If you’re craving a meal that brings together vibrant flavors with effortless prep, then you’ve just found your new go-to: the Easy Chicken Verde Recipe. This dish is a harmonious blend of tender chicken simmered in a zesty salsa verde sauce, richly infused with fragrant spices. It’s everything you want for a comforting weeknight dinner or meal prep that tastes like it required hours of work, but with a total hands-off approach. Whether served over rice, in tacos, or even on a fresh salad, this recipe guarantees a burst of color and flavor that will brighten up your dinner table in no time.

Ingredients You’ll Need

The image shows a white ceramic pot filled with four pieces of raw chicken with a smooth texture and pale pink color, neatly arranged without overlapping. Above the pot, there is a white bowl with a greenish-yellow sauce that looks chunky with visible herbs and spices. The background is a white marble surface, and in the top left corner, a light brown and white striped cloth is partially visible. photo taken with an iphone --ar 4:5 --v 7

Gathering these simple, wholesome ingredients is all it takes to make this dish shine. Each component plays its part—creamy, tangy salsa verde brings the brightness, garlic and spices add warmth and depth, and chicken breast provides lean, juicy protein to soak it all up.

2 lbs boneless skinless chicken breasts: The foundation of this dish, chicken breasts become wonderfully tender when slow-cooked.
2 cups salsa verde: This tangy green sauce bursts with flavor and forms the sauce base.
1 tablespoon minced garlic: Garlic elevates the aroma and adds savory richness.
2 teaspoons dried oregano: Adds herbal warmth and a subtle earthiness.
1 teaspoon ground cumin: Provides a smoky, slightly nutty undertone.
¼ teaspoon salt: Enhances all the flavors without overpowering the dish.
Optional garnishes such as cilantro and sliced jalapeños: Fresh herbs and a touch of heat give a lively finish.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Easy Chicken Verde Recipe

Step 1: Prepare the Slow Cooker

Start by gently spraying your slow cooker insert with non-stick cooking spray to ensure nothing sticks during the long, slow cooking process. This simple step makes clean-up a breeze and keeps your chicken perfectly moist.

Step 2: Place the Chicken Breasts

Lay the raw, boneless chicken breasts neatly at the bottom of the slow cooker. This sets the stage for those juicy pieces to soak up all the green goodness that’s coming their way.

Step 3: Mix the Salsa Verde Sauce

In a medium bowl, combine the salsa verde, minced garlic, dried oregano, ground cumin, and salt. Stir them together until the mixture is beautifully blended. This sauce is where all the magic happens—full of fresh, lively flavors that will infuse each bite.

Step 4: Pour Sauce Over Chicken

Carefully pour your salsa verde mixture over the chicken breasts, making sure each piece is well-coated. This ensures the chicken will cook evenly and absorb every bit of that vibrant sauce.

Step 5: Slow Cook to Perfection

Cover the slow cooker with the lid and cook on low for 5 to 6 hours, or if you’re pressed for time, on high for 2 to 3 hours. The chicken is ready when it reaches an internal temperature of 165 degrees F and is tender enough to shred effortlessly.

Step 6: Shred the Chicken

Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks on a cutting board or use an electric hand mixer right in a large bowl for a fluffier texture. This juicy shredded chicken will be the star of your meal.

Step 7: Combine Shredded Chicken with Sauce

Return the shredded chicken back into the slow cooker and gently stir to coat every strand with the luscious verde sauce. This step ensures each bite is bursting with flavor and moisture.

Step 8: Garnish and Serve

If you want to add a fresh, zesty finish, sprinkle chopped cilantro or sliced jalapeños on top just before serving. These garnishes add a burst of color and a touch of heat to elevate the dish.

How to Serve Easy Chicken Verde Recipe

The image shows a white round dish filled with shredded light beige chicken cooked in a thin yellowish broth, topped with dark green slices of jalapeño and small pieces of chopped green cilantro scattered evenly on top. In the upper right corner, part of a white bowl filled with orange-colored rice mixed with bits of vegetables is visible. The surface beneath the dishes is a smooth white marble texture, and on the left side, a white and brown striped cloth is partially visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle fresh cilantro to brighten the rich flavors and add a refreshing contrast. If you like a little kick, sliced jalapeños offer the perfect spicy bite that pairs wonderfully with the savory chicken.

Side Dishes

This chicken verde pairs beautifully with warm tortillas for tacos, fluffy white rice to soak up the sauce, or even a creamy avocado salad to balance the zestiness. Roasted vegetables or simple black beans also make great accompaniments.

Creative Ways to Present

Use the shredded chicken verde as a topping for loaded nachos, mix it into enchiladas, or fold it into quesadillas for a quick, flavorful lunch. You can even use it as a hearty salad topping for a protein-packed green meal.

Make Ahead and Storage

Storing Leftovers

Simply transfer any leftover chicken verde to an airtight container and refrigerate. It keeps well for up to 4 days, making it perfect for an easy next-day meal or satisfying lunch.

Freezing

This dish freezes beautifully—portion the shredded chicken with sauce into freezer-safe containers or heavy-duty zip-top bags. Frozen chicken verde stays tasty for up to 3 months, so you can always have dinner ready on hand.

Reheating

Reheat leftovers gently on the stovetop over low heat or microwave until warmed through. Adding a splash of water or chicken broth helps maintain moisture and keeps the shredded chicken as tender as when freshly cooked.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work wonderfully in this recipe and tend to be slightly more flavorful and moist. Just adjust cooking time if needed, as thighs may cook a bit faster.

Is salsa verde store-bought acceptable?

Yes, quality store-bought salsa verde works perfectly here and keeps the recipe quick and easy. If you prefer, homemade salsa verde can add a personalized touch.

Can I make this recipe in an Instant Pot instead of a slow cooker?

Yes, you can switch to the Instant Pot using the poultry setting or manual pressure cook for about 12 minutes, then naturally release pressure to achieve tender, shreddable chicken.

How spicy is this chicken verde recipe?

This version is mild to medium heat depending on the salsa verde used. Adding jalapeños as garnish can amp up the spice if you prefer a kick.

What are some good ways to use leftover chicken verde?

Leftover chicken verde is versatile—stuff it into burritos, layer in enchiladas, toss with pasta, or simply enjoy it on a sandwich for a delicious twist.

Final Thoughts

There’s nothing quite like a simple, satisfying meal that feels like a celebration of flavor, and this Easy Chicken Verde Recipe does just that. With its effortless prep and vibrant taste, it’s sure to become a staple in your kitchen rotation. Give it a try soon—you might just find it’s your new favorite way to enjoy chicken any night of the week!

Easy Chicken Verde Recipe

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This Easy Chicken Verde recipe features tender, shredded chicken breasts slow-cooked in a flavorful salsa verde sauce with aromatic garlic, oregano, and cumin. Perfect for a hands-off meal, it delivers a zesty and comforting dish that’s great for tacos, burritos, or served over rice. Ready in just a few hours, this slow cooker recipe offers a delicious, versatile protein with minimal effort.

Author: Paula
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Yield: 6 servings
Category: Main Course
Method: Slow Cooking
Cuisine: Mexican

Ingredients

Chicken

2 lbs boneless skinless chicken breasts (about 4 breasts)

Sauce

2 cups salsa verde
1 tablespoon minced garlic
2 teaspoons dried oregano
1 teaspoon ground cumin
¼ teaspoon salt

Optional Garnish

Cilantro, chopped
Sliced jalapeños

Instructions

Prepare Slow Cooker: Spray a 4 or 5-quart slow cooker insert with non-stick cooking spray to prevent sticking.
Add Chicken: Place the raw boneless skinless chicken breasts evenly in the bottom of the slow cooker.
Mix Sauce: In a medium bowl, combine salsa verde, minced garlic, dried oregano, ground cumin, and salt, stirring until well blended.
Pour Sauce: Pour the salsa verde mixture evenly over the chicken breasts in the slow cooker.
Cook Chicken: Cover the slow cooker with its lid and cook on low for 5 to 6 hours or on high for 2 to 3 hours. The chicken is done when it reaches an internal temperature of at least 165°F (74°C).
Shred Chicken: Once cooked, remove the chicken breasts from the slow cooker, leaving the sauce behind. Shred the chicken using two forks on a cutting board or with an electric hand mixer or stand mixer in a large bowl.
Combine: Return the shredded chicken to the slow cooker and stir it well to combine with the remaining sauce, allowing it to absorb the flavors.
Garnish and Serve: Optionally top the chicken with chopped fresh cilantro or sliced jalapeños before serving for extra flavor and a bit of heat.

Notes

Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F.
Leftover chicken verde can be refrigerated for up to 3 days or frozen for up to 3 months.
Serve with tortillas, rice, or beans for a complete meal.
Adjust the amount of jalapeños according to your spice preference.
For a thicker sauce, remove the lid in the last 30 minutes of cooking to allow some liquid to evaporate.