Salsa Verde Chicken (Slow Cooker)

salsa verde chicken on rice with guacamole and tortilla strips.

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5 from 1 review


  • 2 tablespoons olive oil
  • 1 pound tomatillos
  • 1 (4-oz) can diced jalapenos or diced green chiles
  • 1 yellow onion, peeled and quartered
  • 1 large poblano pepper, seeded and cut into 2-inch pieces
  • 2 large cloves of garlic, roughly chopped
  • ½ teaspoon kosher salt
  • 1 pound boneless, skinless chicken breasts
  • ¼ cup chopped cilantro
  • Juice of 1 lime

Optional For Serving

  • Cooked rice
  • Diced avocado or guacamole
  • Chopped cilantro or sliced green onions
  • Tortilla chips or crushed tortilla chips


  1. Drizzle the olive oil into the bottom of the slow cooker.
  2. Remove the papery husks from the tomatillos, rinse the tomatillos, and cut them into quarters. Place them in the slow cooker.
  3. Add the jalapenos, onion wedges, poblano pepper, garlic, and salt to the slow cooker. Stir to combine.
  4. Place the chicken breast on top of the vegetables.
  5. Place the lid on top and cook for three to four hours on low or until the chicken is 165°F in the thickest part.
  6. Take the chicken out of the slow cooker. Stir the salsa verde, so it’s well combined. You can use an immersion blender to puree the sauce, or you can leave it chunky.
  7. Shred the chicken and place it back in the salsa verde along with the chopped cilantro and lime juice. Stir and then serve it over rice with the toppings.


Cooking tip: If the salsa verde sauce is thin and/or watery, turn the slow cooker to high and leave the sauce in the slow cooker with the lid off until it reduces – it should only take 10 minutes or so. Add the chicken back in once the sauce is thickened.