There’s something quietly satisfying about coming home to the aroma of a slow cooker filling the kitchen. This chicken verde does just that—slowly bubbling away, its tangy tomatillo salsa melding with tender chicken breasts. I usually start it before I dash out, knowing that by the time I’m ready to eat, dinner is more than ready for me. The soft simmering sounds, the faint scent of cumin and garlic drifting through the air—they make the wait almost as comforting as the meal itself.
One evening, I remember juggling a phone call and a half-packed backpack, almost forgetting to turn the slow cooker on. That little moment of chaos somehow made the first bite even better—like a small reward for my distracted multitasking. The chicken shredded perfectly, soaking up all those flavors, brightened with fresh cilantro and a squeeze of lime. It’s the kind of dinner that quietly says, “You did your best today.”
- Hands-off cooking that frees your evening for everything else you need to do.
- Bright, tangy flavors from salsa verde balanced with subtle spices and fresh cilantro.
- It’s simple—and that’s kind of the point. No fuss, just good food waiting for you.
- Versatile for serving with rice, tortillas, or even tossed into a salad if you’re feeling inventive.
If you’re a little wary of slow cooker meals feeling bland or one-note, this recipe proves otherwise. The combination of spices and fresh lime gives it a lively edge, even after hours of cooking.
PrintSlow Cooker Chicken Verde
A flavorful and tender slow cooker chicken verde recipe made with chicken breasts simmered in a tangy tomatillo salsa verde. Perfect for an easy weeknight meal served with rice or tortillas.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 4
Ingredients
1 1/2 pounds boneless skinless chicken breasts
1 cup salsa verde (store-bought or homemade)
1/2 cup chicken broth
1 medium onion, thinly sliced
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges (for serving)
Instructions
Place the chicken breasts in the bottom of the slow cooker.
In a medium bowl, combine salsa verde, chicken broth, sliced onion, minced garlic, ground cumin, chili powder, salt, and black pepper. Stir until well mixed.
Pour the salsa verde mixture evenly over the chicken breasts in the slow cooker.
Drizzle the olive oil over the top.
Cover the slow cooker with the lid and cook on low for 6 hours, or until the chicken is tender and cooked through.
Once cooked, remove the chicken breasts and shred them with two forks.
Return the shredded chicken to the slow cooker and stir to combine with the sauce.
Sprinkle chopped fresh cilantro over the chicken verde before serving.
Serve the slow cooker chicken verde with lime wedges on the side.
Don’t worry about fancy equipment here; a standard slow cooker does the job beautifully. When it’s ready, I like to serve this chicken verde with warm tortillas and a side of rice, but honestly, it’s just as great spooned over roasted veggies or tucked into a sandwich. Sometimes I add extra cumin or a dash of smoked paprika for a slightly deeper flavor, though I haven’t tested those tweaks extensively. You could also swap chicken breasts for thighs if you want a bit more richness, but the breasts keep it light and clean.
FAQ
Can I use frozen chicken? Yes, but add extra cook time and check doneness carefully. The sauce might be a bit thinner.
Will it keep well? Leftovers last about four days refrigerated and freeze nicely. Just thaw gently before reheating.
Can I make my own salsa verde? Definitely—a fresh tomatillo salsa brightens this dish even more, but store-bought works great too.
Slow cooker chicken verde fits right into those hectic evenings when you want a meal that’s effortless but still full of flavor. Give it a try next time you need dinner without the fuss—you might find yourself setting it and forgetting it becomes your new favorite way to eat.