Flavorful and juicy salsa verde chicken made in the crockpot or instant pot. Takes only 7 ingredients and 5 minutes of prep!
Table of Contents
Crockpot Chicken with Salsa Verde
This recipe is made by cooking the chicken in salsa verde with spices and seasonings. I do this with red salsa too, but this green version is equally as yummy. It’s super flavorful and can be used so many different ways.
This and my chicken tinga recipe are some of of my favorite dump and go recipes. It can easily be made in the crockpot or Instant Pot and just takes 7 ingredients and 5 minutes of prep. The end result is super juicy and delicious chicken with tons of flavor!
You can serve this chicken over rice or use it for tacos, burritos, nachos, tostadas, enchiladas and taco salads. The toppings are key to make this dish feel special. Add as many or as little as you’d like. Then dig in! :)
Ingredients
All you need are the below ingredients to get started. If you like heat, feel free to add a can of green chiles or a jalapeno. I also like to add fresh cilantro right before serving.
- Chicken tenders
- Onion
- Salsa verde
- Garlic
- Chili powder
- Salt
- Cumin
- Oregano
How to Make Salsa Verde Chicken
You can make this recipe in both the crockpot and the instant pot. Both ways are super easy and make chicken that’s perfectly tender, juicy and flavorful every time.
- Place meat and onions in bottom of crockpot or instant pot.
- Whisk together the remaining ingredients and pour over the chicken.
- Crockpot: Cook on high for 3 hours or on low for 4-5 hours (until it shreds easily).
- Instant pot: Set to manual high pressure and cook for 12 minutes. Do a natural release for 12 minutes and then open the vent with an oven mit.
- Once cooked, shred the meat and place back in crockpot or instant pot. Toss in the juices, then stir in 1/4 cup fresh cilantro.
Ways to Serve
The serving ideas for this recipe are endless! You can keep it simple and serve with rice and beans, or use it to make popular Mexican dishes like enchiladas or tacos.
- With rice (or cooked quinoa) and beans
- Tacos
- Burritos
- Sheet pan nachos
- Tostadas
- Enchiladas
- Taco salads
More Mexican Crockpot Meals
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Salsa Verde Chicken Recipe
Equipment
Ingredients
- 1 cup salsa verde
- 2 teaspoons minced garlic
- 1 teaspoon chili powder
- 1 teaspoon Kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 ½ pounds boneless, skinless chicken tenders
- ½ cup chopped onion
- ¼ cup chopped cilantro , optional
For serving (optional): Tortillas, Chopped cilantro, Avocado, Lime
Instructions
- In a small bowl, whisk together the salsa verde, garlic, chili powder, salt, cumin and oregano.
- In the base of a crockpot, add the chicken and onions. Pour the salsa verde mixture over the top.
- Cover and cook on high for 3 hours or low for 4 to 5 hours, or until the chicken shreds easily.
- Shred chicken with 2 forks and toss in juice. Stir in cilantro, if using. Serve in tortillas with your favorite toppings, if desired.
Notes
- With rice (or cooked quinoa) and beans
- Tacos
- Burritos
- Sheet pan nachos
- Tostadas
- Enchiladas
- Taco salads
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
I love how simple this recipe is! I will definitely be making it for dinner this week!
I love this recipe, its super delicious and easier than I ever thought it would be~!