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Easy Crockpot Salsa Verde Chicken (3 Ingredients, Best Recipe)

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This easy crockpot salsa verde chicken uses just three ingredients and a slow cooker to deliver tender, flavorful shredded chicken perfect for tacos, bowls, and more. It’s a set-it-and-forget-it meal that’s budget-friendly and crowd-approved.

Ingredients

Scale
  • 1.5 to 2 pounds boneless, skinless chicken thighs
  • 16 ounces (about 2 cups) salsa verde (thick and chunky variety)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/2 teaspoon cumin or garlic powder

Instructions

  1. Pat the chicken thighs dry with paper towels. Trim off any excess fat. Season both sides with salt and pepper (and cumin or garlic powder if using).
  2. Place the seasoned chicken thighs in the bottom of a 4- to 6-quart slow cooker in a single layer. Pour the entire jar of salsa verde over the top, ensuring each piece is covered.
  3. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2.5 to 3 hours, until the chicken shreds easily with a fork and reaches an internal temperature of at least 165°F. Do not open the lid during cooking.
  4. Remove the chicken to a cutting board or large bowl using tongs. Let rest for a couple minutes, then shred with two forks.
  5. Return the shredded chicken to the slow cooker with the salsa verde liquid. Stir to combine and let sit in the warm sauce for about 10 minutes.
  6. Taste and adjust seasoning if needed. Optionally, stir in a handful of chopped cilantro or a squeeze of lime juice before serving.

Notes

Use chicken thighs for best results; they stay moist and shreddable. Thicker salsa verde yields better texture. Do not open the lid during cooking. Leftover sauce can be used over rice or in tacos.

Nutrition

Keywords: crockpot salsa verde chicken, slow cooker chicken, 3 ingredient chicken, salsa verde chicken, easy chicken recipe

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