Slow Cooker Salsa Verde Chicken is an easy 2 ingredient chicken recipe! Set your crockpot and forget it and then use the meat for tacos or salads. It’s juicy and perfectly cooked and so easy to make!

Shredded chicken in a slow cooker, mixed with a yellow-green sauce, likely a salsa or broth, on a light gray background.

It doesn’t get much easier than a 2-ingredient main dish like this crockpot salsa verde chicken recipe. It’s the best slow cooker recipe because it takes less than five minutes to prep, and then you leave it to simmer for a few hours.

You can also serve this slow cooker salsa chicken recipe in several different ways – we love to use salsa chicken to make tacos, but it’s also delicious served over garlic rice. The leftovers are great, too! I like to toss them with a salad for easy lunches. It’s one of our favorite recipes!

Two pieces of chicken breast covered in a yellow sauce are cooking inside a black slow cooker on a light gray surface.

How to make Slow Cooker Salsa Verde Chicken

Boneless skinless chicken breasts – while you can use chicken thighs or bone-in chicken, they will take longer. It’s important that the chicken is thawed (although technically you can use frozen chicken breasts but you have to be careful with those).
Green salsa or salsa verde – this coats the chicken in the crockpot and cooks it with a delicious flavor and keeps it tender.
The chicken will cook in about 2-3 hours on high, depending on the thickness of your breasts. It’s important to check the chicken after about an hour and a half so it doesn’t get over cooked and dry.
Once the chicken is 165°F it’s done and you can shred it.

Two white bowls filled with creamy shredded chicken, garnished with chopped parsley, sit on a gray surface with a bunch of fresh parsley nearby and a blue cloth in the background.

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Recipe Tips

You can use a 4.5-quart to 7-quart slow cooker for this recipe.
We love to make this slow cooker salsa verde chicken with green salsa, but red salsa works great, too.
Every slow cooker is different, so it’s good to check the chicken after two hours. Use an instant-read thermometer to check the temperature in the thickest part. If it’s 165°F, the chicken is done. If it’s less than that, cook it for up to an hour longer.
Store the leftover slow cooker salsa chicken in an airtight container in the fridge. They will keep well for three days. They’re great cold, or reheat them in the microwave. You can also put them in plastic containers in the freezer.

Make It a Meal

Tacos: Wrap the salsa chicken in corn tortillas or flour tortillas with your favorite taco toppings.
Enchiladas: Or, wrap salsa slow cooker chicken up in tortillas with some cheese, place them in a baking dish, and top them with enchilada sauce and cheese. Bake until hot and bubbly.
Nachos: Pile the shredded chicken on tortilla chips, add some cheese and bake until the cheese is melted. Add all of your favorite nacho toppings for a fun dinner.
Chicken Taco Bowls: Pile the shredded chicken on rice and add sour cream, guacamole, lettuce, tomatoes, and green onions for a delicious taco bowl.
Wraps: Use your favorite sandwich wraps and wrap the chicken up with lettuce, cheese, and other fillings you like for an easy wrap.
Salad: Toss the salsa chicken with lettuce, black beans, corn, diced bell peppers, and your favorite Mexican-style dressing for an easy taco salad.
Use to make burrito bowls, burritos, or anything like that!