A delicious and simple slow cooker chicken recipe – Salsa Verde Chicken! Make a batch of homemade salsa verde, and slow cook chicken breasts or chicken thighs until they are tender and easily shred. Use it to make tacos, enchiladas, rice bowls, or taco salads!
Love easy chicken crockpot recipes? Try this Crockpot Enchilada Chicken or this uber flavorful Crockpot Moroccan Chicken.
Contents
The Perfect Spicy Shredded Chicken
I adore the flavors of Salsa Verde. This summer, I perfected a homemade salsa verde recipe, and have been making it on repeat.
It’s a great way to dress up chips and salsa for a party, and when you have leftovers, it’s a great way to dress up chicken and pork!
I browned some chicken breasts, and tossed them in my slow cooker along with half a batch of salsa verde, and the chicken came out so flavorful, juicy and tender! Besides the avocado oil, salt and pepper, it’s a 2 ingredient recipe!
Shred it up, and use it to stuff your tacos and enchiladas, or layer onto your taco salads and rice bowls. It’s perfect paired with rice, black beans, and grilled corn!
What You’ll Need
- Salsa Verde (make my authentic salsa verde – it’s so simple! Or buy a jarred salsa verde.)
- Chicken breasts or chicken thighs (I recommend organic or pastured chicken)
- Avocado Oil (or olive oil)
- Sea Salt & Black Pepper
- Cumin (optional, but recommended!)
How to Make Slow Cooker Salsa Verde
Step 1: Heat a skillet over medium high heat, and add avocado oil. Brown the chicken breasts or thighs for about 4 minutes per side, seasoning them generously with salt and pepper. Don’t cook chicken through.
Step 2: Add the browned chicken to a crockpot along with salsa verde. Slow cook the chicken on low for 3 hours, or on high for 1 hour and 45 minutes.
Step 3: Remove the chicken breasts from the slow cooker, and shred them with forks. The chicken will easily pull apart in shreds. Pour the salsa verde left in the slow cooker over the top of the chicken and mix it together.
Step 4: Garnish the salsa verde chicken with cilantro, chopped onions, extra lime wedges, or even cotjia cheese and sour cream.
How to Store Leftovers and other Frequently Asked Questions
How to Store Leftover Salsa Verde Chicken
Salsa verde chicken is great for meal prep. The slow cooking method and the flavorful sauce keeps the chicken moist for days. Store it in an air tight container in the refrigerator for up to 4 days. Reheat the chicken by adding it to a skillet and stir frying it for about 5-7 minutes over medium high heat until hot.
Can I freeze Salsa Verde Chicken?
Yes! I love this recipe for ready-to-go protein in the freezer. Add salsa verde chicken to a freezer safe container and freeze up to 3 months. Allow to thaw overnight in the fridge, or on the counter for several hours, before reheating. I like to freeze it in individual portions to make lunch time easy.
Can I Make Salsa Verde Chicken in a Pressure Cooker?
Yes! Heat an Instant Pot on the saute setting, and then add the avocado oil. Add chicken, and brown each side for about 4-5 minutes, seasoning the chicken with salt and pepper. Once the chicken has browned, add the salsa verde, and turn off the Instant Pot. Set the Instant Pot to Manual for 10 minutes, and then seal the pot. Once it has finished cooking, release the steam, and shred the chicken. If desired, turn the pot back onto saute, and simmer the sauce to allow it to thicken more before mixing it in to the shredded chicken.
Can I Bake Salsa Verde Chicken?
Absolutely! I use my dutch oven to bake meat dishes often. Similar to the method I use to make Beef Birria, use a dutch oven to brown the chicken. Once it has browned, remove the dutch oven from heat, and add the salsa verde. Cover the dutch oven with a lid, and bake it at 325º F for 2 hours. Shed the chicken, and mix the salsa verde into the shredded chicken to serve.
What to Serve with Salsa Verde Chicken
- Salsa Verde Chicken Bowls: Layer brown or white rice, or use cauliflower rice for a low carb version, along with salsa verde chicken, avocado slices, black beans, sweet corn, and a pico de gallo style salsa.
- Salsa Verde Tacos: Toast corn tortillas, and fill them with shredded chicken, shredded cabbage (or this delicious Mexican Cabbage Salsa!), sour cream, cheese, and avocado slices.
- Green Chicken Enchiladas: Use salsa verde chicken as the filling for enchiladas. Use corn tortillas, stuffed with salsa verde chicken and white cheddar cheese. I actually love to use a traditional red enchilada sauce, even with this chicken!
Other Crockpot Chicken Recipes
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Salsa Verde Chicken
Equipment
Ingredients
- 1 tablespoon avocado oil or olive oil
- 2 pounds chicken breasts boneless, or boneless chicken thighs
- sea salt to taste
- black pepper to taste
- 1 1/2 cups salsa verde
Instructions
- Heat a skillet over medium high heat, and drizzle in avocado oil.
- Add boneless chicken thighs or chicken breasts, and brown each side for about 4 minutes. Don't cook chicken throughout.
- Place the browned chicken into a crockpot, and cover with salsa verde. Slow cook on low for 3 hours, or on high for 1 hour and 45 minutes.
- When done, remove the chicken, and shred it. Drizzle in the sauce and mix it into the chicken.
Video
Notes
HOW TO STORE LEFTOVER SALSA VERDE CHICKEN
Salsa verde chicken is great for meal prep. The slow cooking method and the flavorful sauce keeps the chicken moist for days. Store it in an air tight container in the refrigerator for up to 4 days. Reheat the chicken by adding it to a skillet and stir frying it for about 5-7 minutes over medium high heat until hot.CAN I FREEZE SALSA VERDE CHICKEN?
Yes! I love this recipe for ready-to-go protein in the freezer. Add salsa verde chicken to a freezer safe container and freeze up to 3 months. Allow to thaw overnight in the fridge, or on the counter for several hours, before reheating. I like to freeze it in individual portions to make lunch time easy.CAN I MAKE SALSA VERDE CHICKEN IN A PRESSURE COOKER?
Yes! Heat an Instant Pot on the saute setting, and then add the avocado oil. Add chicken, and brown each side for about 4-5 minutes, seasoning the chicken with salt and pepper. Once the chicken has browned, add the salsa verde, and turn off the Instant Pot. Set the Instant Pot to Manual for 10 minutes, and then seal the pot. Once it has finished cooking, release the steam, and shred the chicken. If desired, turn the pot back onto saute, and simmer the sauce to allow it to thicken more before mixing it in to the shredded chicken.CAN I BAKE SALSA VERDE CHICKEN?
Absolutely! I use my dutch oven to bake meat dishes often. Similar to the method I use to make Beef Birria, use a dutch oven to brown the chicken. Once it has browned, remove the dutch oven from heat, and add the salsa verde. Cover the dutch oven with a lid, and bake it at 325º F for 2 hours. Shed the chicken, and mix the salsa verde into the shredded chicken to serve.WHAT TO SERVE WITH SALSA VERDE CHICKEN
- Salsa Verde Chicken Bowls: Layer brown or white rice, or use cauliflower rice for a low carb version, along with salsa verde chicken, avocado slices, black beans, sweet corn, and a pico de gallo style salsa.
- Salsa Verde Tacos:Â Toast corn tortillas, and fill them with shredded chicken, shredded cabbage (or this delicious Mexican Cabbage Salsa!), sour cream, cheese, and avocado slices.
- Green Chicken Enchiladas: Use salsa verde chicken as the filling for enchiladas. Use corn tortillas, stuffed with salsa verde chicken and white cheddar cheese. I actually love to use a traditional red enchilada sauce, even with this chicken!
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