into bowls, tacos, or burritos throughout the week.
Recipe
Slow Cooker Salsa Verde Chicken
Ingredients
- 2 pounds boneless skinless chicken breasts
- 12 ounces salsa verde
- 4 ounces diced green chiles
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup sour cream
Instructions
- Place the chicken breasts in a single layer in the slow cooker.2 pounds boneless
- Pour salsa verde over the chicken. Add diced green chiles, cumin, garlic powder, onion powder, salt, and black pepper.12 ounces salsa verde, 4 ounces diced green chiles, 1 teaspoon cumin, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper
- Cover and cook on LOW for 3-4 hours, or until the chicken reaches an internal temperature of 165°F and shreds easily.
- Remove the cooked chicken from the slow cooker and shred it with two forks.
- While shredding the chicken, stir the sour cream into the slow cooker's cooking liquid. Let it warm through, then return the shredded chicken and stir to coat.⅓ cup sour cream
- Spoon over rice or into tortillas with your favorite toppings.
- Optional toppings: cilantro, shredded cheese, avocado, tomatoes, a squeeze of fresh lime juice and crushed tortilla chips.
