Skip to Content

Slow Cooker Salsa Verde Chicken

As an Amazon Associate I earn from qualifying purchases

Jump to Recipe | Save Recipe

It's so easy to make your own salsa verde at home and turn it into an awesome slow cooker chicken dish!

Yesterday was a bad morning ’cause you all know how much I love my coffee, right?! So, I ruined two cups of coffee because I didn’t think to sniff the half-and-half prior to putting it into our cups of coffee :( I made myself an iced coffee with my newly brewed batch of cold-brew and then started to make Jason’s. When I poured the half-and-half into his, clumps came out of the container and that’s when I was like ‘oh crap’ and decided to smell it. Argh! I should’ve paid more attention to the expiration date :) sigh, lesson learned, right? Not a huge deal, we just had to go *gasp* buy our coffee from a coffee shop instead of having a homemade cup. I know, it’s such a terrible thing. Just kidding :)

Big question of the day: what is everyone doing for the 4th of July?! If you’re having friends & family over, this round up of 30+ recipes can be used for 4th of July, too! So many great options and most of them are a cinch to make. (Do you remember that word ‘cinch?’ I swear when I was in grade-school, I’d use it all the time but now I rarely hear it. I’m going to bring it back.)

It's so easy to make your own salsa verde at home and turn it into an awesome slow cooker chicken dish!

I always bought salsa verde in a jar and I finally made it at home from scratch and WOW the difference! There really is a big difference in homemade vs. store-bought. The flavors are way more pronounced in the homemade version than in the store-bought and I love that you can tweak it to your liking when making it at home. This slow cooker salsa verde chicken is a fairly easy dish to put together. You first broil all the ingredients for the salsa verde then blend it and then pour it all over the chicken in the slow cooker. The chicken gets to take a nice long, hot bath in the flavors of the salsa verde and after 4 hours, you get the most tender chicken and delicious sauce to go with it! We served ours with quinoa, but you’re certainly welcome to serve it with any other carb that you like.

It's so easy to make your own salsa verde at home and turn it into an awesome slow cooker chicken dish!

Slow Cooker Salsa Verde Chicken

It's so easy to make your own salsa verde at home and turn it into an awesome slow cooker chicken dish!
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 4
Author: Julie Chiou
Save Rate Print


  • 4 cloves garlic, minced
  • 1 tablespoon canola oil
  • 2 pounds tomatillos, husks removed
  • 2 poblano chiles, stemmed and seeded
  • 1 medium onion, quartered
  • ½ cup chopped fresh cilantro
  • ½ tablespoon dried oregano
  • Juice of 1/2 a lime
  • 1 tablespoon cornstarch
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ cup chicken stock
  • 1 ½ pounds chicken thighs, you can use chicken breast but fair warning the dish might be slightly dry

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.


  • Preheat broiler.
  • In a large bowl, combine first 5 ingredients, tossing to coat. Spread onto an even layer on a jelly roll baking sheet and broil for 10 minutes, or until there are blackened spots on the tomatillos and chiles.
  • Place the mixture in a blender along with the cilantro, oregano, juice of 1/2 a lime, cornstarch, salt, black pepper, and chicken stock. Place lid on the blender, remove the center piece so air/steam can escape, and place a towel over the lid. Blend until the mixture is no longer clumpy but a smooth mixture.
  • In a 4-6 quart slow cooker, add the chicken then pour the salsa verde over the chicken. Cook on low for 4 hours.
  • Serve with quinoa or any other grain/carb you like.

Recipe Notes

For paleo: use olive oil for the canola oil and arrowroot powder for the cornstarch.
Adapted from Cooking Light, December 2013


Serving: 1 Serving | Calories: 358 kcal | Carbohydrates: 25 g | Protein: 37 g | Fat: 13 g | Fiber: 6 g | Sugar: 11 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Main Course
Cuisine: Mexican
Keyword: slow cooker recipes
Recipe Rating

Helen @ Scrummy Lane

Monday 7th of July 2014

Oooh nooo ... that has happened to me many times at work where I don't get through my coffee milk very quickly. So disappointing! The chicken sounds so so flavoursome, and of course it's a bonus that you can throw it in the slow cooker and end up with a super tasty and tender meal. P.S. I don't think any one told me 'cinch' was out of fashion because I think I just used it in a recent post. Haha!

Kristi @ Inspiration Kitchen

Saturday 5th of July 2014

This looks amazing Julie. I love verde! For the 4th - well - I did an amazing job of messing up my fireworks photos. = epic fail! :-)

Kathy @ Olives & Garlic

Saturday 5th of July 2014

I can drink salsa verde through a straw. Love your recipe.


Friday 4th of July 2014

Slow cooker meals are the way to go during the hot summer months!


Thursday 3rd of July 2014

Love salsa verde... and your napkins here!