Best Crockpot Salsa Verde Chicken

Growing up, my idea of Mexican food was limited to ground beef tacos from a box kit. My mom would brown the meat, add the seasoning packet, and serve it with those crunchy shells that always seemed to break on the first bite.

Then I discovered salsa verde chicken in my crockpot, and it opened up a whole new world of easy Mexican cooking. The best part? It’s basically impossible to mess up. Just dump in some chicken, pour over the salsa verde, and let the slow cooker do all the work. No complicated techniques or long ingredient lists required.

What Kind of Tomatillos Should I Use?

When shopping for tomatillos, look for ones that are firm and bright green, with their papery husks intact and fitting snugly around the fruit. The size of your tomatillos doesn’t matter too much for this recipe – whether they’re golf ball or tennis ball sized, they’ll work just fine. Fresh tomatillos are always best for salsa verde, but if you can’t find them, canned tomatillos can work in a pinch (you’ll need about 20 ounces to replace the fresh ones in this recipe). Just remember to peel off the husks and give your tomatillos a good rinse before using them, as they have a naturally sticky coating under their husks.

Options for Substitutions

This crockpot recipe is pretty adaptable – here’s what you can swap if needed:

• Tomatillos: If you can’t find fresh tomatillos, you can use 2 (11-ounce) cans of tomatillos, drained. In a real pinch, you could even use store-bought salsa verde, though the flavor won’t be quite the same.
• Serrano/Jalapeño peppers: These peppers are interchangeable – serranos are spicier than jalapeños. You can also use poblano peppers for a milder heat, or add a small can of diced green chiles instead.
• Chicken breasts: Feel free to use chicken thighs instead – they actually stay more tender in the slow cooker. You’ll want to use about 6-8 thighs to match the amount of meat.
• Sour cream: Greek yogurt makes a great substitute for sour cream. You can also use Mexican crema if you can find it.
• Cotija cheese/queso fresco: If you can’t find these Mexican cheeses, try using feta cheese – it has a similar salty, crumbly texture. For a milder option, try shredded monterey jack.
• Cilantro: If you’re not a cilantro fan, you can use fresh parsley instead, though it will change the traditional flavor profile a bit.

Watch Out for These Mistakes While Cooking

The biggest mistake when making crockpot salsa verde chicken is skipping the roasting step for your tomatillos, peppers, and garlic – this crucial step adds a deep, smoky flavor that makes all the difference in your final dish. Another common error is adding too much liquid to your slow cooker; remember that chicken releases its own juices during cooking, and too much extra liquid will make your sauce watery instead of rich and flavorful. To get the most tender chicken, avoid overcooking it – while slow cookers are forgiving, chicken breasts can become dry if left cooking too long, so aim for 4-6 hours on low or until the internal temperature reaches 165°F. For the best results, shred your chicken while it’s still hot and return it to the sauce to soak up all those amazing flavors, and don’t forget to taste and adjust the seasoning before serving since slow cooking can mellow out the initial salt and spice levels.

What to Serve With Salsa Verde Chicken?

This zesty Mexican-inspired chicken dish is perfect served over a bed of fluffy white rice or cauliflower rice if you’re keeping things low-carb. You can also warm up some corn or flour tortillas to make quick tacos – just add your favorite toppings like shredded lettuce, diced tomatoes, and extra cilantro. For a complete meal, serve a side of black beans or pinto beans seasoned with a little cumin and garlic. If you want to add some crunch, a simple cabbage slaw with lime juice and a pinch of salt makes a really nice contrast to the tender chicken.

Storage Instructions

Keep Fresh: This salsa verde chicken is perfect for meal prep! Place it in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get even better after a day or two as everything mingles together.

Freeze: You can freeze the chicken and salsa verde mixture in a freezer-safe container for up to 3 months. Just skip adding the toppings like avocado, sour cream, and cheese until you’re ready to serve. It’s super handy to portion it into individual containers for quick meals later!

Reheat: When you’re ready to eat, warm up the chicken in the microwave, covered, for 2-3 minutes or until heated through. You can also reheat it in a skillet over medium-low heat. Add a splash of chicken broth if it seems a bit dry. Then top with fresh avocado, cheese, and other garnishes.

Preparation Time	15-20 minutes
Cooking Time	180-300 minutes
Total Time	195-320 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 100-110 g
• Fat: 25-30 g
• Carbohydrates: 40-45 g

Ingredients

• 10 medium tomatillos
• 2 serrano or jalapeño peppers
• 4 unpeeled garlic cloves
• 1/2 medium onion, diced
• 1/3 cup roughly chopped cilantro leaves
• 1 teaspoon kosher salt
• 4 chicken breasts
• 1 teaspoon ground cumin
• 1/2 cup sour cream (optional)
• Diced avocado (for serving)
• Diced red onion (for serving)
• Cojita cheese or queso fresco (for serving)

Step 1: Prepare and Broil the Ingredients

Start by preheating your oven’s broiler and adjusting the oven rack to about six inches below the broiler.

Remove the outer husks from 10 medium tomatillos and place them on a baking sheet.

Add 2 serrano or jalapeño peppers (based on your preferred level of spiciness) and 4 unpeeled garlic cloves to the baking sheet.

Broil for 5-6 minutes until they begin to char, then flip and broil for another 5 minutes.

Once done, remove them from the oven and allow them to cool for about 5 minutes.

Step 2: Make the Salsa Verde

Once the broiled ingredients have cooled slightly, slice the stems off the peppers.

Transfer the tomatillos, peppers, and garlic into a food processor or blender, ensuring you pour in all the juices from the baking sheet.

Add half of a diced medium onion, 1/3 cup of roughly chopped cilantro leaves, and 1 teaspoon of kosher salt.

Pulse several times until the mixture is smooth yet slightly chunky.

Step 3: Cook the Chicken with Salsa Verde

In a crockpot or slow cooker, place 4 chicken breasts.

Pour the homemade salsa verde over the chicken.

Sprinkle in 1 teaspoon of kosher salt and 1 teaspoon of ground cumin.

Using tongs or your hands, mix everything until well combined.

Cover the crockpot and set it to cook for 3 hours on high or 4-5 hours on low.

Step 4: Shred and Combine the Chicken

Once the chicken is cooked, remove the breasts from the crockpot and place them on a cutting board.

Use two forks to shred the chicken into pieces.

Return the shredded chicken to the crockpot and mix it well with the remaining salsa verde.

Step 5: Serve Your Dish

Before serving, you can optionally sprinkle freshly chopped cilantro over the chicken for added flavor.

For a delicious rice bowl, add a few spoonfuls of rice to a plate and top with the salsa verde chicken, avocado, sour cream, and cilantro.

Alternatively, for tacos, fill tortillas with the salsa verde chicken and add diced red onion, avocado, and cotija cheese or queso fresco.

For a creamy twist, stir in 1/2 cup of sour cream into the cooked salsa verde chicken before serving.