Why I Love This Recipe

Some of my favorite slow cooker recipes are the ones that can become five different dinners, and this is one of them. The chicken comes out perfectly tender, the creamy salsa verde sauce is packed with flavor, and it works in bowls, tacos, burritos, quesadillas, or even piled onto nachos. I almost always make a big batch because I know it won’t go to waste.

Enjoying The Leftovers

This chicken somehow gets even better after a night in the fridge. The flavors continue to develop, making it one of my favorite meal prep recipes for easy lunches and dinners all week long.

Storing

Store the salsa verde chicken in an airtight container in the refrigerator for up to 4 days. Keep the rice and fresh toppings separate so everything stays fresh and the textures don’t get lost.

Reheating

Warm the chicken gently in the microwave or on the stovetop until heated through. Build your bowl with warm rice, then add the chicken and finish with avocado, black beans, lettuce, cilantro, and any extra salsa verde you’d like.

Two bowls of chicken, lettuce, black beans, avocado, chopped red onion and cilantro with sour cream drizzled on top.
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Crockpot Salsa Verde Chicken

This is the kind of slow cooker recipe you'll find yourself making on repeat because it never gets boring. This Crockpot Salsa Verde Chicken is tender, creamy, and packed with bright, tangy flavor that's just as delicious in rice bowls as it is stuffed into tacos, burritos, or lettuce wraps. It's the ultimate meal prep recipe for busy weeks.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
US M
Servings 6

Ingredients

For the chicken
  • 2 lbs chicken thighs or breasts
  • 3 cups salsa verde
  • 4 oz can green chilis
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/3 cup sour cream
For the bowls
  • Black beans
  • White or brown rice
  • Shredded romaine lettuce
  • Avocado, sliced
  • Red onion, diced
  • Fresh cilantro, chopped
  • Sour cream
  • Tortilla chips, optional on the side
US – M

Instructions

  • Add the salsa verde, diced chilis, and seasoning to the crockpot. Mix well.
  • Next, add the chicken. Mix it around until it’s sitting partially covered by the salsa mixture.
  • Cook on high for 2 1/2- 3 hours or until the chicken is fully cooked. The cooking time will vary depending on how hot your crockpot runs.
  • Once cooked, remove the chicken and shred it. Place the chicken back in the crockpot and mix it around in the sauce.
  • Add 1/3 cup sour cream and mix again.
  • Serve over rice with your choice of toppings! I’ve listed everything I placed in my bowl above. Enjoy!

Equipment

crockpot
cutting board
measuring cups

Nutrition Per Serving

Calories: 380kcal | Carbohydrates: 34g | Protein: 32g | Fat: 11g | Fiber: 1g