If you’ve got 5 minutes, you’ll be on your way to the easiest Salsa Verde Chicken you’ll ever make (and love)! With just 5 ingredients and 5 minutes of prep time, it’s one of the easiest meals to put together and can be made in either the Instant Pot or Crockpot. And did we mention how versatile it is? It’s delicious over cauliflower rice as a Whole30 or Paleo meal or wrapped in a tortilla a taco with all of your favorite toppings.
Updated on February 12, 2021. Originally posted on September 19, 2016.
Salsa Verde Chicken makes for a quick and easy dinner for the weeknight
We love slow-cooked chicken chile verde! But we don’t always have an entire day to chop, sauté, simmer, and wait. So we created this ridiculously easy Salsa Verde Chicken recipe with the ‘set it and forget it’ mentality of the slow cooker. Need something even quicker? We’ve got you — there are Instant Pot directions for this recipe here too!
This recipe uses chicken in place of the pork, making this a cousin to the pork chile verde. It’s super versatile and just mildly spicy so it’s kid-friendly too.
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Ingredients for Salsa Verde Chicken
- Chicken – our favorite is to use a combination of boneless chicken thighs and chicken breasts, providing a nice balance of dark and white meat.
- Salsa Verde – a jar of salsa verde. We like the Trader Joe’s brand as it’s nice and mild, but any brand will work and they range from mild to medium such as Herdez, Pace, and Frontera. If you want to make your own, here is a recipe from Cookie and Kate.
- Green chilis – a can of fire-roasted green chilis.
- Cumin
- Oregano
- Sea salt and pepper – to taste
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How to make our Salsa Verde Chicken recipe.
This dish literally takes 5 minutes to prep. Talk about a weeknight dinner staple!
To make Salsa Verde Chicken in a Crockpot:
- Place the chicken in the bottom of the slow cooker.
- In a small bowl, combine salsa, green chiles, cumin, and oregano. Pour over chicken.
- Place lid on the slow cooker and cook on LOW heat for 4 – 6 hours.
- Remove lid and allow the chicken to cool slightly before shredding it with 2 forks right in the slow cooker. Season with salt and pepper to taste.
- Serve over cauliflower rice, cooked rice, or in a lettuce leaf wrap or tortilla of choice with optional toppings, if desired.
To make Salsa Verde Chicken in an Instant Pot:
Don’t worry, we have the Instant Pot directions right here to help you get dinner on the table even faster.
- Place ingredients in the Instant Pot. Put the lid on and make sure the vent is sealed.
- Set Instant Pot to ‘High Pressure’ setting then set the cooking time for 15 minutes.
- Once cooking is completed, allow natural releasing of pressure for 5 minutes then switch the valve to ‘vent’.
- When all of the pressure releases and the lid unlocks, remove the chicken and shred the chicken with two forks. Toss chicken back into the pot to coat with sauce (or carefully shred the chicken right in the pot, if you’d like).
Some Like It Hot – How To Add More Spice!
For this milder version of Salsa Verde Chicken (Crockpot or Instant Pot), we used Trader Joe’s Salsa Verde (Fresh tomatillos, green chile, water, onions, fresh jalapenos, salt, and spices). The Hatch Valley Salsa, also from Trader Joe’s, is a bit spicer thanks to those amazing Hatch chiles that are grown in the arid desert of New Mexico.
No Trader Joe’s nearby? No worries. Any brand will work and they range from mild to medium so you can choose one based on your preference. Brands include Herdez, Pace, and Frontera for example. If you want to make your own salsa verde, here is a recipe from Cookie and Kate.
Need even more heat? Grab some hatch chilis or jalapeno peppers and toss a few into the pot and revel in their spicy glory. Alternatively, you can grab a can of hot roasted green or Hatch chiles to stand in for the milder ones.
Curious about how to choose the best quality chicken? Check out this post where we help you decode poultry labels
How to serve Instant Pot or Slow Cooker Salsa Verde Chicken
There are so many ways you can serve this protein — get creative with it! Here are some of our favorite ideas:
- Serve over cauliflower rice and top with sliced jalapeno, sliced radish, fresh cilantro, and fresh lime juice. For the cauliflower rice, easily grab a bag of frozen from the grocery store or make your own cauliflower rice.
- Chicken Verde lettuce wraps – using leaf lettuce (we like romaine or butter) fill the center with shredded chicken verde, jalapeno slices, diced avocado, and a dollop of coconut cream.
- Salsa Verde chicken tacos – grab your favorite taco shell (flour, gluten-free, or corn shell), fill with shredded chicken, and top with shredded lettuce, cilantro, green chilis, avocado slices, and fresh lime juice, and a sprinkle of sea salt.
How to Meal Prep and Freeze Salsa Verde Chicken
If you’re prepping ahead, this Slow Cooker Salsa Verde Chicken (also known as Chicken Chile Verde) is the ultimate freezer-friendly meal. After the chicken has cooked, shred the meat, then let it cool completely, transfer to a freezer-friendly, airtight container/bag and freeze for up to 3 months.
When it comes to thawing the meat, pull the container out the night before and let thaw in the fridge. To reheat in the microwave, start with 2 minutes and add 30 seconds at a time until hot. To reheat on the stovetop, place the chicken in a saucepan with a splash of water over medium heat and cook for 3-5 minutes or until hot, stirring occasionally.
Add this easy and family-pleasing Slow Cooker Chicken Chile Verde to your meal plan this week!
- White Chicken Chili (Slow Cooker)
- Slow Cooker Buffalo Chicken
- Instant Pot Taco Soup (with Slow Cooker instructions)
- Slow Cooker Chicken Chili Verde Stew
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Salsa Verde Chicken (Crockpot or Instant Pot)
If you’ve got 5 minutes + a slow cooker, you’re on your way to the easiest Salsa Verde Chicken (Crockpot or Instant Pot) you’ll ever make (and love)! With just 5 ingredients and 5 minutes of prep time, it’s the easiest salsa verde chicken you’ll ever put together thanks to the crockpot (or Instant Pot).
Ingredients
- 2 pound boneless, skinless chicken thighs and/or breast (we like to use a pound of each)
- 1 (12-ounce) jar Salsa Verde (such as Trader Joe’s)
- 1 (4-ounce) can fire-roasted green chiles
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- Fine salt and pepper to taste
For serving options: Cauliflower rice (or cooked rice – not Whole30), lettuce leaves or your favorite tortillas (not Whole30).
For optional toppings: Fresh cilantro, lime wedges, sliced jalapeño, diced avocado and/or thinly sliced radishes for serving.
Instructions
Slow Cooker Directions:
- Place the chicken in the bottom of the slow cooker.
- In a small bowl, combine salsa, green chiles, cumin, and oregano. Pour over chicken.
- Place lid on the slow cooker and cook on LOW heat for 4 – 6 hours.
- Remove lid and allow the chicken to cool slightly before shredding it with 2 forks right in the slow cooker. Season with salt and pepper to taste.
- Serve over cauliflower rice, cooked rice or in a lettuce leaf wrap or tortilla of choice with optional toppings, if desired.
Instant Pot Directions:
- Place ingredients in the Instant Pot. Put the lid on and make sure the vent is sealed.
- Set Instant Pot to ‘High Pressure’ setting then set the cooking time for 10 minutes.
- Once cooking is completed, allow natural releasing of pressure for 5 minutes then switch the valve to ‘vent’.
- When all of the pressure releases and the lid unlocks, remove the chicken and shred the chicken with two forks. Toss chicken back into the pot to coat with sauce (or carefully shred the chicken right in the pot, if you’d like).
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Nutrition Information
- Serving Size: 3 oz. chicken without toppings
- Calories: 195
- Fat: 7g
- (Sat Fat: 3g)
- Sodium: 495mg
- Carbohydrate: 5g
- (Fiber: 3g
- Sugar: 1g)
- Protein: 27g
Dietary
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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
I made this with was extremely pleased with the results. Easy and so tasty! Will make again but thinking of doubling the amount of chicken so I have more left overs to freeze. Do I need to add a lot more cooking time if I use 4 lbs of chicken breast?
Kind regards,
Alex
Hi Alex,
I’m so happy to hear you loved this recipe. Like you, I love doubling recipes like these so I have more leftovers to freeze. You likely won’t need to add any extra cooking time if you use 4 lbs. of chicken especially if you stir it halfway through the cooking time. Hope that helps!
Hi guys!
If I double the amount of chicken, would you suggest doubling the entire recipe? I am trying to make this for 10-12 people! Also, would you say this is a less “soupier” version of chili verde? If so, would adding chicken broth/stock taste okay?
Thanks for all your help! Can’t wait to make it!
Hi Leilani,
Yes, if you double the chicken you’ll want to double the other ingredients as well. This is definitely less soupy and more like carnitas – shredded meat with a bit of liquid.
I don’t think the sodium level is correct. Can you fix that? I’m trying to watch my sodium. Thanks!!
Thanks for pointing that out. I updated the nutritionals.
Thanks! I’m actually making this again for my girls weekend in two weeks. So easy….and I make it like a taco bar (guac, raw onion, sour cream, torts, tomato) It really was fantastic! Thanks!
Awesome! Your taco bar is going to be such a hit. Enjoy your girls weekend!
I’m making this for the second time tonight, I will use it as a topping to my famous nachos which will now be even more famous now that I got this secret weapon! Great stuff, and couldn’t be easier to make!
Awesome! Your famous nachos sound amazing – glad we could help you make them even more famous!
I’m new to cooking! I Made this and it was so easy. And it was good too! I had to add salt as it was bland, but I’m watching my salt so I didn’t put too much. Hubby and my toddler loved it with spanish rice.
Easy to meal-prep for lunch too! How long do you think this would last in the fridge?
Hi Madea,
Thank you for your kind words! Often slow cooker recipes will lose their ‘salty’ taste after cooking low and slow so salting before serving as you did is always recommended.
I keep this in the fridge for up to 4 days and freeze any leftover in small portions for easy thaw, reheat and eat meals later on.
I’d like to add some kind of beans to this recipe. What would you suggest? And would I add them at the beginning of cook time, or later? It sounds amazing, as is! Can’t wait to try it 🙂
Hi Summer,
Pinto beans are great in this recipe. If you’re using canned beans, I’d suggest draining/rinsing them and adding them when there’s about an hour left of cooking time to prevent them from getting too mushy.