Crockpot Salsa Verde Chicken is a flavor-packed, easy weeknight dinner made with juicy chicken breasts, red bell peppers, garlic, and a zesty blend of chili powder, cumin, and lime juice. Everything simmers together in the slow cooker with salsa verde for tender, shredded chicken that’s perfect for tacos, burrito bowls, or serving over rice. It’s the kind of set-it-and-forget-it meal that makes busy weeknights a breeze, and it’s incredibly easy to put together! If you prefer to skip the slow cooker, try my baked Salsa Verde Chicken for a delicious oven-baked version!
Ingredients & Substitutions
- Chicken: I used boneless, skinless chicken breasts for this recipe. But, chicken thighs would also work. Just make sure the chicken is cooked to an internal temperature of 165°F.
- Red Bell Peppers: Red bell peppers add a sweet flavor and pop of color to the dish, but you can use any color bell pepper you like. Yellow, orange, or even green will all work!
- Spices & Seasonings: The chili powder, paprika, cumin, salt, and pepper give the chicken lots of flavor. They make it taste a little smoky, a little spicy, and really delicious.
- Salsa Verde: Salsa verde is a green sauce made with tomatillos, green chilies, garlic, and lime. It tastes a little tangy, and a little spicy, and adds a lot of flavor to the chicken. Homemade or store-bought salsa verde would work.
- Lime Juice: The lime juice adds a bright, fresh flavor and helps tenderize the chicken as it cooks. It also balances the spices and makes the whole dish taste lighter and more delicious. Freshly squeezed lime juice is best. You will need about 4-5 medium limes for 1/2 cup juice for this recipe.
How To Shred Chicken For Crockpot Salsa Verde Chicken
After the Salsa Verde Chicken is fully cooked and tender, use two forks to pull it apart right in the slow cooker. You can also use tongs or a hand mixer on low speed if you want to shred it faster. Mix the shredded chicken into the sauce so it soaks up all the yummy flavor. Shredding chicken in the crockpot is easy and makes the meat perfect for tacos, rice bowls, or burritos!
What To Serve With Salsa Verde Chicken
Here are some delicious options I recommend serving with salsa verde chicken:
- Rice (white, brown, or my copycat cilantro-lime rice)
- Tacos: Serve the shredded salsa verde chicken in soft flour tortillas or crunchy taco shells with toppings like avocado, cheese, and sour cream!
- Use it to make a chicken burrito bowl.
- Serve with a side dish like roasted sweet potatoes, roasted carrots, or refried beans.
- Corn on the Cob or Creamed Corn
How To Store and Reheat Salsa Verde Chicken
If you have leftovers, you can store Salsa Verde Chicken in an airtight container in the refrigerator for up to 3 to 4 days. Make sure the chicken cools down first before putting it away. When ready to eat it again, reheat the chicken in the microwave in 30-second steps, stirring in between, until it’s hot. Or warm it up in a pan on the stove with a little water or chicken broth to keep it juicy. Storing and reheating Salsa Verde Chicken is easy, and it still tastes great the next day!
Can I Freeze Crockpot Salsa Verde Chicken
Yes, you can freeze Salsa Verde Chicken leftovers! After the chicken cools down, put it in a freezer-safe container or zip-top bag. Make sure to label it with the date. You can freeze Salsa Verde Chicken for up to 3 months. When you’re ready to eat it, let it thaw in the refrigerator overnight. Then, reheat it in the microwave or on the stove until it’s hot.
Crockpot Salsa Verde Chicken
Ingredients
- 2 red bell peppers, sliced
- 3 teaspoons garlic, minced
- 2 pounds boneless, skinless chicken breasts
- 2 teaspoons chili powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup (240 g) salsa verde
- ½ cup fresh lime juice
- chopped fresh cilantro, for garnish
Instructions
- Layer sliced peppers and minced garlic in the bottom of the bowl of a slow cooker.
- In a small bowl, stir together the chili powder, paprika, cumin, salt, and pepper. Season the chicken evenly with the spice mix, then place the chicken on top of the peppers.
- Pour salsa verde and lime juice evenly over the chicken.
- Cover and cook on high for 3–4 hours or low for 6-7 hours, until the chicken is fully cooked and reaches an internal temperature of 165°F.
- Shred the chicken in the slow cooker and stir to coat with sauce. Garnish with chopped cilantro.
- Serve over rice or in tacos.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This is super simple and tastes great in tacos! I love an easy recipe like this one.
Elizabeth
This would be a great recipe for meal prep! I loved the chicken and especially how simple it was to throw together.
Annabelle
This is a simple and satisfying recipe that could be used for a lot things like over rice, in a taco, or in a burrito bowl.
Stephanie
I love this over cilantro lime rice. I will make this at home, for sure.
Bella
I liked that the chicken had a little bit of a kick. But, it was mild enough for most, I would think (but I like spice).
