You’ve probably noticed by now my love of slow-cooked chicken. It’s because the chicken turns out soft and tender every single time. It’s practically fail-proof.
This Salsa Verde Chicken is my new favorite. It’s as easy as it is delicious. Just grab your favorite store-bought salsa, or make your own, and let the chicken slow cook in all that flavor. Just remember to throw it in the crock pot, or even better, make the chicken ahead of time, for an easy, healthy meal option for later.
WHY YOU’LL LOVE THIS
Versatile: There’s so many ways you can use this chicken. In tacos, rice bowls, to meal prep, to serve on top of a salad or with a side of your favorite fresh veggies. It’s a healthy protein option that’s great to have on hand to prepare a meal quickly.
Delicious: The chicken slow cooks in a zesty blend of salsa verde, minced garlic and a few simple spices. Once it’s done, it’s finished off with a generous squeeze of fresh lime juice before it’s ready to serve.
Stores Well: This chicken holds up well in the refrigerator for a few days, so it’s a great option for meal prepping, or to have ready to go for a quick meal on a busy day.
INGREDIENT NOTES
- Chicken breast – Tender, juicy and perfect for absorbing all the delicious flavors in the salsa.
- Salsa verde – This tangy, green sauce made from tomatillos, chiles, and cilantro adds a vibrant, zesty flavor, infusing the chicken with classic Mexican-inspired tastes. You can use either store-bought or a homemade one. If you have the time, feel free to try my delicious Roasted Salsa Verde. However, to save on time, it works just as well to use a store-bought salsa. I recommend choosing a good quality one. One of favorite ones to use in this Cholula brand jar. It has a lot of flavor for a premade sauce!
- Cumin, smoked paprika and salt – Simple, common spices that add a smoky flavor. They blend so well with the salsa verde.
- Garlic – Fresh, minced garlic adds even more flavor to the chicken.
- Limes – A squeeze of fresh lime juice at the end is the perfect finishing touch!
- Fresh cilantro – An optional topping, but one I highly recommend as the cilantro and lime are a match made in heaven. 🙂
STEP-BY-STEP INSTRUCTIONS
Start by trimming the chicken, if needed, and lay evenly across the cutting board. Sprinkle the cumin and smoked paprika across the chicken and gently rub the seasoning in.
Pour a small amount of salsa verde into the bottom of the crock pot, just enough to evenly coat the bottom, and then lay the chicken on top.
Add the salt, garlic and the rest of the salsa verde. Cover and cook on low for 5-6 hours or high for 3-4 hours. Chicken is done when it’s 165℉ inside and easily falls apart with a fork.
Carefully remove the chicken from the crock pot and place on a plate. Shred with two forks. Add the juice from one lime to the crock pot and stir. (Here is where I like to scoop out about a cup of the leftover sauce before adding the chicken back in. I use it to pour over my tacos and to add to rice bowls. This is optional though! You can also leave it all in the crock pot.)
Add the chicken and toss with the remaining sauce.
Use the chicken in tacos, rice bowls, to meal prep, on top of a salad or with a side of roasted veggies! There’s so many options to how you can use this Salsa Verde Chicken.
TIPS & NOTES
Choose Good Salsa Verde: The salsa verde is a key flavor, so use a quality brand you enjoy or even a homemade version if you have the time. Scroll above to the “ingredients” section for suggestions on my favorite store-bought salsa verde.
Don’t Skip the Lime Juice at the End: Adding fresh lime juice just before serving really brightens up the dish and balances the rich, smoky flavors from the slow cooking. It’s worth it for that fresh, zesty finish!
Save Some Remaining Sauce for Serving: Before adding the shredded chicken back to the crock pot, I like to scoop out about a cup of the leftover sauce. We use it to dip our tacos in and to drizzle on top of rice bowls.
STORAGE
Allow the chicken to cool to room temperature first. Then, transfer it to an airtight container with some of the cooking liquid (salsa verde mixture) to keep it moist. Refrigerate for up to 3-4 days.
Salsa Verde Chicken (Slow Cooker)
Ingredients
- 1½ lbs chicken breast
- 1 tsp cumin
- 1 tsp smoked paprika
- 12 oz salsa verde (see above for my favorite store-bought sauce)
- ½ tsp salt
- 1 tbsp minced garlic
- 2 limes
- fresh cilantro for topping optional
Instructions
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Trim the chicken, if needed, and lay evenly across a cutting board. Sprinkle the cumin and smoked paprika across the chicken and gently rub the seasoning in. (As pictured.)
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Pour a small amount of salsa verde into the bottom of the crock pot, just enough to evenly coat the bottom, and then add the chicken.
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Add the salt, garlic and the rest of the salsa verde. Cover and cook on low for 5-6 hours or high for 3-4 hours. (Chicken is done when it's 165℉ inside and easily falls apart with a fork.)
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Carefully remove chicken from the crock pot and place on a plate. Shred with two forks. Add the juice from one lime to the crock pot and stir. (Here is where I like to scoop out a cup of the leftover sauce before adding the chicken back in. I use it to pour over my tacos. This is optional though!) Add the chicken and toss with the remaining sauce.
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Use the chicken in tacos, in rice bowls, to meal prep, on top of a salad or with a side of roasted veggies!
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