Crockpot Salsa Verde Chicken

This extremely easy chicken is delicious, and you can do so many things with it!  Keep it simple and just throw it in some butter lettuce for tacos!  Get festive and stuff a poblano pepper and roast it!  Or, use the leftovers on top of a green leaf and avocado salad at work for a tasty lunch.  The possibilities are endless, people.  Enjoy!  This is going to be a new go-to for you.


4 boneless skinless chicken breasts

1 16 oz. can of Salsa Verde (green hot sauce) For a very spicy version, use Renfro’s Jalepeno Hot Sauce.  If you want a more mild one, use Herdez brand.  Both are all natural/no preservatives.salsa verde options

1 cup of low sodium chicken broth

salt, pepper to taste

1 lime

1 red onion, sliced


Season chicken breasts with salt and pepper.  Place into crock pot. Pour the can of salsa and the chicken broth over the chicken.  Throw in the onions, squeeze the lime juice into the pot and then throw the whole lime in the crock pot!  Cover, and cook on low for 6 hours.  (My crockpot has a setting where after 6 hours it switches over to the “warm” setting…do that if you have the option and will be at work all day.  Otherwise, just leave it on low all day.)  After 6 hours or when you get home, remove just the chicken from the crockpot.  On a large cutting board, shred the chicken using two forks–it should be really easy to do this, that chicken will be super tender!  Throw it back into the crock pot for at least 15 minutes, you can really just leave it in there as long as you want on “warm” though!  Its pretty much ready to serve!!

salsaverdeckn1salsaverdeckn2Salsa Verde ChickenServing tips:  I made butter lettuce “tacos” with my chicken.  I had tons of leftovers, so the next day I stuffed a poblano pepper and baked it in the oven!  You can also make a delicious salad and top it with this chicken!  Oh, and don’t ever forget that wedge of lime on the side.Crockpot Salsa Verde Chicken Tacos

Butter Lettuce Tacos:  A piece of Butter lettuce, the salsa verde chicken mixture, topped with some cherry tomatoes and a side of lime!salsaverdecknpoblanopepper

Stuffed poblano peppers:  turn oven on broil.  Next, slice poblano peppers down the middle and remove seeds.  Place poblano peppers on a large baking sheet and put into the oven, watching carefully.  Allow them to roast for about 6-8 minutes, lightly blackening the outsides and flipping them over halfway through.  Remove them from the oven.  Stuff them with chicken mixture as full as you can get them.  Top with a little shredded cheddar cheese and cotija cheese (don’t do this if you want the paleo version!)  Bake in oven for about 4 more minutes, or until the cheese begins to lightly brown on the top.  Remove from oven and serve!  I topped mine with a little pico de gallo!  So good.

  • Jenna Cole
    July 24, 2014 at 3:13 am

    Yup, it’s Fabulous and super easy!!! You can use the chicken in so many ways. This will definitely be a staple at my house! Thank you!!!

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