Go Back

Crockpot Salsa Verde Chicken

Crockpot salsa verde chicken with slow-cooker chicken thighs cooked until very tender, then shredded and coated in tangy salsa verde. Ideal for easy Tex-Mex bowls or tacos with cilantro, lime, and cotija.
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 and seasonings
  • 1 can (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 toppings
  • 1 warm tortillas
  • 1 cotija cheese
  • 1 sour cream
  • 1 fresh cilantro
  • 1 lime wedges

Equipment

  • 1 Dutch oven

Method
 

Cook the chicken
  1. Place the 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.
  4. Cook on low for 6–7 hours or high for 3–4 hours, until the chicken is very tender (no browning needed).
Shred and coat
  1. Remove the chicken from the slow cooker and shred with two forks.
  2. Return the shredded chicken to the slow cooker and stir to coat in the salsa verde sauce.
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.

Notes

For best shredding, move the chicken to a plate for 5 minutes so it’s easier to pull apart, then stir it back in to recoat. Store leftovers in an airtight container in the refrigerator up to 3–4 days; freeze up to 2 months. For a lighter option, use plain Greek yogurt in place of sour cream.