This easy Crockpot Salsa Verde Chicken recipe makes the most juicy and tender shredded chicken. The sauce is super creamy and a little tart—perfect for tacos, quesadillas, nachos, or enchiladas.
Salsa verde chicken is a great meal prep recipe that can be made ahead of time and used for meals throughout the week. Or, freeze portions for up to 2 months and pull out whenever you need some delicious shredded chicken.
Crockpot Salsa Verde Chicken
This slow cooker salsa verde chicken recipe is juicy, flavorful, and takes just minutes to prepare. Once cooked, you can use green salsa chicken in all sorts of different recipes.
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Personally, I like to add more chicken so we have enough for salsa verde tacos or taco salad the first night and then enchiladas a couple of nights later. Just add some cheese to a tortilla, creamy salsa verde chicken, some beans or sauteed veggies if you want and then some enchilada sauce on top. It has so much flavor and everyone loves them.
Ingredients You Will Need
- Chicken – you’ll need about 1/3 lb of chicken per person. I like to use boneless skinless chicken breasts for this recipe, although you could use chicken thighs or tenders.
- Green Salsa – you can use your favorite brand.
- Cream Cheese – full fat is best, but lite cream cheese will work.
- Garlic – freshly minced garlic has the best flavor, but you can substitute jarred minced garlic if you would like.
How to Make Crock Pot Salsa Verde Chicken
- Add to the slow cooker. Add your chicken to your crockpot. Top with the cream cheese, salsa, minced garlic, salt, and pepper.
- Cook. Turn the heat to high and cook for 4-5 hours on high or 5-6 hours on low. You’ll know the chicken is done when you can shred it with 2 forks.
- Shred the chicken. Take the chicken out of the crockpot and shred it with two forks. Dump the chicken back into the juices and stir.
- Serve. Serve in tacos, quesadillas, enchiladas, or salads. Enjoy!
Recipe Variations
- Chicken Tacos: Fill taco shells with salsa verde shredded chicken. Top with diced onions, cilantro, and a squeeze of lime juice. Add crumbled queso fresco or cotija cheese.
- Chicken Quesadillas: Layer salsa verde shredded chicken between tortillas with shredded cheese. Cook on a griddle or skillet until the cheese is melted and the tortillas are golden brown.
- Chicken Salad: Toss salsa verde shredded chicken with mixed greens, cherry tomatoes, black beans, and corn. Top with a creamy avocado dressing or cilantro lime vinaigrette.
- Pizza: Use salsa verde shredded chicken as a pizza topping. Add sliced red onions, bell peppers, and Monterey Jack cheese for a Southwestern twist.
- Nachos: Spread tortilla chips on a baking sheet and top with salsa verde shredded chicken. Add black beans, jalapeños, diced tomatoes, and shredded cheese. Bake until the cheese is melted.
Frequently Asked Questions
Yes! The crockpot makes this recipe really easy to make ahead of time. If you need it in the evening, you can make it in the morning and it can cook most of the day.
If you’re wanting to make this a day or two ahead of time, no worries, that works too. Just make it according to directions and then put it in a Tupperware container with a lid. Once the chicken has cooled to room temperature, you can put it in the fridge.
Yes, you most certainly can. Just put it in a Tupperware container with a lid, label it and pop it in your freezer for up to 2 months. When you’re ready to eat it, pull it out of the fridge and let it thaw for 24 hours.
Storing and Reheating Instructions
- Refrigerator: cool completely then transfer to an airtight container and store in the fridge for up to 5 days.
- Freezer: cool completely then transfer to freezer bags and store frozen for up to 2 months.
- To reheat: you can reheat in the microwave, or add to a pan with a splash of water or chicken stock and reheat over medium low heat until warmed through.
Salsa Verde Chicken Crockpot Recipe
Ingredients
- 2 pounds chicken breast
- 1½ cups green salsa
- 8 ounces cream cheese
- 2 tablespoons garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Add your chicken to your crockpot, along with the salsa, minced garlic, cream cheese, minced garlic, salt, and pepper.
- Cover and cook on high heat for 4-5 hours, or on low heat for 5-6 hours. You'll know the chicken is done when it reaches an internal temperature of 165 degrees F and you can shred it with 2 forks.
- Once cooked, remove the chicken from the crockpot and shred it with two forks, then return the chicken to the crockpot and stir it into the juices.
- Serve in tacos, quesadillas, enchiladas, or salads. Enjoy!
Notes
Nutrition
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More Easy Chicken Recipes
- Tuscan Chicken Slow Cooker
- Simple Chicken Breast
- Grilled Chicken Teriyaki
- Crockpot Chicken Teriyaki
- Cornflake Chicken
- Chicken Marinade
- Honey Mustard Chicken
- Garlic and Herb Drumsticks
- More Crockpot Recipes
This Crockpot Creamy Salsa Verde Chicken Recipe is so easy and only has 4 ingredients. The sauce is super creamy and just a tad tart. This creamy shredded chicken works great for salsa verde tacos, quesadillas, nachos, or enchiladas.
