Slow-Cooker Dinners
Slow Cooker Salsa Verde Chicken
Five-minute prep turns into tender, tangy chicken for tacos, bowls, nachos, and the easiest lunches of your week.
Directions
Load the cooker
Add onion and garlic to the slow cooker. Arrange chicken over top and season with cumin, oregano, and salt.
Add salsa
Pour salsa verde and green chiles over the chicken. Do not add extra water.
Cook
Cover and cook on LOW for 5 to 6 hours or HIGH for 2 1/2 to 3 1/2 hours, until the chicken shreds easily.
Shred
Transfer chicken to a board and shred with two forks. Skim excess fat from the cooking liquid if desired.
Reduce and finish
Return chicken to the cooker. Leave uncovered on HIGH for 15 minutes so the sauce clings. Stir in lime juice and cilantro.
Why this works
Swaps & notes
Easy swaps
- Chicken breasts work; begin checking after 4 hours on LOW.
- Use red enchilada sauce for a different flavor profile.
- Omit cilantro and add sliced scallions if cilantro is not your thing.
Cook notes
- Different slow cookers run at different temperatures; texture matters more than the clock.
- Choose a salsa verde you already enjoy because it provides most of the flavor.
Storage
Refrigerate 4 days or freeze flat in bags up to 3 months with enough cooking liquid to keep the chicken moist.
Questions
Can I put frozen chicken in the slow cooker?
For food safety, thaw it first so the cooker reaches a safe temperature promptly.
Why is the chicken watery?
Shred it, then cook uncovered on HIGH to reduce the liquid.
What can I make with leftovers?
Use them in quesadillas, tortilla soup, stuffed baked potatoes, or a chopped salad.