Easy Crockpot Salsa Verde Chicken with Avocado
This easy Crockpot Salsa Verde Chicken is a flavorful, comforting weeknight dinner featuring tender chicken slow-cooked in tangy salsa verde, finished with creamy avocado and fresh cilantro. It’s quick to prep, customizable, and a guaranteed crowd-pleaser.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 16 oz salsa verde (jarred or homemade)
- 1/2 cup fresh cilantro, chopped (divided)
- 1–2 ripe avocados, sliced
- Juice of 1 lime (about 2 tbsp)
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 1/4 cup chicken broth (optional, for saucier chicken)
- Diced red onion (optional, for topping)
- Jalapeño slices (optional, for topping)
- Queso fresco or shredded cheese (optional, for topping)
- Warm corn tortillas or cooked rice (for serving)
Instructions
- Place chicken breasts in the bottom of a 4–6 quart slow cooker. Slice thick breasts in half for even cooking if needed.
- Pour salsa verde over the chicken, ensuring it coats the chicken well. Add chicken broth if you prefer a saucier dish.
- Sprinkle cumin, garlic powder, salt, and black pepper over the chicken. Squeeze lime juice over everything.
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is tender and shreds easily.
- Remove chicken and shred with two forks. Return shredded chicken to the slow cooker and stir to coat with sauce. Adjust seasoning if needed.
- Mix in half of the chopped cilantro. Reserve the rest for topping.
- Slice avocados and squeeze a little lime juice over them to prevent browning.
- Serve chicken in bowls, tacos, or over rice. Top with avocado slices, remaining cilantro, and any desired toppings (red onion, jalapeño, cheese).
Notes
For extra flavor, marinate chicken in salsa verde for 30 minutes before cooking. If using frozen chicken breasts, increase cook time by 30–60 minutes. Adjust toppings and spice level to taste. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. For a vegetarian version, substitute jackfruit for chicken.
Nutrition
- Serving Size: About 1 cup cooked c
- Calories: 220
- Sugar: 2
- Sodium: 650
- Fat: 7
- Saturated Fat: 1.5
- Carbohydrates: 8
- Fiber: 3
- Protein: 30
Keywords: crockpot chicken, salsa verde chicken, slow cooker, easy dinner, Mexican chicken, avocado, weeknight meal, gluten-free, dairy-free, healthy chicken recipe