Go Back

Crockpot Salsa Verde Chicken

Crockpot salsa verde chicken is made by slow-cooking chicken thighs with jarred salsa verde, green chiles, and broth until very tender. After shredding, the chicken is stirred back into the sauce for a moist, flavorful Tex-Mex meal you can serve in tortillas or over rice.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 2 lb boneless skinless chicken thighs
Salsa verde and seasonings
  • 1 jar (16 oz) salsa verde
  • 1 can (4 oz) diced green chiles
  • 1 cup chicken broth
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt
Serving (optional)
  • 1 Warm tortillas
  • 1 cotija cheese
  • 1 sour cream
  • 1 fresh cilantro
  • 1 lime wedges
  • 1 rice
Serving (optional)
  • 1 Warm tortillas
  • 1 cotija cheese
  • 1 sour cream
  • 1 fresh cilantro
  • 1 lime wedges
  • 1 rice

Equipment

  • 1 Dutch oven

Method
 

Cook the chicken
  1. Place the boneless skinless chicken thighs in the slow cooker.
  2. Pour the salsa verde and chicken broth over the chicken.
  3. Add the diced green chiles, cumin, garlic powder, onion powder, and salt, then spread to coat.
  4. Cook on low for 6–7 hours, or on high for 3–4 hours, until the chicken is very tender; at the end, check that it easily pulls apart.
Shred and coat
  1. Remove the chicken from the slow cooker and shred with two forks until no large chunks remain.
  2. Return the shredded chicken to the slow cooker and stir to coat in the salsa verde sauce; continue stirring until the chicken looks evenly sauced.
Serve
  1. Serve the salsa verde chicken in warm tortillas or over rice.
  2. Top with cotija cheese, sour cream, fresh cilantro, and lime wedges for bright finishing flavor.

Notes

For best shredding, let the chicken rest 5 minutes after removing from the slow cooker so it’s easier to pull apart. Refrigerate leftovers in a sealed container for up to 4 days; freeze shredded chicken in the sauce for up to 3 months (thaw in the fridge, then reheat). Dietary swap: use low-sodium chicken broth and reduce added salt if you’re watching sodium.