Slow Cooker Salsa Verde Chicken

Shredded salsa verde chicken in a slow cooker with green sauce, garnished with fresh cilantro. A wooden spoon stirs the mixture. Fresh cilantro and a cut lime are nearby on the counter.

Slow Cooker Salsa Verde Chicken

This set-it-and-forget-it Slow Cooker Salsa Verde Chicken turns two pounds of chicken into juicy, tender shreds, simmered with salsa verde, cumin, oregano, onion, garlic, cilantro, and lime. It’s an ideal filling for tacos, burritos, bowls, nachos, and easy meal prep. Just 10 minutes of prep!

Course Main Course

Cuisine Mexican

Keyword slow cooker salsa verde chicken

Prep Time 10

Cook Time 3

Total Time 3 10

Servings servings

Calories 221kcal

Author Julia

Ingredients

2 pounds boneless skinless chicken breasts or thighs
2 cups salsa verde homemade or store-bought
1 small onion diced
3 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon chili powder optional, for heat
½ teaspoon dried oregano
¼ teaspoon black pepper
¼ cup fresh cilantro chopped (plus more for serving)
1 lime juice only
Salt to taste

US Customary - Metric

Instructions

Add chicken, salsa verde, onion, garlic, cumin, chili powder, oregano, and pepper to a 6-quart slow cooker. Stir to coat the chicken.
Cover and cook on low for 4–6 hours or high for 2–3 hours, until chicken is tender and easily shredded.
Shred chicken directly in the slow cooker using two forks. Stir in lime juice and fresh cilantro.
Taste and adjust seasoning if needed.
Serve in tacos, burritos, enchiladas, nachos, over rice, or with roasted vegetables. Top with cheese, sour cream, avocado, or extra salsa verde.

Notes

Use chicken thighs (vs breasts) if you prefer a richer flavor and juicier meat.
For extra flavor, sear the chicken in a skillet before adding it to the slow cooker.
If your salsa verde is very tangy, balance it with a teaspoon of honey.
Meal prep tips: This chicken is perfect for meal prep - use it in different dishes throughout the week. You can also double the recipe and freeze half for easy future meals.
Add-ins: Stir in black beans or corn during the last 30 minutes for a heartier dish.
To thicken the sauce, remove the lid for the last 30 minutes of cooking to let the liquid evaporate.
Top with cheese: A sprinkle of queso fresco or cotija cheese makes a great garnish.
How to serve: Serve with warm tortillas and fresh toppings for the best flavor.

How to Make Salsa Verde Chicken on Stovetop (Dutch oven or large pot):

Sauté (optional but tasty): Add 1 tablespoon oil, sauté the onion and garlic 2–3 minutes.
Combine: Add chicken, salsa verde, cumin, chili powder (if using), oregano, pepper, and a pinch of salt. Stir to coat.
Simmer: Bring to a gentle simmer, cover, and cook on low heat until chicken is tender and reaches 165°F - about 25–30 minutes for thighs or 30–35 minutes for breasts, flipping once.
Shred & finish: Shred in the pot, stir in lime juice and cilantro, and adjust salt. If saucy, simmer uncovered 3–5 minutes to thicken.

How to Make Salsa Verde Chicken in an Instant Pot (Pressure Cooker):

Sauté (optional): On Sauté, warm 1 tablespoon oil, then briefly sauté the onion and garlic.
Load: Add chicken, salsa verde, cumin, chili powder (optional), oregano, pepper, and a pinch of salt. (If your salsa is very thick, add 2–4 tablespoon water to avoid a burn notice.)
Pressure cook: Seal and cook on High Pressure for 10 minutes for breasts or 12 minutes for thighs.
Release: Let pressure naturally release for 10 minutes, then quickly release the rest.
Shred & finish: Shred the chicken, stir it back in with the juices, add lime juice and cilantro, and season to taste. If you want it thicker, use Sauté for 2–3 minutes, stirring.

Storage, Reheating, Freezing Tips

Storage: Cool completely; refrigerate in a lidded container with some cooking juices for 4 days.
Reheating: Warm gently on the stovetop over medium with a splash of the juices (or water) until hot. Microwave 60–90 seconds, stirring once.
Freezing: Portion into freezer bags with juices, press flat, label, and freeze up to 3 months. Thaw overnight in the fridge, then reheat.

Nutrition