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Salsa Verde Chicken

Flavorful and juicy salsa verde chicken made in the crockpot or instant pot. Takes only 7 ingredients and 5 minutes of prep! 

Salsa verde chicken cooked in crockpot.
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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 in so many different ways.

This recipe, Mexican chicken in crockpot and my chicken tinga recipe are some 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 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 making this dish feel special. Add as many or as few 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.

Salsa verde chicken ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Chicken tenders: The main ingredient is chicken! Chicken tenders are used for this recipe to keep it simple and have tender meat. You can also use chicken breast too.
  • Salsa Verde: Make your homemade salsa verde or purchase it at the store in a bottle.
  • Onion: Chop the onion into small pieces.
  • Garlic: This is always a favorite ingredient in most dinner recipes. Take the garlic and mince it for the crockpot or instant pot salsa verde chicken recipe.
  • Chili powder: Add a little heat to the chicken. With other ingredients, this chili powder will be subtle. Use more or less heat depending on the chili powder amounts.
  • Salt: Balance out the ingredients with salt! Give that added boost and help the ingredients mix together.
  • Cumin: A rich and hearty seasoning that is warm and flavorful.
  • Oregano: It is a spicy and pungent flavoring that adds to any chicken dish.

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.

The process of making salsa verde chicken.
  1. Mix: Whisk together the remaining ingredients and pour over the chicken.
  2. Layer: Place meat and onions in the bottom of the crock pot or instant pot.
  3. Crockpot: Cook on high for 3 hours or on low for 4-5 hours (until it shreds easily).
  4. 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 mitt.
  5. Shred: Once cooked, shred the meat and place it back in the 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.

Up close photo of salsa verde chicken being lifted up from the gold fork.

Recipe FAQs

What can I do with a jar of salsa verde?

This salsa verde chicken is the perfect answer! It is tender and juicy chicken with all the authentic Mexican flavor.

What does Verde sauce taste like?

Salsa Verde is a tangy, sweet, and savory sauce that is favored on chips, burritos, tacos, and enchiladas.

Why is salsa verde green?

Salsa Verde sauce is green because most of the ingredients that make up the sauce are green in color. Green chili peppers and tomatillos are both green.

What can you make with salsa verde chicken?

Take your salsa verde to the next level when pairing it with chicken. Make it healthy with a lettuce wrap or flour tortillas and wrap salsa verde chicken inside. Burrito bowls are a favorite and

5 star review

“I love this recipe, its super delicious and easier than I ever thought it would be~!”

-Claudia

Storing and Reheating

Place any leftover salsa Verde chicken in an airtight container and store it in the fridge for five to seven days. When ready to reheat, place in the microwave or the oven until the chicken has reached a warm-to-hot temperature.

Salsa verde chicken in a bowl.

More Mexican Crockpot Meals

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Salsa Verde Chicken Recipe

5 from 4 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Flavorful and juicy salsa verde chicken made in the crockpot or instant pot. Takes only 7 ingredients and 5 minutes of prep! 
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 6

Video

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

    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.
    To make in Instant Pot: Place chicken and onions in bottom of Instant Pot. Whisk together the salsa verde, garlic, chili powder, salt, cumin and oregano. Then pour over chicken. Set to manual high pressure and cook for 12 minutes. Let it naturally release for 12 minutes and then open the vent with an oven mitt. Then shred the meat and toss in juices.
    Spice: Add a can of green chiles and jalapenos if you’d like to add extra kick.
    Storage: Store in an airtight container in the refrigerator up to 4 days.

    Nutrition

    Calories: 156kcal | Carbohydrates: 4g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 797mg | Potassium: 535mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 419IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Main Dish
    Cuisine: Mexican

    Did you make this recipe? Don’t forget to give it a star rating below!

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