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Salsa Verde Crockpot Chicken - Easy, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 to 2.5 pounds boneless, skinless chicken breasts or thighs
  • 2 cups jarred salsa verde (choose your preferred spice level)
  • 1 small yellow onion, thinly sliced
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder or smoked paprika (optional for warmth)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Juice of 1 lime
  • Fresh cilantro, chopped (for topping)
  • Optional add-ins: 1 can (4 oz) diced green chiles, 1 can (15 oz) black beans (rinsed), or 1 cup frozen corn
  • Serving ideas: warm tortillas, cooked rice or cauliflower rice, shredded lettuce, avocado, sour cream or Greek yogurt, queso fresco, pickled onions

Method
 

  1. Prep the base: Lay the sliced onion in the bottom of the slow cooker. This creates a flavor bed and keeps the chicken elevated so it cooks evenly.
  2. Season the chicken: Add the chicken on top. Sprinkle with cumin, chili powder or smoked paprika (if using), salt, and pepper. Add the minced garlic.
  3. Add the salsa verde: Pour the salsa verde over the chicken. If you like extra heat or depth, add the diced green chiles here. Stir gently to coat.
  4. Cook low and slow: Cover and cook on LOW for 4–6 hours or HIGH for 2.5–3.5 hours, until the chicken is tender and shreds easily with two forks.
  5. Shred and brighten: Remove the chicken to a cutting board and shred. Stir the lime juice into the slow cooker, then return the chicken and toss to coat. Taste and adjust salt and pepper.
  6. Optional mix-ins: Stir in black beans or corn for a heartier filling. Let it warm through for 10 minutes on LOW.
  7. Serve your way: Pile into tortillas, spoon over rice, or layer onto salads. Top with cilantro, avocado, a squeeze of lime, and your favorite creamy element.