I can’t resist sharing my Juicy Crockpot Chicken salsa verde recipe, where shredded chicken breast soaks up smoky, tangy, and spicy flavors and a simple secret ingredient awaits.

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I didn’t expect a jar of salsa verde and a pile of chicken breasts to turn into something this addictive. The crockpot somehow concentrates the smoke and tang and even a little heat so every bite pulls you in.

I shredded the meat and kept catching myself tasting the sauce like its dessert, not dinner. It’s simple but sneaky, the kind of thing you make once and then suddenly you are the person everyone asks for the recipe.

Call it Juicy Crockpot Chicken because that is exactly what it is, messy, bright, and totally worth it.

Ingredients

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Chicken breasts: lean protein, fills you up, builds muscle, low carb, very versatile.
Salsa verde: tangy tomatillo base, low cal, adds bright acid and herbal heat, zing.
Yellow onion: adds sweetness when cooked, source of fiber and antioxidants, mellow.
Garlic: pungent, boosts flavor and immune friendly compounds, small calorie punch, bold.
Lime juice: bright citrus tang, gives acidity, balances richness, vitamin C boost, zesty.
Cilantro: fresh herb, adds citrusy, slightly bitter notes, contains vitamins and minerals, fragrant.
Cumin and paprika: earth and smokiness, small antioxidant amounts, deepen savory profile, warm.

Ingredient Quantities

2 to 3 lb boneless skinless chicken breasts (about 3 large)

1 (16 oz) jar salsa verde

1 small yellow onion, roughly chopped

3 garlic cloves minced

1/2 cup low sodium chicken broth

1 tbsp fresh lime juice about 1 lime

1/4 cup chopped fresh cilantro

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chili powder

1 tsp kosher salt

1/2 tsp black pepper

1 tbsp olive oil (optional)

How to Make this

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1. Pat 2 to 3 lb boneless skinless chicken breasts dry, then sprinkle with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp ground cumin, 1 tsp smoked paprika and 1/2 tsp chili powder so the spices stick.

2. If you want extra flavor, heat 1 tbsp olive oil in a skillet and quickly sear the breasts 1 to 2 minutes per side, just until browned, then transfer to the crockpot, otherwise just place raw chicken in the crockpot.

3. Add 1 small roughly chopped yellow onion and 3 minced garlic cloves to the crockpot, spread them under and around the chicken.

4. Pour 1 (16 oz) jar salsa verde and 1/2 cup low sodium chicken broth over the chicken and onions, cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until chicken reaches 165°F and shreds easily.

5. Remove the chicken to a cutting board or bowl, shred with two forks, scraping any juices from the crockpot into the bowl so you don’t waste the sauce.

6. Return the shredded chicken to the crockpot, stir it into the salsa verde sauce so it’s well coated, taste and add more salt or pepper if needed.

7. Stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro, cover and let sit on WARM for 10 to 15 minutes so the flavors blend.

8. Optional: for little crispy bits spread shredded chicken on a rimmed baking sheet and broil 3 to 5 minutes until edges brown, or pan fry small batches in a hot skillet for 2 to 3 minutes.

9. Serve hot in tacos, burrito bowls, over rice or on salads, and save leftovers in an airtight container in the fridge for up to 4 days.

Equipment Needed

1. Slow cooker or crockpot (about 6 quart)
2. Large skillet or frying pan for searing and optional crisping
3. Cutting board
4. Chef’s knife (sharp)
5. Measuring spoons and a 1/2 cup measuring cup
6. Tongs plus two forks for shredding and moving the chicken
7. Wooden spoon or heatproof spatula
8. Rimmed baking sheet or ovenproof pan for broiling crispy bits
9. Instant read thermometer to check it reaches 165°F

FAQ

Q: Can I use frozen chicken breasts? A: It's best to thaw them first for even cooking and food safety, but if you must use frozen cook on low for 6-8 hours and check the internal temp reaches 165°F (74°C). Using frozen can sometimes leave the center in the danger zone so a food thermometer is a good idea.

Q: How long do I cook this in the crockpot on low or high? A: For 2-3 lb boneless breasts cook on low about 4-6 hours or on high 2-3 hours. Times vary by crockpot and chicken size so always verify the center hits 165°F.

Q: Should I shred the chicken or serve whole? A: Either works, but shredding is extra tasty because the salsa verde soaks into the meat. Remove breasts, shred with two forks, then stir back into the sauce for a few minutes so it soaks up the juices.

Q: Can I swap chicken breasts for thighs or another protein? A: Yes, boneless skinless thighs are great and more forgiving, cook the same time roughly. You can also use a rotisserie chicken added near the end for a quicker finish.

Q: How do I make it milder or spicier? A: For milder flavor use a mild salsa verde or stir in a dollop of sour cream or plain yogurt. To up the heat add chopped jalapeño or a splash of hot sauce. Taste and adjust lime and salt at the end.

Q: How do I store and reheat leftovers? A: Keep in an airtight container in the fridge 3-4 days, or freeze up to 3 months. Thaw overnight then reheat gently on the stove or microwave until 165°F. If frozen sauce gets thin, simmer a few minutes to concentrate flavor.

Crockpot Salsa Verde Chicken Recipe Substitutions and Variations

Salsa verde: use a 16 oz jar of green enchilada sauce or blend canned tomatillos + a jalapeño + a bit of onion for a quick homemade tomatillo salsa.
Low sodium chicken broth: swap with low sodium vegetable broth or 1/2 cup water plus 1 tsp chicken bouillon if thats all you got.
Fresh lime juice: bottled lime juice or an equal amount of lemon juice works fine, it gives the same bright acidity.
Fresh cilantro: chopped flat leaf parsley or thinly sliced green onions are good stand ins if you dont like cilantro.

Pro Tips

– Quick brine if you got time: dissolve 1 tbsp kosher salt in 2 cups warm water, let the chicken sit in it for 15 to 30 minutes, then pat dry. It really helps the meat stay juicy, otherwise it can dry out in the crockpot.

– Sear for more flavor, but dont cook it through: heat a hot skillet with a little oil and brown each side about 1 to 2 minutes, just enough for color. That bite of caramelization makes the whole dish taste less one note.

– Save and use the cooking juices, and thicken smart: when you shred the chicken, spoon some of the juices back in so its not dry. If the sauce seems thin, simmer it uncovered for 10 to 20 minutes until concentrated, or whisk 1 tbsp cornstarch with 2 tbsp cold water and stir that in, then heat until it thickens.

– Add lime and cilantro last, then taste: acid and fresh herbs blow the flavor up, so stir them in at the end, taste, and only then add more salt or pepper, sometimes you wont need much.

– For texture and storage: if you want crispy bits broil the shredded chicken a few minutes or toss small batches in a hot pan, it makes great tacos. Cool completely before freezing, portion with some sauce in airtight bags so it reheats moist, will keep about 3 months.

Crockpot Salsa Verde Chicken Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I can't resist sharing my Juicy Crockpot Chicken salsa verde recipe, where shredded chicken breast soaks up smoky, tangy, and spicy flavors and a simple secret ingredient awaits.

Servings

servings

Calories

427

kcal

Equipment: 1. Slow cooker or crockpot (about 6 quart)
2. Large skillet or frying pan for searing and optional crisping
3. Cutting board
4. Chef’s knife (sharp)
5. Measuring spoons and a 1/2 cup measuring cup
6. Tongs plus two forks for shredding and moving the chicken
7. Wooden spoon or heatproof spatula
8. Rimmed baking sheet or ovenproof pan for broiling crispy bits
9. Instant read thermometer to check it reaches 165°F

Ingredients

2 to 3 lb boneless skinless chicken breasts (about 3 large)
1 (16 oz) jar salsa verde
1 small yellow onion, roughly chopped
3 garlic cloves minced
1/2 cup low sodium chicken broth
1 tbsp fresh lime juice about 1 lime
1/4 cup chopped fresh cilantro
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chili powder
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp olive oil (optional)

Directions

Pat 2 to 3 lb boneless skinless chicken breasts dry, then sprinkle with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp ground cumin, 1 tsp smoked paprika and 1/2 tsp chili powder so the spices stick.
If you want extra flavor, heat 1 tbsp olive oil in a skillet and quickly sear the breasts 1 to 2 minutes per side, just until browned, then transfer to the crockpot, otherwise just place raw chicken in the crockpot.
Add 1 small roughly chopped yellow onion and 3 minced garlic cloves to the crockpot, spread them under and around the chicken.
Pour 1 (16 oz) jar salsa verde and 1/2 cup low sodium chicken broth over the chicken and onions, cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until chicken reaches 165°F and shreds easily.
Remove the chicken to a cutting board or bowl, shred with two forks, scraping any juices from the crockpot into the bowl so you don't waste the sauce.
Return the shredded chicken to the crockpot, stir it into the salsa verde sauce so it's well coated, taste and add more salt or pepper if needed.
Stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro, cover and let sit on WARM for 10 to 15 minutes so the flavors blend.
Optional: for little crispy bits spread shredded chicken on a rimmed baking sheet and broil 3 to 5 minutes until edges brown, or pan fry small batches in a hot skillet for 2 to 3 minutes.
Serve hot in tacos, burrito bowls, over rice or on salads, and save leftovers in an airtight container in the fridge for up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.