This Crockpot chicken with a Mexican-infused salsa verde spin is guaranteed to be a family favorite. The shredded chicken is juicy, tender, and brimming with spicy, and tangy flavors. Just toss everything into a slow cooker or Crockpot, and in about 3 hours, the most delicious chicken is ready to be plated with sides, stuffed into tacos, and more!

When I’m not making carnitas or barbacoa, this salsa verde Crockpot chicken recipe is always on the dinner menu. It’s a set-it-and-forget-it meal that cooks with ease in a Crockpot, creating the most tender pieces of shredded chicken. Thank goodness for slow cooker recipes!

But the secret to the phenomenal flavor in this recipe lies in my homemade salsa verde. Unlike the store-bought jarred versions, my recipe is authentic (with no added fillers), and just five simple ingredients. A simple blend of tomatillos, jalapeño peppers, and garlic are roasted in the oven, imparting a beautifully smokey flavor, then blended with onion and cilantro for the tastiest green salsa ever.

Salsa Verde Crockpot Chicken Ingredients

• Chicken Breasts: Grab two pounds of boneless, skinless chicken breasts. This is usually four chicken breasts.
• Salsa Verde: Although you can buy the jarred kind, I highly recommend making it from scratch. It’s SO easy with my recipe and tastes a thousand times better!
• Seasoning: Since most of the flavor comes from the salsa verde, a dash of salt and sprinkle of cumin is all you need.
• Cilantro: Fresh cilantro on top is a must for those Mexican cuisine vibes!

Find the printable recipe with measurements below

How To Make Salsa Verde Chicken In a Crockpot

Add everything to the Crockpot. Add the chicken, salsa verde, salt, and cumin to a Crockpot. Mix it all together, then add the lid, and cook it for 2 ½ to 3 hours on high, or 4 to 5 hours on low.

Shred the chicken. Using tongs, remove the chicken, place it on a cutting board, and shred it with two forks. Alternatively, you can use this shredded chicken method, which is quickly made in a stand mixer (it’s one of my favorite kitchen hacks!).

The final step. Return the shredded chicken to the slow cooker and stir together. The chicken should be nice and juicy and coated with delicious salsa verde. Note: If you’d like a creamy texture, see my tip in the recipe card.

Ways To Enjoy It

• Rice plate or bowl: My favorite way to enjoy this is with cilantro lime rice, black beans, and avocado slices (or guacamole). Don’t forget the sour cream, fresh cilantro, and jalapeno peppers on top! It makes all the difference.
• Chicken Tacos: Give Tuesday taco night a fresh twist! To complete your tacos, prep some warmed tortillas with a few bowls of freshly chopped cilantro, diced avocado, diced red onion, and lime wedges.
• Chicken Quesadilla: If you love quesadillas, add a large tortilla to a pan to warm up, sprinkle grated cheese on one half of the tortilla, along with a layer of salsa verde chicken. Flip the other half over to enclose the quesadilla and carefully flip it with a spatula. Continue cooking until the cheese is melted and the tortilla is golden. So yum!
• Nachos: You can make this part of a super-loaded nachos appetizer. But, for this recipe, I like to keep it a bit more simple, similar to my carnitas nachos. Tortilla chips, shredded cheese, jalapeno, and guacamole are all you need!

Common Questions

More Slow Cooker Recipes

Whether you’ve got a Crockpot or other slow cooker, you’re going to love these recipes!

• Slow Cooker Pulled Pork: The best-pulled pork you’ll ever have.
• Slow Cooker Rotisserie Chicken: Another slow cooker chicken staple.
• Slow Cooker Pot Roast: The most comforting complete meal.