Slow Cooker Salsa Verde Chicken

Who needs complicated dinners when you’ve got this ridiculously easy slow cooker salsa verde chicken in your life? Five minutes of prep time, a few hours of hands-off cooking, and boom—dinner that tastes like you actually know what you’re doing in the kitchen (even if your cooking skills are questionable at best).

The tangy zip of salsa verde transforms ordinary chicken into something extraordinary. This isn’t just any chicken dish—it’s that magical recipe you’ll find yourself making weekly because it’s practically impossible to mess up and versatile enough to use in tacos, burrito bowls, enchiladas, or just eaten straight from the container while standing in front of the fridge at midnight. Not that I’ve done that. (I totally have.)

Ingredients

• 2 pounds boneless, skinless chicken breasts or thighs
• 2 cups salsa verde (store-bought or homemade)
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon cumin
• 1/2 teaspoon pepper
• 1/4 teaspoon paprika

Steps

Slow Cooker Method

1. Place chicken breasts or thighs in the bottom of your slow cooker. Make sure they’re arranged in a relatively even layer to ensure consistent cooking.
2. Pour 2 cups of salsa verde directly over the chicken, making sure it’s completely covered. This helps keep the chicken moist during the long cooking process.
3. Sprinkle the minced garlic, salt, cumin, pepper, and paprika evenly over the chicken and salsa. The spices will infuse into the chicken as it cooks, creating layers of flavor.
4. Using a wooden spoon or silicone spatula, stir everything gently to combine well. This ensures the seasoning is distributed evenly throughout the dish.
5. Cover with the lid and cook on HIGH for 2-3 hours or on LOW for 4-6 hours. The chicken is done when it reaches an internal temperature of 165°F (74°C) and shreds easily with a fork.

Instant Pot Method

6. Add chicken, salsa verde, garlic, and all seasonings to the Instant Pot. Stir well to combine, making sure the chicken is coated with the salsa and seasonings.
7. Secure the lid and ensure the pressure valve is set to the “sealing” position. This creates the proper pressure environment for cooking.
8. Select high pressure and set the timer for 15 minutes. The Instant Pot will take approximately 10-15 minutes to come to pressure before the cooking time begins.
9. Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes. This helps the chicken retain moisture and finish cooking through.
10. After 5 minutes, carefully perform a quick release by turning the pressure valve to “venting.” Stand back to avoid the hot steam that will escape.

Final Step (Both Methods)

11. Remove the chicken from the cooking liquid and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. The chicken should pull apart easily—if it doesn’t, it may need a few more minutes of cooking time.
12. Return the shredded chicken to the slow cooker or Instant Pot and stir it back into the cooking liquid. Let it sit for 5 minutes to absorb the flavors before serving.

Smart Swaps

• Use boneless skinless chicken thighs instead of breasts for more flavor and moisture (same cooking time)
• Substitute homemade tomatillo salsa for store-bought salsa verde (use 1.5 pounds tomatillos, 1 jalapeño, 1/2 white onion, 2 garlic cloves, and 1/4 cup cilantro)
• Add 1 can (15 oz) rinsed black beans during the last 30 minutes of cooking for extra protein and fiber
• Mix in 1/2 cup Greek yogurt after cooking instead of sour cream for a tangier, protein-rich topping

Make It Diabetes-Friendly

• Choose a low-sugar salsa verde (under 2g sugar per serving) to reduce carb count by approximately 4g per serving
• Add 1 cup diced bell peppers and 1 cup diced zucchini to increase fiber content, which slows sugar absorption (adds only 3g net carbs per serving)
• Serve over 1/2 cup cauliflower rice (3g net carbs) instead of regular rice (22g net carbs) for a 19g carb reduction per serving
• Pair with 1 tablespoon full-fat sour cream which has a lower glycemic impact than reduced-fat versions and adds richness with minimal carbs

Pro Tips

• For maximum flavor, brown the chicken for 2-3 minutes per side in a hot skillet before adding to the slow cooker
• Don’t lift the slow cooker lid during cooking—each peek extends cooking time by 15-20 minutes
• The sauce will seem thin after cooking—for a thicker sauce, remove 1 cup of liquid after cooking and whisk in 1 tablespoon cornstarch, then return to pot and cook on HIGH for 10 minutes
• This recipe freezes beautifully for up to 3 months—portion into meal-sized containers before freezing