This slow cooker salsa verde chicken is literally the easiest dinner on the planet. You dump everything in the slow cooker and the rest is history! The chicken comes out so tender, juicy and packed full of flavor. I’m pretty sure Jason went back for thirds last night at dinner (it’s that good).
This is such a light, but satisfying dinner that your whole family will enjoy. The best part about the salsa verde chicken is it is so versatile. You can use it as lettuce wraps (like I did), put it in corn tortillas for traditional tacos, makes some enchiladas out of it, top a salad with it, or even add it to your eggs in the morning for a delicious scramble.
I chose to use a mixture of thighs and breasts for more flavor, but you can use just breasts if you aren’t a fan of dark meat.
I wanted to make this recipe as easy as possible so I chose to use store-bought salsa. You can however make homemade tomatillo salsa verde at home if you like. I actually have a recipe for tomatillo salsa verde that will be available in my upcoming cookbook since it’s one of our favorite salsas to use on everything at home.
When purchasing this salsa at the store just make sure to check your ingredients labels! I actually came across quite a few brands that had all natural ingredients with no added chemicals or sugar. You just have to take the time to stand there and look at each ingredient label to insure you’re getting a quality salsa.
Doesn’t that look scrumptious?? There is something so comforting about using the slow cooker. Not only does it make your life so much more simple, but it fills your house with a wonderful aroma as it’s slowly cooking and simmering.
Slow Cooker Salsa Verde Chicken Lettuce-Wrapped Tacos
For the crockpot:
1 pound organic chicken breasts
1 pound organic boneless and skinless chicken thighs
16-ounce jar salsa verde
½ yellow onion, sliced thin
1 teaspoon cumin
½ teaspoon paprika
Few dashes of hot sauce
½ teaspoon salt
Iceberg or butter leaf lettuce cups
Additional hot sauce, as desired
In a crockpot first lay down the onion slices then place the chicken breasts and thighs on top of the onion slices. Pour the 16-ounces of salsa verde over the chicken then sprinkle the cumin, paprika and hot sauce on top. Slow cook the chicken for 4-5 hours on LOW heat. After 3 hours, I like to stir around the chicken and sauce. My chicken was tender and fell apart after 4 hours. Once the chicken is easy to shred take two forks and shred the chicken in the crockpot. Add in the 1/2 teaspoon of salt (or more to taste) and combine everything well.
To assemble take two lettuce cups stacked on top of one another then fill it with a heaping spoonful of the salsa verde chicken, avocado slices, diced tomatoes, cilantro and hot sauce.