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About This Recipe
Does it even get easier than making this salsa verde chicken in a Crock Pot? I think not! This easy, salsa verde chicken has seriously become a staple in our household and is perfect when you want something versatile!
This chicken is juicy, tender and packed with SO much flavor! The salsa verde, honey and cinnamon (yes, that’s right!) make this chicken incredibly tasty and the crockpot keeps it so tender and juicy.
Not only is this recipe easy to make, but it’s seriously so versatile! We love using it for my Green Chili Enchilada Stack or my favorite Salsa Verde Chicken Meal Prep Bowls!
But you can honestly use this chicken recipe for anything! Tacos, salads, burritos, taquitos, etc.!
Why You’ll Love This Crockpot Salsa Verde Chicken
- EASY, hands off recipe – just throw ingredients in Crock Pot and let cook!
- Tender, juicy, fall apart shredded chicken that’s jam packed with flavor!
- It’s healthy and macro-friendly. Chicken with a few additions means protein-packed!
- It is so versatile and can be used for so much! REALLY. Enchiladas, tacos, burritos, crunch wraps, sandwiches, pizza, eating straight up!
- You can eat off of it all week!! This is probably the best part. Who wants to cook every night, amirite?
- Chicken breasts
- Salsa Verde – I used Herdez in the jar
- Honey
- Liquid smoke – this gives the chicken an INSANE smokey flavor. You can find this stuff next to the BBQ sauces at most grocery stores
- Seasonings – salt, garlic powder and cinnamon. I know, cinnamon sounds weird, but trust me here. The cinnamon pairs with the honey + salsa verde + liquid smoke so amazingly. Definitely brings out the honey flavor in this chicken more!
- Fresh cilantro – optional, but recommended! Adds an amazing FRESH taste to the chicken
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Add all the ingredients except the cilantro to the Crock Pot and toss around to evenly coat the chicken.
2. Top with lid and cook on high for 2-3 hours or on low for 4-6 hours or until chicken is tender enough to shred.
3. Shred with two forks.
4. Toss around in juices, and stir in the cilantro.
- Prepare Salsa Verde Chicken according to directions.
- Cool to room temperature.
- Add chicken to a freezer size plastic bag OR portion into smaller size sandwich bags.
- Press bag flat, squeeze out excess air to prevent freezer burn.
- Seal, label and freeze for up to 3 months.
What To Eat Salsa Verde Chicken With
Have I mentioned you can’t go wrong with this chicken? So versatile and works amazing for so many meal ideas and recipes! Here are some yummy ideas:
- Creamy Green Chili Chicken Enchilada Stack – a favorite in our house!
- Salsa Verde Chicken Bowls
- Air Fryer Chicken Taquitos
- Chicken Divan by A Pinch of Healthy
- Mexican Casserole by Healthy Seasonal Recipes
What are the benefits of prepping protein in bulk?
Having protein prepped and ready that you can use all week long makes meals and staying on track with your goals SO much easier! You don’t have to worry about what you are going to eat for dinner each night of the week. And you don’t have to slave in the kitchen every night of the week! Just take 5 minutes to throw the ingredients in the Crock Pot and you have delicious salsa verde chicken you can eat all week!
Can I double or triple this recipe?
Yes! This Crock Pot chicken can easily be doubled or tripled depending on how many meals you want to make out of it and how many mouths you need to feed!
Can I cook this chicken in the instant pot?
Yes, just add all your ingredients (except cilantro) to the instant pot. Set on high for 30 minutes then allow to naturally release. Once done, shred with two forks, add cilantro and stir everything together.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Crock Pot Salsa Verde Chicken
Ingredients
- 2 lb. boneless skinless chicken breast
- 3/4 cup salsa verde (186g) I use Herdez in the jar
- 2 Tbsp honey (42g)
- 1 Tbsp liquid smoke
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp cinnamon
- 1/4 cup fresh cilantro optional but highly recommend for most fresh flavor!
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Instructions
- Add all the ingredients except the cilantro to the Crock Pot and toss around to evenly coat the chicken.
- Top with lid and cook on high for 2-3 hours or on low for 4-6 hours or until chicken is tender enough to shred.
- Shred with two forks, toss around in juices, and stir in the cilantro.
- Use shredded chicken for tacos, quesadillas, bowls, you name it!
Notes
- Prepare Salsa Verde Chicken according to directions and let cool to room temperature.
- Add chicken to a freezer size plastic bag OR portion into smaller size sandwich bags.
- Press bag flat, squeeze out excess air to prevent freezer burn.Seal, label and freeze for up to 3 months.
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
