Easy Crockpot Salsa Verde Chicken

This. Is. So. Easy. And. Tasty. 

First time trying this recipe out, and my whole family loved it! It's definitely going to be in the dinner rotation from now on. 

I was feeling crazy on Taco Tuesday today and I also made (for my first time ever) homemade corn tortillas! So that just put this whole dinner above and beyond not gonna lie. It was supes amazing. I can't wait to keep getting better at making tortillas. It is seriously a game changer when it comes to tacos. The freshness is incredible...it's just in a whole 'nother (<--- why do we say this? This isn't even a word and it doesn't make sense if you say a whole another..? deep thoughts of the night.) ballpark than store-bought tortillas. 

I don't think I can go back. Anyways, back to the recipe! Try it out sometime, and I assure you your family will love you for this Taco Tuesday crockpot dinner.


  • 1.5-2 lbs raw boneless skinless chicken tenders
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 tsp oregano
  • salt, to taste (I just sprinkled some evenly over all the chicken in the pot)
  • 16 oz jar roasted salsa verde (I used the brand called Ortega)

Optional toppings:

  • Corn tortillas (I used this homemade corn tortilla recipe from thekitchen.com)
  • Avocado
  • Sour Cream (We use light sour cream to cut some fat)
  • Shredded Cheese
  • More Salsa Verde or Red Salsa if you want to do a mix
  • Tomato


  1. Place the raw chicken on the bottom of a crockpot. Sprinkle salt and all the spices evenly over the chicken. 
  2. Pour the entire jar of salsa verde over the chicken, and cook on HIGH for 2 hours.
  3. After it's been 2 hours, take out the chicken tenders, and shred it with 2 forks.
  4. Pour the shredded chicken back into the crockpot and mix to coat it all in the salsa verde sauce. Adjust the seasoning if need be. 
  5. Lower the heat to "Warm" until ready to be eaten. 

{Recipe slightly adapted from Skinnytaste.com}