Slow cooker salsa verde chicken made with juicy chicken breast, zesty lime, and fresh cilantro. This easy, protein-packed recipe is perfect for tacos, enchiladas, rice bowls, and more!
This slow cooker salsa verde chicken recipe has become one of my go-to meals for meal prep. I love making a big batch over the weekend to have on hand for quick and easy weeknight dinners.
Lately, I’ve been obsessed with adding it to a baked sweet potato along with toppings like cherry tomatoes, cilantro, black beans, and corn. It’s similar to my black bean stuffed sweet potatoes, just with the added protein from the chicken. The sweetness of the sweet potato paired with the spice and flavor from the salsa verde chicken is chef’s kiss — so good!
Why You’ll Love This Recipe
This recipe checks all the boxes—here’s why it’s become a staple in my kitchen:
- Easy to make – Just toss everything into your slow cooker and let it do the work. No searing, grilling, or baking required. Aka you can set it and forget it… for a few hours at least. 😉
- Packed with flavor – Salsa verde, lime, fresh cilantro, and a few simple seasonings give the chicken a bright, zesty flavor that pairs well with just about everything.
- Versatile – Serve it in enchiladas, tacos, burrito bowls, salads, or even stuffed into sweet potatoes (my favorite way!).
- Perfect for meal prep – Make a batch once and enjoy it all week. It reheats beautifully and works for a variety of meals.
Ingredients Needed
You only need a few simple ingredients to make this flavorful slow cooker salsa verde chicken!
- chicken breast – I used boneless, skinless chicken breasts, but thighs would work too if you prefer something a little juicier.
- salsa verde – the star of the recipe! I like to use store-bought for ease. Look for one with clean ingredients without any unnecessary sugars or additives. Also, be sure to check the spice level because salsa verde can be mild or spicy… it really depends on the brand. If you’re serving this to kiddos or can’t tolerate heat, grab one that’s labeled mild.
- yellow onion – dice it up nice and small so it blends into the sauce.
- cumin – brings warmth and a subtle smoky flavor.
- garlic powder – adds an extra layer of flavor without any chopping.
- sea salt and black pepper – essential for seasoning and bringing all the flavors together.
- lime juice – adds a pop of brightness and acidity at the end to round out the dish.
- fresh cilantro – stirred in at the end for a burst of fresh, herby flavor. Skip it if you’re not a fan, but I highly recommend keeping it in!
How to Make Salsa Verde Chicken
This recipe couldn’t be simpler—just toss everything into your slow cooker and let it do the work. Here’s how to make it:
Step 1: Add all the ingredients to a slow cooker, except for the lime juice and cilantro. Cover and cook on low for 6-7 hours or high for 3-4 hours.
Step 2: Shred the chicken with two forks, then stir in lime juice and cilantro. Taste and add more salt and pepper as desired. Serve however you like!
Brittany’s Recipe Tips!
- Use a thick salsa verde: If your salsa is too watery, the chicken may turn out a bit soupy. Look for one with some body, or drain off a little liquid before adding it to the slow cooker.
- Don’t overcook: Chicken breast can dry out if it cooks too long. Shred it as soon as it’s fork-tender and juicy.
- Shred while warm: When it comes to shredding your chicken I recommend doing it while the chicken is still warm because it’s much easier than shredding cold meat. You can shred your chicken with two forks, a hand or stand mixer or my personal favorite is this handy dandy meat chopper! It’s a game changer!
How to Serve Salsa Verde Chicken
Salsa verde chicken is incredibly versatile and can be served so many different ways. Here are a few of my favorite ideas:
- Tacos – Pile it into warm tortillas and top with avocado, shredded cabbage, pickled onions, or a drizzle of chipotle sauce.
- Burrito bowls – Serve over a bed of rice or cilantro lime rice with black beans, corn, salsa, and guacamole. Or just make this chicken burrito bowl, but swap the chopped chicken for this shredded salsa verde chicken.
- Salad – Add a scoop over mixed greens with sliced avocado, crunchy tortilla strips, and your favorite dressing. It would be delicious paired with this tomatillo avocado dressing.
- Stuffed sweet potatoes – One of my favorite combos! Spoon the chicken into a baked sweet potato and top with your favorites!
- Quesadilla – Fill a tortilla with chicken and shredded cheese then toast it in a skillet until the cheese melts.
- Nachos – Amp up your nacho game by topping tortilla chips with this shredded salsa verde chicken. It would be delicious added to my sweet potato nachos or cauliflower nachos.
How to Store Leftovers
This recipe is great for meal prep and stores really well:
- In the refrigerator: Let the chicken cool completely, then transfer to an airtight container. It will keep in the fridge for up to 4–5 days.
- In the freezer: Store leftovers in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.
- Reheating tip: Add a splash of salsa verde or broth when reheating to keep the chicken moist and flavorful.
Frequently Asked Questions
It depends on the brand. Some are mild and tangy, while others have more of a kick. Salsa verde typically contains jalapeños or other green chiles, so the spice level can vary. Be sure to check the label to find one that matches your heat preference. If you’re sensitive to spice, look for a mild or medium variety. You can always add extra heat by stirring in some diced jalapeños or hot sauce later!
I haven’t tested it, but I don’t see why not! I would cook it on high pressure for 10-12 minutes. Once done cooking, quick release the pressure. Then shred and stir in the lime juice and cilantro. Let me know if you try it in the comments below!
Look for one with minimal ingredients and a thick consistency. I love using store-bought versions made with tomatillos, onions, and green chilies, which tend to have the best flavor and texture. Be sure to check the label for added sugars or artificial additives, as some brands can be more processed than others. I like Whole Foods Roasted Tomatillo Salsa and Late July Snacks Salsa Verde. If you have time, homemade salsa verde works great too — it’s fresh, customizable, and gives you full control over the flavor!
More Slow Cooker Recipes
Be sure to check out all of my chicken recipes as well as the full collection of slow cooker recipes on EBF!
