Description

Tender, juicy, and packed with zesty flavor, Crockpot Salsa Verde Chicken is a set-it-and-forget-it dish that’s perfect for busy weeknights or lazy weekends. With just a handful of ingredients and minimal prep, you can enjoy flavorful shredded chicken that’s versatile enough for tacos, burrito bowls, enchiladas, or salads. It’s a crowd-pleaser with just the right touch of tang and spice.

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Ingredients

Scale

For the Chicken:

2 lbs boneless, skinless chicken breasts (or thighs for juicier texture)
2 cups salsa verde (store-bought or homemade)
1 tsp garlic powder
1 tsp onion powder
½ tsp cumin
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
Juice of 1 lime
½ cup chicken broth or water (for moisture)

Optional Add-ins:

1 small yellow onion, thinly sliced
1 jalapeño, sliced (for extra heat)
¼ cup chopped cilantro (for a fresh finish)

For Serving:

Warm corn or flour tortillas
Cooked white or brown rice
Shredded lettuce or cabbage
Avocado slices or guacamole
Fresh lime wedges
Sour cream or Greek yogurt
Shredded cheese

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Instructions

Step 1: Prep Your Ingredients
Place chicken breasts in the bottom of the crockpot. Season with garlic powder, onion powder, cumin, smoked paprika, salt, and pepper.

Step 2: Add the Flavor
Pour the salsa verde over the chicken. Add the lime juice and chicken broth (or water) to keep everything juicy. If you’re using sliced onions or jalapeños, add them now as well.

Step 3: Slow Cook It
Cover and cook on low for 6–7 hours or on high for 3–4 hours. The chicken should be very tender and easy to shred with a fork.

Step 4: Shred the Chicken
Once cooked, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir to combine it with the juices.

Step 5: Serve & Enjoy
Serve hot with your favorite toppings and sides. Spoon it into tacos, layer over rice bowls, or stuff it into burritos or enchiladas.

Notes

Use Thighs for Extra Juiciness – Chicken thighs stay more tender over long cooking.
Homemade Salsa Verde – If you have time, make your own for added freshness and control over spice.
Don’t Overcook – Check at the 6-hour mark if using the low setting to avoid drying out the chicken.
Deglaze with Lime – A little lime juice at the end brightens everything up.
Make It Spicy – Add diced jalapeños or a dash of hot sauce for heat.

Prep Time: 10 minutes
Cook Time: 6 hours (low) or 3 hours (high)
Cuisine: Mexican-Inspired