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Slow Cooker Salsa Verde Chicken That’s Full of Flavor

Slow Cooker Salsa Verde Chicken

Tender chicken slowly cooked in tomatillo salsa verde with warm spices, green chiles, lime, and cilantro. Serve it in tacos, bowls, enchiladas, quesadillas, or nachos.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Boneless, skinless chicken breasts or thighs
  • 16 ounces Tomatillo salsa verde
  • 1 small Small yellow onion, thinly sliced
  • 3 cloves Garlic, minced
Seasonings
  • 1 teaspoon Ground cumin
  • 1 teaspoon Chili powder
  • 1/2 teaspoon Dried Mexican oregano
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Black pepper
Optional Addition
  • 1 4-ounce can Diced green chiles
Finishing Ingredients
  • 1 tablespoon Fresh lime juice
  • 1/4 cup Fresh cilantro, chopped

Method
 

Step-by-Step
  1. Place the sliced onion and minced garlic in the bottom of the slow cooker.
  2. Season the chicken with cumin, chili powder, oregano, kosher salt, and black pepper. Add the seasoned chicken to the slow cooker.
  3. Pour the salsa verde over the chicken and add the diced green chiles if using. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until tender and at least 165°F internally.
  4. Transfer the chicken to a bowl and shred it with two forks. Return the shredded chicken to the salsa in the slow cooker.
  5. Stir in the lime juice and cilantro, then taste and adjust the salt before serving. For thicker sauce, leave the cooker uncovered on HIGH for 10–15 minutes.

Notes

Do not add extra broth unless the salsa is unusually thick. Chicken releases liquid as it cooks. Chicken thighs remain especially moist during longer cooking, while chicken breasts should be checked at the early end of the cooking range to prevent dryness.