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Crockpot Salsa Verde Chicken

Crockpot salsa verde chicken with tender shredded thighs cooked low-and-slow until juicy. This Tex-Mex chicken soaks up salsa verde, green chiles, and warm spices for an easy topping-ready filling.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 2 lb boneless skinless chicken thighs
Salsa and chiles
  • 16 oz salsa verde
  • 4 oz diced green chiles
Seasoning and moisture
  • 1 cup chicken broth
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt
Serving (optional)
  • Warm tortillas
  • cotija cheese
  • sour cream
  • fresh cilantro
  • lime wedges

Equipment

  • 1 Dutch oven

Method
 

Load the slow cooker
  1. Place the chicken thighs into the slow cooker in an even layer.
  2. Pour the salsa verde and chicken broth over the chicken so most surfaces are coated.
  3. Add the diced green chiles, cumin, garlic powder, onion powder, and salt directly into the slow cooker.
Cook until very tender
  1. Cook on low for 6–7 hours, until the chicken is very tender and easily pulls apart.
Shred and coat
  1. Remove the chicken from the slow cooker and shred it with two forks.
  2. Return the shredded chicken to the slow cooker and stir to coat in the salsa verde sauce.
Serve
  1. Serve the salsa verde chicken in warm tortillas or over rice, topped with cotija cheese, sour cream, fresh cilantro, and lime.

Notes

For best shredding, don’t rush the cook—aim for the upper end of the low-time range so the thighs fall apart cleanly. Refrigerate leftovers in a covered container up to 3–4 days; reheat gently on the stovetop or microwave. Freezing works well up to 2 months—thaw overnight in the fridge and rewarm. For a lower-sodium option, use a reduced-salt salsa verde and omit the added salt or reduce it to taste.