My kids are always ordering DoorDash or running to Chipotle, so I decided to make a home version that keeps them from wasting money — and it turned out so good it should be on Chipotle’s menu. This crockpot salsa verde chicken is simple, flavorful, and beats anything you can buy. I served it to my family and my son Anthony declared, “Chipotle could never.” So consider this an open invitation, Chipotle: add this to your menu. If you’re not Chipotle, make it at home — it’s that good. Below is my recipe for crockpot salsa verde chicken that makes a perfect rice bowl or burrito filling.
A jar of salsa verde combined with a little minced garlic and red chili pepper gives this chicken a bright, zesty flavor. Add some diced green chiles for extra depth and you’ve got a family favorite.
Like my salsa verde enchiladas, this dish is a crowd-pleaser and comes together with almost no effort when cooked low and slow.
The diced green chiles add a smoky, tangy note that rounds out the salsa verde beautifully.
🗒 Best served with
Sea salt & lime chips
Steamed rice (white or jasmine)
🗒 More Delicious Crockpot Recipes
🤔 Common Questions
While it has a tangy kick from the salsa verde and a touch of heat from the red chili, the other ingredients mellow the spice, making it mild and family-friendly.
Yes. Use boneless skinless chicken thighs, a chuck roast, or skirt steak. For a chuck roast, cook on low for 6–8 hours until tender.
Crockpot Salsa Verde Chicken
10 mins
4 hrs
4 hrs 10 mins
Main Course
Mexican
8 people
33 kcal
Ingredients
Crock Pot Recipe
- 1 ½ lbs boneless skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 packet Sazón seasoning
- 16 oz jarred salsa verde
- ½ tbsp adobo seasoning
- 1 tbsp minced garlic with red pepper
- 1 4-oz can diced green chiles
Rice Bowl
- 1 ½ cups cooked long grain white rice or jasmine rice
- ¼ cup shredded Monterey Jack cheese
- Fresh cilantro, for garnish
- Diced tomato
- Chopped lettuce
- Sour cream (optional)
- Juice of a lime
- Half an avocado, cubed
Instructions
- Add the chicken to the crockpot. Drizzle with olive oil and season with adobo and Sazón.
- Spoon the minced garlic and red chili pepper over the chicken, then pour the salsa verde and add the diced green chiles.
- Cover and cook on HIGH for 3–4 hours or LOW for 6–7 hours, until the chicken is cooked through and easy to shred.
- Meanwhile, cook the rice according to package directions.
- When the chicken is done, shred it in the crockpot with two forks and stir to combine with the salsa. Serve over rice with cheese, cilantro, tomato, lettuce, lime juice, avocado, and sour cream if desired.
Nutrition
Let us know how it was!