When life gets hectic, and you’re trying to figure out what to serve your family for dinner, Crockpot Salsa Verde Chicken swoops in to save the day!
This recipe is everything I love about easy, comforting meals – minimal prep, maximum flavor, and endless versatility. Whether you’re making tacos, burritos, enchiladas, or even a flavorful rice bowl, this dish delivers every time.
Imagine tossing a few simple ingredients into your slow cooker, walking away for a few hours, and returning to a kitchen that smells like heaven. It’s that kind of meal. This slow cooker salsa verde chicken is about to become a staple in your recipe rotation.
About this Easy Salsa Verde Chicken Dish
This is the kind of recipe that was made for busy home cooks.
- Simple Ingredients – All you need: chicken, a jar of salsa, onions, and taco seasoning.
- Hands-Off Cooking – Let the crockpot do all the work while you handle everything else on your to-do list.
- Family-Friendly – Mild salsa verde keeps things flavorful without being too spicy, so it’s great for the whole family.
- Make-Ahead Meal Prep – Leftovers reheat like a dream, making meal planning a breeze.
- Versatile – From tacos to nachos to salads, this chicken crockpot salsa recipe can do it all. Use it for tacos, burrito bowls, or even chicken enchiladas.
Kari’s Notes
Table of Contents
- About this Easy Salsa Verde Chicken Dish
- Salsa Verde Chicken Ingredients
- How to Make Salsa Verde Chicken
- Crockpot Chicken Salsa Tacos
- Substitutions
- Doubling the Recipe?
- Recipe Tips
- Crockpot Salsa Verde Chicken Recipe
- Storage
- What to Serve with Salsa Verde Chicken
- 🙋♀️ Frequently Asked Questions
- How to Make Salsa Verde Chicken in an Instant Pot
- More Crockpot Recipes
Salsa Verde Chicken Ingredients
- Onion – Adds a sweet, savory base.
- Boneless Skinless Chicken Breasts – Chicken breasts or boneless chicken thighs both work great in this recipe.
- Taco Seasoning – Use homemade or store-bought – you just need the amount you would need for one pound of ground beef.
- Salsa Verde – Tomatillo salsa is mild, tangy, and packed with flavor. You can swap green salsa for red salsa or enchilada sauce if that’s more your vibe.
This is just a quick overview of the ingredients that you’ll need for the best crockpot salsa verde chicken recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe card at the bottom of the post.
How to Make Salsa Verde Chicken
Making chicken with salsa in the crockpot couldn’t be easier. Here’s how:
- Place sliced onions in the bottom of your slow cooker, then top them with chicken and sprinkle the chicken with taco seasoning.
- Toss the chicken to fully coat it with taco seasoning.
- Pour the salsa verde over the top of then chicken, and that’s it!
Cover and cook on low for 4–5 hours or high for 2 ½–3 hours.
- When the cooking time is up, use two forks to shred the chicken right in the crockpot. If it doesn’t fall apart, it isn’t cooked enough.
- Stir the shredded chicken back into the salsa.
Serve & Enjoy
Add the cooked chicken and onions to tacos or burritos, or serve it over cilantro lime rice.
For a creamy twist, stir in ½ cup of sour cream before serving.
Pin this to save it for later!
Pin ItCrockpot Chicken Salsa Tacos
Make chicken tacos. They are such a quick and easy meal! Load up a corn tortilla with salsa chicken, cilantro, shredded cheese, pickled red onions, and guacamole.
Substitutions
- Protein – Swap for turkey breast for a fun twist.
- Salsa – Use red salsa or even a smoky chipotle version for a bolder flavor.
- Seasoning – Use fajita seasoning instead or a sprinkle of extra cumin or cayenne pepper for extra depth of flavor.
Doubling the Recipe?
- Just make sure your slow cooker is large enough to accommodate the extra ingredients without overcrowding.
- You may need to extend the cooking time slightly.
Recipe Tips
- Shred in the Crockpot – Keep things simple by shredding the chicken directly in the crockpot.
- Layering Helps – Onions on the bottom help prevent the chicken from sticking and burning.
- Creamy Upgrade – Add a dollop of cream cheese or ½ cup of sour cream for a richer sauce.
Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!
Crockpot Salsa Verde Chicken
Ingredients
- 1 large onion sliced
- 1 ½ – 2 pounds boneless chicken breasts or thighs
- 1 serving taco seasoning I use my homemade recipe – you can use the equivalent for 1 lb ground beef – 1 packet, etc
- 1 12 ounce jar salsa verde you can also use red salsa or enchilada sauce
Instructions
- Place the sliced onion on the bottom of the crockpot.1 large onion
- Top the onions with the chicken breasts, then toss the chicken in the taco seasoning.1 ½ – 2 pounds boneless chicken breasts, 1 serving taco seasoning
- Pour the salsa over the chicken, then cover the slow cooker and cook for 4 to 5 hours on low or 2 ½ to 3 hours on high.1 12 ounce jar salsa verde
- Once cooked, either remove the chicken from the crockpot and shred it with two forks on a cutting board – then return it to the crockpot. Or, if you don't want to dirty any dishes – rip the chicken up right in the crockpot.
- Stir the shredded chicken in the salsa and serve. (You can also stir ½ cup sour cream into the chicken when the cooking time is up to make it a little creamy.)
- We like to make tacos, burritos, salads, quesadillas, and nachos. You can also serve it over cilantro lime rice!
Notes
Storage
- Refrigerate – Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze – Cool completely, then freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop or microwave.
Reheating Leftover Chicken
- Microwave – Heat in 1-minute intervals, stirring between each, until warmed through.
- Stovetop – Warm in a skillet over medium heat, adding a splash of water or broth to keep it moist.
Special Equipment Needeed
Nutrition
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
Storage
- Refrigerate – Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze – Cool completely, then freeze for up to 3 months in a freezer-safe container like Souper Cubes. (I like to freeze the chicken in 1-cup portions, then vacuum seal the cubes.) Thaw in the fridge overnight and reheat on the stovetop or microwave.
Reheating Leftover Chicken
- Microwave – Heat in 1-minute intervals, stirring between each, until warmed through.
- Stovetop – Warm in a skillet over medium heat, adding a splash of water or broth to keep it moist.
What to Serve with Salsa Verde Chicken
This dish pairs well with a lot of sides, which makes it great for meal prep.
We like to make burrito bowls with sautéed bell peppers, then add Pickled Red Onions, Mexican Street Corn Salad, Homemade Cherry Tomato Salsa, Garden Salsa, Cilantro Lime Rice, Refried Beans, and Tortilla Chips.
🙋♀️ Frequently Asked Questions
Yes, but adjust the cooking time slightly. Make sure the chicken reaches an internal temperature of 165°F before shredding.
Any brand works – our favorite is the one from Trader Joe’s, but we also like the Herdez Brand. You can also make a homemade salsa verde recipe and use it to top your tacos later on!
Absolutely! Add diced jalapeños or a splash of hot sauce when you add the salsa.
Yes! Sauté the onions in a bit of oil, then add the chicken. Toss in the seasoning, then add the salsa verde. Cover and bake at 350°F for about 1-1 ½ hours, or until the chicken is tender enough to shred.
How to Make Salsa Verde Chicken in an Instant Pot
Want to speed things up? If you don’t have a slow cooker, you can use your Instant Pot or Pressure Cooker!
- Toss the chicken in the taco seasoning before adding it to the Instant Pot.
- Add a little olive oil or avocado oil to the inner liner of the pot and sauté the onions using the sauté function.
- Set the seasoned chicken on top of the onions and pour the salsa verde over the top. (If desired, you could sear the chicken breasts before adding the salsa. I find that this makes the chicken more flavorful – but this is optional.)
- Cook on High Pressure for 15 minutes, then let the pressure release naturally. It will take 10-15 minutes
- Shred and enjoy – add sour cream if desired!
More Crockpot Recipes
Looking for more easy meals? Try these Slow Cooker Recipes:
- Slow Cooker Boneless Turkey Breast is perfect for meal prep or a small holiday dinner.
- Crockpot BBQ Chicken is another great recipe for meal prep.
- Slow Cooker Pulled Pork with Ginger Ale is perfect for when you can’t cook pork outside.
- Fork Tender Crockpot Country Style Ribs are a little spicy and just fall apart – they are so delicious and tender!
