Crockpot Salsa Verde Chicken

A close-up view of chicken and onions cooked in salsa verde with taco seasoning in a slow cooker.

No ratings yet

Crockpot Salsa Verde Chicken

This Salsa Verde Chicken recipe is so flavorful and easy to make in a slow cooker or Instant Pot. Use it to make tacos, nachos, salads, burritos, and more.

Prep Time5

Servings:

Calories: 272kcal

Author: Kari

Equipment

1 6 quart crockpot or slow cooker

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.

Nutrition