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Tongs holding up a salsa verde chicken breast topped with cilantro.
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5 from 9 votes

Crockpot Salsa Verde Chicken

This Slow Cooker Salsa Verde Chicken is so flavorful, easy to make, and only 4 ingredients!
Prep Time5 minutes
Cook Time2 hours
Total Time2 hours 5 minutes
Course: Dinner, Main Course
Cuisine: Mexican/Spanish
Keyword: Crock Pot, Salsa Verde Chicken, Slow Cooker
Servings: 4
Calories: 470kcal
Author: Erica Walker

Equipment

  • Crock Pot (Slow Cooker)

Ingredients

  • 4 chicken breasts boneless, skinless
  • sea salt (to taste)
  • 16 ounces salsa verde (We like Herdez or Trader Joe's brand)
  • 1 1/2 cups Monterey jack cheese shredded (or to taste)
  • 1/3 - 1/2 cup cilantro chopped (optional)

Instructions

  • Spray Crockpot with cooking spray. Season chicken generously with salt and place evenly over the bottom of the crock pot and cover with salsa verde.
    Crock pot with four chicken breasts covered with salsa verde.
  • Cook on high for 2-3 hours or on low for 4-5 hours or until cooked through. 
    Crock pot with high setting filled with salsa verde chicken.
  • About 30 minutes to an hour before serving, sprinkle cheese evenly over chicken. 
    Melted cheese on top of crock pot salsa verde.
  • Remove individual chicken breasts from Crockpot, sprinkle with cilantro (optional) and serve!
    Tongs holding up a salsa verde chicken breast topped with cilantro.

Notes

Storage tip: Store leftovers in an airtight container for up to 4 days in the fridge, and up to 2 months in the freezer. 

Nutrition

Calories: 470kcal | Carbohydrates: 7g | Protein: 58g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 182mg | Sodium: 1306mg | Potassium: 1118mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1325IU | Vitamin C: 7.9mg | Calcium: 327mg | Iron: 1.2mg