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Crockpot salsa verde chicken shredded in a bowl with onion, cilantro and lime

Crockpot Salsa Verde Chicken

Three-ingredient shredded chicken braised in tangy salsa verde. Perfect for tacos, burrito bowls, quesadillas, and meal prep.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 6 servings
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts or thighs (900g)
  • 16 oz salsa verde (450g) one jar, medium heat
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 1 lime, cut into wedges for serving
  • 0.25 cup fresh cilantro (coriander), chopped for serving
  • 0.5 white onion, diced for serving

Equipment

  • 6-quart slow cooker
  • Sheet pan for the optional broil step

Method
 

  1. Place the chicken in the slow cooker in a single layer. Sprinkle with cumin, garlic powder, and salt.
  2. Pour the entire jar of salsa verde over the chicken, making sure it is well coated.
  3. Cover and cook on LOW for 6 hours or on HIGH for 4 hours, until the chicken shreds easily.
  4. Remove the chicken and shred it with two forks. Return it to the pot and stir it through the sauce.
  5. Spread the shredded chicken on a sheet pan, spoon over some cooking liquid, and broil 3 to 4 minutes until the edges caramelize.
  6. Serve in warm tortillas with lime wedges, cilantro, and diced onion, or use in bowls, quesadillas, and salads.

Notes

Tips: Use a salsa verde you enjoy with chips. The broil step adds crispy edges that make a big difference. Keep the chicken in its liquid when storing to stay moist.
Storage: Refrigerate up to 4 days in the cooking liquid. Freezes up to 3 months.
Nutrition is estimated: about 220 calories per serving (chicken only).