Description
Slow Cooker Chicken in Green Salsa is a simple and flavorful Mexican-inspired dish where tender chicken breasts or thighs are slow-cooked in vibrant salsa verde combined with aromatic garlic, onions, and warm spices. This versatile recipe is perfect for tacos, burritos, rice bowls, or enchiladas, making it an excellent choice for busy weeknights or meal prepping healthy dinners.
Ingredients
Chicken and Vegetables
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chiles
Salsa & Seasonings
- 2 cups salsa verde (green salsa)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp chili powder
- 1 tsp kosher salt
- ½ tsp black pepper
- Juice of 1 lime
- ¼ cup chopped fresh cilantro
Instructions
- Prepare slow cooker: Lightly grease the slow cooker insert with olive oil to prevent sticking and help with flavor.
- Add onions: Arrange the thinly sliced yellow onion evenly on the bottom of the slow cooker to create a flavorful base layer.
- Layer chicken: Place the boneless, skinless chicken breasts or thighs on top of the onions, ensuring even distribution.
- Season chicken: Sprinkle the chicken evenly with ground cumin, dried oregano, chili powder, kosher salt, and black pepper for a warm and well-rounded flavor.
- Add garlic and green chiles: Scatter the minced garlic and diced green chiles over the seasoned chicken.
- Pour salsa verde: Pour the salsa verde gently over the chicken and other ingredients, making sure everything is coated.
- Cook: Cover the slow cooker and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is very tender and easily shreds with a fork.
- Shred chicken: Remove the chicken pieces and shred them using two forks or a mixer for easy shredding.
- Combine: Return the shredded chicken back into the slow cooker, stirring it well into the sauce to absorb all the flavors.
- Finish with lime and cilantro: Stir in the lime juice and chopped fresh cilantro just before serving to add brightness and freshness.
Notes
- Using boneless chicken thighs instead of breasts yields moister, juicier shredded chicken.
- This chicken is fantastic for tacos, burritos, quesadillas, rice bowls, or served over cilantro-lime rice for a complete meal.
- Freeze any leftovers in an airtight container for up to 3 months to enjoy later.
- Enhance the dish by topping with avocado slices, sour cream, crumbled cotija cheese, or pickled red onions for extra flavor variety.
- Prep Time: 10 minutes
- Cook Time: 6 hours (LOW) or 3–4 hours (HIGH)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-Inspired
