This Crockpot chicken with a Mexican-infused salsa verde spin is guaranteed to be a family favorite. The shredded chicken is juicy, tender, and brimming with spicy, and tangy flavors. Just toss everything into a slow cooker or Crockpot, and in about 3 hours, the most delicious chicken is ready to be plated with sides, stuffed into tacos, and more!

When I’m not making carnitas or barbacoa, this salsa verde Crockpot chicken recipe is always on the dinner menu. It’s a set-it-and-forget-it meal that cooks with ease in a Crockpot, creating the most tender pieces of shredded chicken. Thank goodness for slow cooker recipes!

But the secret to the phenomenal flavor in this recipe lies in my homemade salsa verde. Unlike the store-bought jarred versions, my recipe is authentic (with no added fillers), and just five simple ingredients. A simple blend of tomatillos, jalapeño peppers, and garlic are roasted in the oven, imparting a beautifully smokey flavor, then blended with onion and cilantro for the tastiest green salsa ever.

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► TIMESTAMPS:
00:00 Intro
00:27 Store-bought versus homemade salsa verde.
00:56 How to make homemade salsa verde.
03:40 Add the chicken breasts, salsa verde, and seasoning to the Crockpot or slow cooker.
04:29 Shred the chicken with two forks and add it back to the Crockpot or slow cooker.
05:48 Meal idea #1: salsa verde chicken rice bowl.
06:30 Meal idea #1: salsa verde chicken tacos.
07:09 Taste test and tips.

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#crockpotchicken #slowcookerchicken #salsaverdechicken

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