Salsa Verde Chicken

This Salsa Verde Chicken recipe is an easy slow cooker dinner the whole family will LOVE! Juicy chicken with just a hint of spice, perfect for serving in tacos or burritos or for using in all of your favourite Mexican-style recipes! Just 15 minutes of hands-on cooking!

 

If you’re a busy parent cooking for a family you’ll already know how valuable easy, hands-off recipes can be. This Salsa Verde Chicken recipe is one of our favourite easy recipes, both for simple weeknight-friendly meals and also for meal prep! We do our best to keep the freezer packed with portions of Salsa Verde Chicken because we love to enjoy it in tacos and burritos, and we love throwing it into a batch of Mexican Tortilla Soup in a pinch too!

We’ve shared so many easy low maintenance recipes just like this one – these easy Beef Barbacoa Tacos, this Mississippi Pot Roast, and this Slow Cooker Bolognese Sauce can all be made in the slow cooker or Crock Pot too, with just a few minutes of actual hands-on cooking.

With just a few simple tips and tricks you’ll be well on your way to Salsa Verde Chicken success!

Even though salsa verde brings a lot of flavour, seasoning the chicken itself with salt, pepper, and cumin ensures the meat is well seasoned all the way through, not just on the outside.

Try to use chicken breasts that are close in size so they cook evenly. If one piece is much thicker than the others, it may need extra time to shred properly and the others might become overcooked. If necessary, cut the chicken into pieces that are evenly sized.

It can be tempting to add broth or water, but don’t! The chicken releases plenty of juices as it cooks, and extra liquid can dilute the flavour and make the chicken watery.

The chicken is ready when it pulls apart effortlessly with two forks. If it resists shredding, give it another 20 to 30 minutes and check again. You can also test the internal temperature with an instant read thermometer to check for doneness (74 degrees Celsius or 165 degrees Fahrenheit). Here are our top kitchen thermometers that won’t break the bank (paid links):

• Lavatools Javelin Instant-Read Thermometer
• ThermoPro Instant-Read Thermometer
• OXO Good Grips Precision Instant-Read Thermometer

Shredding the chicken in the Crock Pot allows it to soak up all the salsa verde and cooking juices, which keeps it moist and super flavourful.

Cottage cheese becomes creamy and smooth when fully blended. Take the time to blend it well so the crema has a silky texture instead of a grainy one. You can also use Greek yogurt to make the crema instead of cottage cheese, or for a more creamy sauce, use half Greek yogurt and half sour cream.

If you want a drizzleable sauce, add the reserved chicken juices a tablespoon at a time until you reach the consistency you like. This keeps the flavour balanced and prevents the sauce from becoming too thin.

This salsa verde chicken works because it’s one of those recipes that meets you where you are. You can throw it together in the morning, walk away from it, and come back knowing dinner is already handled and all you’ve got to do is prep a few fixings. There’s no babysitting, no complicated prep, and no juggling multiple pans, which is exactly what makes it such a reliable recipe for busy days.

From a cooking standpoint, the slow cooker does all the work. The chicken gently cooks in the salsa verde, staying juicy and tender while absorbing tons of flavour the entire time. There’s no risk of over-seasoning or drying it out, and shredding the chicken right in the cooking juices means every bite is coated in flavour.

What really makes this recipe shine is how flexible it is once it’s cooked. One batch can turn into tacos, bowls, soups, wraps, or quick lunches throughout the week. It’s the kind of base recipe that saves you time and mental energy, because you’re not starting from scratch every night. Add the simple crema (which is totally optional), some pickled onions, cheese, and tortillas, and suddenly a very basic slow cooker meal feels just a little bit more elevated.

Oh, and did we mention that just 4 small tacos packs 40 grams of protein!? Yeah, that’s a meal that works!

This shredded chicken is incredibly versatile and works in so many meals. Here are just a few ways we love to serve it!

• Tacos with pickled onions, avocado, cotija, and lime
• Burrito bowls with rice, beans, and roasted vegetables
• Mexican-style tortilla soup as a protein boost
• Quesadillas or grilled wraps
• Nachos layered with cheese and fresh toppings
• Stuffed sweet potatoes or baked potatoes
• Taco salads or grain bowls

It’s one of those base recipes you can make once and use all week in all kinds of different meals!

This salsa verde chicken is designed to be flexible, so you can adjust it based on what you have, how you like to eat, or who you’re feeding.

1. Swap the cut of chicken. Chicken breasts are lean and shred easily, but chicken thighs are an excellent option if you want extra richness and moisture. Thighs are especially forgiving if you plan to reheat or freeze the chicken, since they stay juicy no matter how many times you thaw and reheat them.
2. Adjust the heat level. The spice level depends almost entirely on the salsa verde you choose. Use a mild salsa for a family-friendly version, or a spicy one if you like heat. You can also stir in a pinch of chili flakes, cayenne, or a splash of hot sauce at the end if you want to dial things up without overpowering the dish.
3. Make it creamy or keep it light. For a richer filling, stir some or all of the crema directly into the shredded chicken. This works especially well for tacos, burritos, and quesadillas. If you prefer a lighter option, keep the crema on the side and drizzle it over individual servings instead. Or, skip the crema altogether!
4. Try a different sauce base. If you don’t have salsa verde on hand, you can use a green enchilada sauce for a similar flavour. The result will be slightly smoother and a bit less bright, but still delicious and very usable in the same ways. You could also use regular salsa for a more tomato-based sauce.
5. Make it dairy-free. Skip the crema altogether or replace it with a simple avocado sauce made from blended avocado, lime juice, salt, and a splash of water. This keeps the dish creamy without using dairy. You can also substitute coconut or soy yogurt for the cottage cheese.
6. Add extra seasoning. The recipe is intentionally simple, but you can easily layer in more flavour. Garlic powder, onion powder, and smoked paprika all work well in this recipe without taking away from the flavours of the salsa verde.
7. Bulk it up. Stir in a can of drained black beans after shredding for a heartier filling that stretches the recipe further. This works especially well if you’re feeding a crowd or using the chicken for bowls and salads for meal prep.
8. Turn it into a saucier dish. If you like extra sauce, stir in a little more salsa verde or some of the crema right before serving. This is especially helpful if the chicken has been reheated and you want to refresh the texture and make it a bit juicier.

Store leftover salsa verde chicken in an airtight container in the fridge for up to 3 days. Keep the chicken and crema stored separately for the best texture.

To freeze, let the chicken cool completely, then transfer it to freezer-safe containers or bags with some of the cooking juices to keep it moist. Freeze for up to 3 months.

Thaw from frozen overnight in the fridge and reheat gently on the stovetop in a skillet with a splash of water or chicken stock, or in the microwave. Don’t forget to add a splash of water or salsa verde if needed.

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