Easy Slow Cooker Salsa Verde Chicken

If you’re looking for a flavorful, juicy, and effortless meal, this Easy Slow Cooker Salsa Verde Chicken is a must-try. With just a handful of ingredients, you can create a delicious and versatile dish perfect for tacos, burrito bowls, or even served over rice. The best part? You can make it in the slow cooker, Instant Pot, or on the stovetop—whatever suits your schedule best.

Why You’ll Love This Recipe

Key Benefits

• Minimal prep time – Just 5 minutes of hands-on work
• Versatile – Perfect for tacos, burritos, salads, and more
• Meal prep-friendly – Make a batch ahead of time and store for easy meals all week
• Three cooking methods – Use the slow cooker, Instant Pot, or stovetop

Taste & Texture

This Salsa Verde Chicken is tender, juicy, and infused with the bright, tangy flavors of salsa verde. The combination of garlic, cumin, and oregano adds a subtle warmth, while the slow cooking process ensures the chicken stays moist and full of flavor.

Dietary Attributes

• Naturally gluten-free
• High in protein
• Can be made low-carb by serving with cauliflower rice or salad

Ingredients & Substitutions

Ingredient List

• 2 lbs boneless skinless chicken breasts (about 4 breasts)
• 2 cups salsa verde
• 1 tablespoon minced garlic
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• ¼ teaspoon salt
• Optional garnish: cilantro, sliced jalapeños

Notes on Quality

For the best results, use high-quality salsa verde. You can use store-bought or homemade salsa verde made with tomatillos for a fresher taste. If possible, choose organic, air-chilled chicken for better texture and flavor.

Possible Substitutions

• Chicken thighs instead of breasts for extra juiciness
• Fresh garlic instead of minced garlic for a bolder flavor
• Homemade salsa verde for a fresher taste
• Smoked paprika for added depth of flavor

Step-by-Step Instructions

Slow Cooker Method

• Spray a 4 or 5-quart slow cooker insert with non-stick cooking spray
• Place raw chicken breasts in the slow cooker base

• In a medium bowl, stir together salsa verde, minced garlic, dried oregano, ground cumin, and salt
• Pour the salsa verde mixture over the chicken
• Cover the slow cooker and cook on low for 5 – 6 hours or high for 2 – 3 hours until the internal temperature reaches 165°F
• Remove the chicken and shred it using two forks or an electric hand mixer
• Return the shredded chicken to the slow cooker and stir to mix with the sauce
• Serve hot, garnished with fresh cilantro or jalapeños

Instant Pot Method

1. Place raw chicken breasts in the Instant Pot
2. In a medium bowl, mix salsa verde, minced garlic, oregano, cumin, and salt
3. Pour the mixture over the chicken
4. Cover the Instant Pot, set to Poultry or Pressure Cook, and cook on High Pressure for 14 minutes
5. Allow pressure to naturally release or manually release it
6. Remove the chicken and shred it with forks or a hand mixer
7. Return the shredded chicken to the pot, mix, and serve hot

Stovetop Method

1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat
2. Sear chicken breasts for 4-5 minutes per side
3. Stir together salsa verde, garlic, oregano, cumin, and salt in a bowl
4. Pour the salsa verde mixture over the chicken, cover, and reduce heat to low
5. Simmer for 1 hour, flipping the chicken halfway through
6. Remove the chicken, shred, and return to the pot to mix with the sauce
7. Serve hot with desired garnishes

Expert Tips & Tricks

Best Practices

• Use bone-in chicken breasts for even more flavor
• Let the shredded chicken sit in the sauce for at least 10 minutes before serving to absorb more flavor

Common Mistakes

• Overcooking – The chicken should be cooked just until tender and shreddable, not dry
• Not seasoning properly – Salsa verde already has salt, but always taste and adjust seasoning before serving

Time-Saving Tips

• Use pre-minced garlic for convenience
• Cook and shred the chicken ahead of time, then store it in the fridge for quick meals

Serving Suggestions

Pairings

• Serve in tacos with corn tortillas, avocado, and cotija cheese
• Pair with Spanish rice or cilantro lime rice
• Use as a protein topping for salads or grain bowls

Presentation Ideas

• Garnish with chopped fresh cilantro and thinly sliced jalapeños
• Serve with lime wedges for a pop of freshness

Beverage Pairings

• Margaritas or a crisp white wine like Sauvignon Blanc
• Agua fresca or sparkling water with lime for a non-alcoholic option

Storage & Reheating

Leftover Storage

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the shredded chicken in a sealed container for up to 3 months.

Reheating Methods

• Microwave: Heat in 30-second intervals, stirring in between
• Stovetop: Warm in a skillet over low heat with a splash of chicken broth

Frequently Asked Questions

Substitutions & Adjustments

• Can I use chicken thighs? Yes, they add extra juiciness
• Can I make this spicy? Add chopped jalapeños or a pinch of cayenne pepper

Troubleshooting

• Chicken too dry? Add a splash of chicken broth to moisten it
• Not flavorful enough? Mix in extra salsa verde before serving

Variations & Customizations

Dietary Adaptations

• Keto-friendly: Serve over cauliflower rice
• Dairy-free: Ensure your salsa verde has no dairy-based thickeners

Flavor Twists

• Add chipotle powder for a smoky kick
• Mix in black beans or corn for a heartier dish

Seasonal/Holiday Versions

• Top with pomegranate seeds during winter for a festive touch
• Serve with grilled summer veggies for a light, fresh meal

More Recipes You’ll Love

If you enjoyed this easy Slow Cooker Salsa Verde Chicken, check out these other delicious recipes:

• Creamy Chicken Marsala – A Perfect Valentine’s Day Dinner
• Sheet Pan Gnocchi – The Ultimate Easy 30-Minute Dinner
• Creamy Chicken Marsala – A Cozy and Flavorful Dish

For even more easy, delicious recipes, follow us on Pinterest: Cooking with Callie on Pinterest

Try this recipe and let me know in the comments how you served your Salsa Verde Chicken. Happy cooking!

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