Name: Slow Cooker Salsa Verde Chicken Recipe
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Ingredients: 3 boneless chicken breasts; 16 ounces green salsa; 14 ounces chicken broth; 1 onion (diced); ½ teaspoon cumin; 2 cloves garlic (minced); 4 ounces green chilis (diced); salt and pepper (to taste)

This Slow Cooker Salsa Verde Chicken is one of my favorites. The best part is, it is one of the easiest recipes you can make! You can make it in the slow cooker, throw it in the Instant Pot, or make it into a Freezer Meal.

One of the most popular posts on our blog is our “Dump and Go” Slow Cooker Freezer Meals. You literally assemble the necessary ingredients together in a large ziploc bag, toss it in your freezer, and then when you are ready to make it, you just dump it all into your slow cooker and dinner is done! I have been testing out some new recipes for our next freezer meal installment and this one is definitely a keeper! It’s so easy to throw together, but more importantly it’s full of flavor. My kids love it in burritos, I put it on salads, and my husband used it on nachos. Whatever floats your boat- anything goes with this chicken!

This recipe can easily be made into a freezer meal that literally takes only a couple of minutes to prepare. Check out the video below to see how easy it is!

Want more Salsa Verde?! Try our Salsa Verde Enchiladas!

How to Make Slow Cooker Salsa Verde Chicken Video(Plus 2 more recipes)

Check out our other Slow Cooker Chicken Recipes

Slow Cooker Salsa Verde Chicken Recipe

4 from 3 votes

Prep Time 10

Cook Time 6

Total Time 6 10

Save Print Pin

Ingredients

Equipment

Slow Cooker

Instructions

Spray slow cooker with non-stick cooking spray. Place chicken breasts inside slow cooker.
Dump the rest of the ingredients into the slow cooker and cook on low for 5-6 hours or high for 3 hours (if you use frozen chicken breasts, add an hour onto the cooking time).
When done cooking, shred the chicken using two forks and mix with remaining liquid in the slow cooker.
Serve as filling for tacos, burritos, salad, nachos - anything goes!

Notes

To make this a freezer meal, place all ingredients into a resealable gallon-sized freezer bag. Lay bag flat in the freezer. When ready to use, remove bag from the freezer and place in the fridge and let it thaw for 24 hours.
Spray slow cooker with non-stick cooking spray. Dump the contents of the bag into the slow cooker and cook on low for 5-6 hours or high for 3 hours (if you use frozen chicken breasts, add an hour onto the cooking time).
Shred the chicken using two forks and mix with remaining liquid in the slow cooker.

Nutrition

Calories: 151 kcal · Carbohydrates: 8 g · Protein: 12 g · Fat: 7 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 36 mg · Sodium: 885 mg · Potassium: 364 mg · Fiber: 1 g · Sugar: 6 g · Vitamin A: 523 IU · Vitamin C: 11 mg · Calcium: 18 mg · Iron: 1 mg

Course: Main Course

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Erin @ Miss Scrambled Egg says:

We love salsa verde in my house. Mrs. Renfro's is our favorite brand to use. These look like the perfect weeknight meal.

Liz says:

Yum - thank you and have a great Sunday!

sandy says:

Great recipe. It also works with chopped fresh tomatillos. All the other ingredients would be the same except omit the broth. No extra additives that way

Jan says:

This dish was mediocre at best, and had way too much liquid. I was tempted to leave out the broth as the salsa made for plenty of liquid, and wish I would have done so. The finished product looked like soup, didn't have much flavor, was probably watered down from the broth.

LuAnn says:

Made this as a freezer meal and it worked great! Thanks.

Amanda says:

When making this for the freezer, do you add all ingredients EXCEPT for the chicken to a freezer bag, then add chicken the day you make the meal?

Camille (Six Sisters Stuff) says:

Add the chicken in there also . . . then on the day you cook it, just dump the entire bag (with the chicken) into the slow cooker. :)

Tina says:

Made this and used it in burritos - it was delicious! Can't wait to try it as a freezer meal.

Kelsey E Brown says:

Would this be electric pressure cooker adaptable? I just got one for Christmas.

Cyd says:

I'm sure it could be, but this recipe is for slow cooker only. You would need to read up on your pressure cooker and make adjustments as necessary.

HK says:

Totally agree. Tried to thicken with corns starch. Still too soupy. Not sure how I’m going to use it. Think it’s too runny for tacos or enchiladas.

REBECCA SPENCE says:

My family devoured this recipe! So easy and delicious!

Rhonda Ratterman says:

I am new to this site and your recipes. I love watching the videos on Youtube and now I want to use my Instant pot. I read this recipe and thought I would try it. My family loved this recipe. I only added an 8 oz jar of Hernandez salsa verde and 1 cup of chicken broth. After I read some reviews I decided it might be too runny. I cooked it in the instant pot for 25min(My chicken was frozen.) When it finished cooking, I added corn starch to thicken the sauce. WOW... it turned out delicious. The sauce was thick and deliciously spiced. We really enjoyed this recipe. Thanks!!

Momma Cyd says:

Welcome to our site and also to Instant Pot cooking. It's so fun and we have a lot of videos on YouTube. Just search six sisters in the search bar.

S Hanson says:

Easy and versatile!

Join The Discussion

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Erin @ Miss Scrambled Egg says:

We love salsa verde in my house. Mrs. Renfro's is our favorite brand to use. These look like the perfect weeknight meal.
Liz says:

Yum - thank you and have a great Sunday!
sandy says:

Great recipe. It also works with chopped fresh tomatillos. All the other ingredients would be the same except omit the broth. No extra additives that way
Jan says:

This dish was mediocre at best, and had way too much liquid. I was tempted to leave out the broth as the salsa made for plenty of liquid, and wish I would have done so. The finished product looked like soup, didn't have much flavor, was probably watered down from the broth.
LuAnn says:

Made this as a freezer meal and it worked great! Thanks.
Amanda says:

When making this for the freezer, do you add all ingredients EXCEPT for the chicken to a freezer bag, then add chicken the day you make the meal?
Camille (Six Sisters Stuff) says:

Add the chicken in there also . . . then on the day you cook it, just dump the entire bag (with the chicken) into the slow cooker. :)
Tina says:

Made this and used it in burritos - it was delicious! Can't wait to try it as a freezer meal.
Kelsey E Brown says:

Would this be electric pressure cooker adaptable? I just got one for Christmas.
Cyd says:

I'm sure it could be, but this recipe is for slow cooker only. You would need to read up on your pressure cooker and make adjustments as necessary.
HK says:

Totally agree. Tried to thicken with corns starch. Still too soupy. Not sure how I’m going to use it. Think it’s too runny for tacos or enchiladas.
REBECCA SPENCE says:

My family devoured this recipe! So easy and delicious!
Rhonda Ratterman says:

I am new to this site and your recipes. I love watching the videos on Youtube and now I want to use my Instant pot. I read this recipe and thought I would try it. My family loved this recipe. I only added an 8 oz jar of Hernandez salsa verde and 1 cup of chicken broth. After I read some reviews I decided it might be too runny. I cooked it in the instant pot for 25min(My chicken was frozen.) When it finished cooking, I added corn starch to thicken the sauce. WOW... it turned out delicious. The sauce was thick and deliciously spiced. We really enjoyed this recipe. Thanks!!
Momma Cyd says:

Welcome to our site and also to Instant Pot cooking. It's so fun and we have a lot of videos on YouTube. Just search six sisters in the search bar.
S Hanson says:

Easy and versatile!