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Slow cooker salsa verde chicken served shredded with sauce for tacos and bowls
Isaac blogger

Slow Cooker Salsa Verde Chicken

Slow cooker salsa verde chicken is an easy, flavorful protein made with tender shredded chicken simmered in tangy green salsa—perfect for tacos, bowls, and meal prep.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 6
Course: Main Dish
Cuisine: Mexican-Inspired
Calories:
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 2 cups salsa verde
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • Juice of 1 lime

Method
 

  1. Before You Begin
  2. Prepare your slow cooker and ingredients as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Lightly grease the slow cooker or use a liner.
  4. Place chicken in a single layer and pour salsa verde evenly over the top.
  5. Sprinkle cumin, chili powder, garlic powder, onion powder, salt, and pepper over the chicken.
  6. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken shreds easily and reaches an internal temperature of 165°F (74°C).
  7. Remove chicken, shred with two forks, then return it to the slow cooker. Stir gently to coat.
  8. Stir in the lime juice just before serving for freshness.

Notes

  • Cook on Low 6–7 hours or High 3–4 hours, until chicken shreds easily and reaches 165°F (74°C) internally.
  • Return shredded chicken to the sauce to keep it moist and evenly coated.
  • Refrigerate leftovers within 2 hours in airtight containers for up to 4 days.
  • Reheat gently until heated through and steaming (165°F / 74°C), adding a small splash of liquid if needed.
  • Discard if odor, texture, or appearance changes.