The easiest salsa verde chicken made in the crockpot or Instant Pot. Use the flavorful, tender and juicy meat in tacos, tostadas, enchiladas or bowls!
If you love easy Mexican recipes, add Mexican chicken in the crockpot, crockpot chicken fajitas and crockpot salsa chicken to your rotation, too!
Table of Contents
Easy Salsa Verde Chicken
This recipe is made by cooking chicken in salsa verde with spices and seasonings. I do this with red salsa too, but this green version is super flavorful and can be used tacos, burritos, nachos, tostadas, enchiladas, and taco salads
This recipe, slow cooker chicken taco bowls and this slow cooker chicken tinga recipe are some of my favorite dump-and-go recipes. With just 5 minutes prep and 7 ingredients the chicken turns out juicy with tons of flavor using either the crockpot or Instant Pot!
Ingredients
All you need are the below ingredients to get started. If you like heat, feel free to add a can of green chiles or a jalapeno. I also like to add fresh cilantro right before serving.
Find the full printable recipe with specific measurements below.
- Chicken tenders: The main ingredient is chicken! Chicken tenders are used for this recipe to keep it simple and have tender meat. You can also use chicken breast too.
- Salsa Verde: Make your homemade salsa verde or purchase it at the store in a bottle.
- Onion: Chop the onion into small pieces.
- Garlic: This is always a favorite ingredient in most dinner recipes. Take the garlic and mince it for the crockpot or instant pot salsa verde chicken recipe.
- Chili powder: Add a little heat to the chicken. With other ingredients, this chili powder will be subtle. Use more or less heat depending on the chili powder amounts.
- Salt: Balance out the ingredients with salt! Give that added boost and help the ingredients mix together.
- Cumin: A rich and hearty seasoning that is warm and flavorful.
- Oregano: It is a spicy and pungent flavoring that adds to any chicken dish.
How to Make Salsa Verde Chicken
You can make this recipe in the crock pot or Instant Pot. Both ways are super easy and make chicken that’s perfectly tender, juicy, and flavorful every time.
- Mix: Whisk together salsa verde and seasonings in a small bowl.
- Layer: Place meat and onions in the bottom of the crock pot or Instant Pot and pour over salsa mixture.
- Cook: In the crockpot cook on high for 3 hours or on low for 4-5 hours (until it shreds easily). In the Instant Pot, set to manual high pressure and cook for 12 minutes. Do a natural release for 12 minutes and then open the vent with an oven mitt.
- Shred: Once cooked, shred the meat and place it back in the crockpot or instant pot. Toss in the juices, then stir in 1/4 cup fresh cilantro.
Serving Suggestions
The serving ideas for this recipe are endless! You can keep it simple and serve with rice and beans, or use it to make popular Mexican dishes like enchiladas or tacos.
- With rice (or cooked quinoa) and beans
- Tacos
- Burritos
- Sheet pan nachos
- Tostadas
- Green chili chicken enchiladas
- Shredded chicken taco salad
Recipe FAQs
This salsa verde chicken is the perfect answer! It is tender and juicy chicken with all the authentic Mexican flavor.
Salsa Verde is a tangy, sweet, and savory sauce that is favored on chips, burritos, tacos, and enchiladas.
Salsa Verde sauce is green because most of the ingredients that make up the sauce are green in color. Green chili peppers and tomatillos are both green.
Take your salsa verde to the next level when pairing it with chicken. Make it healthy with a lettuce wrap or flour tortillas and wrap salsa verde chicken inside. Burrito bowls are a favorite and
5 star review
“I love this recipe, its super delicious and easier than I ever thought it would be~!”
-Claudia
Storing and Reheating
- Store: Place any leftover salsa verde chicken in an airtight container and store it in the fridge for five to seven days.
- Reheat: When ready to reheat, place in the microwave or the oven until the chicken has reached a warm-to-hot temperature.
- Freeze: Cool completely than store in freezer safe bag or container up to 3 month.
More chicken recipes to try include chicken enchilada soup, Instant Pot Mexican chicken and Mexican chicken casserole.
More Crockpot Mexican Recipes
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Salsa Verde Chicken Recipe
Video
Equipment
Ingredients
- 1 cup salsa verde
- 2 teaspoons minced garlic
- 1 teaspoon chili powder
- 1 teaspoon Kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 ½ pounds boneless, skinless chicken tenders
- ½ cup chopped onion
- ¼ cup chopped cilantro , optional
For serving (optional): Tortillas, Chopped cilantro, Avocado, Lime
Instructions
- In a small bowl, whisk together the salsa verde, garlic, chili powder, salt, cumin and oregano.
- In the base of a crockpot, add the chicken and onions. Pour the salsa verde mixture over the top.
- Cover and cook on high for 3 hours or low for 4 to 5 hours, or until the chicken shreds easily.
- Shred chicken with 2 forks and toss in juice. Stir in cilantro, if using. Serve in tortillas with your favorite toppings, if desired.
Notes
- With rice (or cooked quinoa) and beans
- Tacos
- Burritos
- Sheet pan nachos
- Tostadas
- Enchiladas
- Taco salads
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Chicken, Cinco De Mayo, Crockpot, Crockpot, Dairy-Free, Dinner, Gluten-Free, Instant Pot, Instant Pot, Low Carb, Mexican, Nut-Free, One Pot, One Pot, Whole 30
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I love how simple this recipe is! I will definitely be making it for dinner this week!
I love this recipe, its super delicious and easier than I ever thought it would be~!