Slow Cooker Salsa Verde Chicken

Simply dump the chicken, salsa verde, and seasonings and what comes out of the slow cooker is one super delicious dish. Perfect for your tacos and burritos!


My family loves Mexican food and have it at least once or twice a week. Although Mexican food is pretty reasonably priced we cannot afford to buy it all the time as we would be bankrupt!

So for us, the only way to satisfy our cravings for tacos, burritos and enchiladas would be if Mom (that’s me!) make some and feed her hungry family!


We have a few staples that we repeat on occasion but this time I wanted to try something new and different that we haven’t tried yet. I have seen online and on Pinterest certain recipes that call for the use of salsa verde to flavor meat as it cooks.

I thought it was pretty easy to make especially if done on the slow cooker as it’s simply dump-and-cook and most of all it can be made low-carb and until our holiday in Europe I have been on a pretty strict low-carb diet which this dish fully suited.

It was a win-win situation – I have a new dish to try and it’s friendly to my low-carb diet.


I decided to use chicken for this one though I have seen it tried with pork and I presume great with beef, too. It came out so delicious and moist!! If you haven’t tried cooking meat with salsa verde then now is your chance!

As I mentioned it is super easy as well and with the use of the slow cooker, it’s perfect for busy moms! Enjoy!



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Slow Cooker Salsa Verde Chicken

By: Manila Spoon
Published: 06/22/2017


Simply dump the chicken, salsa verde, and seasonings and what comes out of the slow cooker is one super delicious dish. Perfect for your tacos and burritos!



  • 3 large boneless, skinless chicken breasts (about 2 lbs)
  • 1 bottle Salsa Verde
  • 1 medium onion, chopped
  • 2 Bay leaves
  • 1 teaspoon ground Cumin
  • 3 Garlic cloves, peeled and crushed
  • 1 Tablespoon jarred, sliced Jalapenos (or 1 fresh Jalapeno, seeded and sliced)
  • Salt and Pepper, to taste


  1. Place the chopped onions at the bottom of the slow cooker. Add the chicken breasts on top and add the rest of the ingredients. Cover and let cook for 6-8 hours on low.
  2. When chicken is tender, uncover and shred with a fork. Serve as part of your tacos or burritos with some sour cream, cheese, fresh chopped cilantro and corn salsa on the side.

Yield: 6-8 Servings
Prep Time: 00 hrs. 10 mins.
Cook time: 06 hrs. 00 mins.
Total time: 6 hrs. 10 mins.
Tags: Slow Cooker, Chicken, Salsa Verde, Tacos, Burritos




  1. June 23, 2017 / 12:10 am

    Oh, another salsa verde idea! I just saw Lidey's Table's recipe post of grilled shrimp with salsa verde, too. Great minds and all that, I guess. Haha. 😀

    Lovely post as always, by the way. ^_^

  2. Anonymous
    July 16, 2017 / 5:06 pm

    Maybe a silly question, but when you shred the chicken do you mix it with the salsa verde mixture or just separate the chicken and ditch the rest of it?

    • July 24, 2017 / 3:32 am

      I mix it so it gets more flavor from the sauce.

  3. Slynn
    August 14, 2020 / 12:24 am

    What’s the corn Salsa you served with it as a topping? Is there a link to that, it looks good as well.

    • abigail
      August 17, 2020 / 10:20 am

      It’s the corn salsa from Trader Joes but you can use any other brand, too.

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