Crockpot Salsa Verde Chicken

This easy slow cooker chicken recipe features tender, flavorful chicken shredded and mixed with spicy, smoky, and tangy salsa verde. Perfect for various meals throughout the week, this recipe is simple to make and highly versatile.

Ingredients

• 10 medium tomatillos
• 2 serrano or jalapeño peppers
• 4 garlic cloves
• ½ medium onion, diced
• ⅓ cup cilantro leaves, roughly chopped
• 1 tsp kosher salt
• 4 chicken breasts
• 1 tsp ground cumin
• Optional: ½ cup sour cream
• Optional: Fresh cilantro, chopped (for garnish)
• Optional: Cooked rice
• Optional: Avocado, sliced or diced
• Optional: Cassava flour or other tortillas
• Optional: Red onion, diced
• Optional: Cotija cheese or queso fresco

Preparation Time

• Total Time: 3 hours 30 minutes (high setting) / 5 hours (low setting)
• Prep Time: 25 minutes
• Cook Time: 3 hours (high setting) / 4-5 hours (low setting)
• Servings: 4+

Step 1: Preparing the Tomatillos

Remove the outer husks from the tomatillos.

Place the tomatillos on a baking sheet.

Step 2: Preparing the Peppers and Garlic

Add two serrano or jalapeño peppers to the baking sheet.

Add four unpeeled garlic cloves to the baking sheet.

Step 3: Broiling the Vegetables

Turn on the oven’s broiler.

Position the oven rack about six inches below the broiler.

Broil the vegetables for five to six minutes.

Flip the vegetables using tongs.

Broil for another five minutes.

Step 4: Making the Salsa Verde

Remove the vegetables from the oven and let cool.

Slice the stems off the peppers.

Place the peppers in a food processor or blender.

Transfer the tomatillos to the food processor.

Peel the garlic cloves and add them to the food processor.

Pour the tomatillo juices from the baking sheet into the food processor.

Add the diced onion, chopped cilantro, and salt to the food processor.

Pulse the food processor until smooth but slightly chunky.

Step 5: Cooking the Chicken

Place the chicken breasts in the crockpot.

Pour the salsa verde over the chicken.

Add salt and cumin to the crockpot.

Mix everything together with tongs or your hands.

Cover the crockpot and cook on high for three hours or on low for four to five hours.

Step 6: Shredding the Chicken

Remove the chicken breasts from the crockpot.

Shred the chicken using two forks.

Step 7: Combining Chicken and Salsa

Return the shredded chicken to the crockpot.

Mix the chicken with the remaining salsa verde.

Step 8: Serving Suggestions

Sprinkle with fresh cilantro (optional).

Serve over rice with avocado, sour cream, and cilantro (optional).

Serve in tortillas with red onion, avocado, and cotija cheese or queso fresco (optional).

Tips

Add ½ cup sour cream to the crockpot after the chicken is cooked for a creamy, tangy flavor.

You can also use store-bought salsa verde for convenience. If the chicken isn’t fall-apart tender after the initial cooking time, cook for an additional 30 minutes.

This salsa verde chicken can also be used in nachos, quesadillas, or chili.