Slow Cooker Salsa Verde Chicken with Peppers
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This Slow Cooker Salsa Verde Chicken is an easy family dinner made with tender chicken thighs, salsa verde, peppers, onions and a few simple seasonings. Everything cooks together in the crockpot with only 10 minutes of prep. Serve the chicken in tacos, mini burritos, quesadillas or over rice with your favorite toppings. It’s flavorful, family-friendly and one of those recipes you can turn into a different meal every time you make it.
An Easy Dinner I Made on a Whim
I made this salsa verde chicken on a whim because salsa verde was on sale at the grocery store. I wasn’t even planning on testing it for the blog, but it turned out so delicious that my daughter and I were standing at the slow cooker eating bites straight from the crockpot.
The chicken thighs were incredibly tender, and the peppers and onions cooked down into the salsa verde, creating a flavorful sauce to spoon over everything. Mine cooked on HIGH for 2½ hours and then stayed on WARM for several hours. It was still perfect when we were ready to eat.
The first time I made it, I turned the chicken into little mini burritos with cheese for my kids. The next time, I served it over rice with guacamole, sour cream, tortilla chips and cilantro. I really liked it served as a salsa verde chicken bowl, but there are so many ways to enjoy it. If you like these flavors, my Creamy Slow Cooker Chicken Tortilla Soup is another family-friendly crockpot dinner that can be loaded with all your favorite toppings.
Ingredients and Instructions
Please note that these pictures are meant to provide a helpful visual overview of the recipe. Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!
Make It Your Way (and Make It Delicious)
I personally love this salsa verde chicken served over rice with sour cream, cilantro and crushed tortilla chips. The sour cream adds a cool, creamy element, while the chips give the bowl a little crunch. My kids enjoyed it tucked into mini burritos with cheese, and a friend served it with chips and cheese for her kids—they loved it too. You could also add black beans (simply just drain a can and pour in at the end), turn the chicken into tacos or quesadillas or simply serve it with chips for scooping.
I prefer chicken thighs because they stay tender and have a little more fat, which gives the salsa verde chicken extra flavor. Boneless, skinless chicken breasts will work too, but they may not be quite as juicy. I use chicken thighs often, including in my Juicy Sheet Pan Chicken Thighs, because they’re forgiving and work well for easy family dinners.
Final Thoughts
I love when something I make on a whim turns into a recipe my family can’t stop eating. This slow cooker salsa verde chicken was incredibly easy, full of flavor and versatile enough to serve differently throughout the week – there really isn’t a wrong way to enjoy it! Let me know if you make it! I love hearing from you!
Crock Pot Salsa Verde Chicken with Peppers
Tender chicken thighs, peppers and onions cook in mild salsa verde for an easy slow cooker dinner. Serve the chicken in tacos, burritos, quesadillas or over rice with your favorite toppings.
Ingredients
- 2½ pounds boneless, skinless chicken thighs
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 1 cup mild salsa verde
- ½ cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ¾ teaspoon dried oregano
- 3/4 teaspoon kosher salt
- ¼ teaspoon black pepper
- Juice of ½ lime, optional but recommended
Optional Toppings and Serving Ideas
- Cooked rice - click for the recipe I use
- Warm flour or corn tortillas
- Shredded cheese
- Guacamole or sliced avocado
- Sour cream
- Fresh cilantro
- Crushed tortilla chips or crispy tortilla strips
- Black beans or pinto beans
Instructions
- Add 1 sliced green bell pepper and 1 sliced yellow onion to the bottom of a 6-quart slow cooker.
- Arrange 2½ pounds boneless, skinless chicken thighs over the peppers and onions.
- Sprinkle with 1 teaspoon ground cumin, 1 teaspoon garlic powder, ¾ teaspoon dried oregano, ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Pour 1 cup mild salsa verde and ½ cup chicken broth over the chicken.
- Cover and cook on HIGH for 2½–3 hours or LOW for 4–5 hours, until the chicken is tender and reaches at least 165°F in the thickest part.
- Squeeze the juice of ½ lime over the chicken before serving, if desired.
- Serve the chicken thighs whole or break them into large pieces. Spoon the cooked peppers, onions and salsa verde over the top.
Notes
Choose a mild salsa verde for a family-friendly dinner.
Cooking times can vary between slow cookers. Begin checking the chicken at the earlier suggested time.
The chicken can remain on the WARM setting after cooking until you are ready to serve it.
Store leftovers with the salsa verde sauce in an airtight container in the refrigerator.
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving:Calories: 422Total Fat: 19gSaturated Fat: 5gUnsaturated Fat: 13gCholesterol: 278mgSodium: 1126mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 57g
Nutrition information is automatically calculated. Use as an approximation only.
