Slow Cooker Salsa Verde Chicken
Slow Cooker Salsa Verde Chicken
This salsa verde chicken is juicy, tender, and brimming with smoked, tangy, and spicy flavors. Plus, it's made easy right in your Crockpot!


  • 2 pounds boneless skinless chicken breasts
  • 2 cups salsa verde
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 2 tablespoons chopped fresh cilantro
  • Optional: sour cream, see note below


  1. Slow cook. Add the chicken, salsa verde, salt, and cumin to a slow cooker. 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.
  2. Shred the chicken. Using tongs, remove the chicken to a cutting board and shred with two forks.
  3. Mix together. Return the shredded chicken to the slow cooker and stir together. If you'd like a creamier texture, see my note below. Garnish with fresh cilantro before serving.


  • For a creamy salsa verde chicken, add ½ cup of sour cream to the Crockpot at the end, and then stir together with the shredded chicken. This is my personal favorite way to make it! It adds a creamy, tanginess to the chicken.


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