Mom's Best Recipes
Recipe

Slow Cooker Salsa Verde Chicken

Bright, tangy, and ridiculously easy. This slow cooker chicken turns into juicy shredded goodness in a punchy salsa verde sauce you will want on everything.

Author By Matt Campbell
4.8
A real photo of shredded salsa verde chicken in a slow cooker with cilantro and lime wedges nearby
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If you have ever wanted a dinner that tastes like you tried harder than you did, this is it. We are talking tender shredded chicken swimming in a zesty, zingy salsa verde sauce with a little honey, a little lime, and just enough heat to keep things interesting.

This is my kind of slow cooker recipe: dump, stir, walk away, then come back to a house that smells like a taco shop in the best way. You can pile it into tacos, spoon it over rice, or do the cozy thing and eat it straight from a bowl with chips. No judgment. Taste as you go, adjust the lime, and make it yours.

A real photo of a bowl of shredded salsa verde chicken served with warm tortillas, sliced radishes, and cilantro

Why It Works

  • Big flavor with minimal work: salsa verde does the heavy lifting, then lime and cilantro wake everything up at the end.
  • Juicy, shreddable chicken: slow and gentle cooking keeps it tender, not dry and stringy.
  • Balanced heat: green chiles and jalapeño add a lively kick without turning dinner into a dare.
  • Versatile for the week: tacos tonight, rice bowls tomorrow, nachos when the week needs a little sparkle.

Pairs Well With

Storage Tips

Refrigerator: Cool the chicken and sauce, then store in an airtight container for up to 4 days. Keep a lime wedge handy because the flavor gets even better with a fresh squeeze after reheating.

Freezer: Freeze in portions with plenty of sauce for up to 3 months. (Sauce is insurance against dry chicken later.) Thaw overnight in the fridge.

Reheat: Warm gently on the stovetop with a splash of broth or water if needed, or microwave in 30 to 45 second bursts, stirring in between. Finish with fresh cilantro and lime to bring the zing back.

Meal prep tip: Store toppings separately (cilantro, onions, radishes, shredded cabbage) so everything stays crisp.

Common Questions

Can I use chicken thighs instead of breasts?

Yes, and it is honestly hard to mess up. Boneless skinless thighs stay extra juicy. Cook time is similar, but thighs can handle the longer end of the range without drying out.

Is salsa verde spicy?

It depends on the brand. Most jarred salsa verde is mild to medium. If you are cooking for sensitive palates, choose a mild salsa verde and omit the jalapeño. Keep hot sauce on the side for the chaos-lovers.

Do I need to sear the chicken first?

Not required. This recipe is built for low drama. If you have 5 extra minutes and want a little deeper flavor, a quick sear in a hot skillet is great, but the salsa verde keeps things bold even without it.

How do I thicken the sauce?

After shredding, leave the lid off and cook on HIGH for 15 to 25 minutes to reduce. If you want it thicker right now, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and cook 10 minutes more.

What if my sauce tastes too sour?

Two fixes: add another teaspoon of honey or a pinch of salt. Acid gets loud when salt is shy.

How do I know the chicken is done?

It should shred easily and the thickest part should hit 165°F. Slow cookers vary, so temperature plus tenderness is the best combo check.

I started making this when I was trying to keep weeknights simple but still wanted food that had some personality. You know, the kind of dinner that makes you take a bite and immediately start plotting leftovers. Salsa verde is my favorite shortcut because it tastes like you roasted tomatillos all afternoon, even when you absolutely did not. The first time I added lime and cilantro at the end, it went from good to that bright, almost electric flavor that keeps you going back for just one more taco.