Slow Cooker Salsa Verde Chicken Recipe (2024)

World's easiest and most delicious salsa verde that will change your game: Roast in a sheet pan quartered onion, jalapeno, lb or so of tomatillos, a few garlic cloves, all tossed in olive oil, until soft and just beginning to brown. Dump into a blender with an entire bunch of cilantro, stems and all. Pulse it. Season. Done. Great for chile verde, chilaquiles, and this recipe.

I may be the only person who can’t tolerate chicken thighs so would breast meat dry out too much? Adjust the time?

I just want to thank NYT Chefs for not giving upon the slow cooker. I’m an essential worker in the time of COVID and nothing helps more than a slow cooker recipe that takes an honest 15 min in the morning and at night and is healthy (relatively ) and delicious. Please keep them coming for those of us who can’t spare 45 minutes to 1 hour in the evening for dinner start (fridge) to table!

I don't have a pressure cooker or a slow cooker. How should I cook this in the oven or on top of the stove? Sounds delicious!

What are the directions if you want to use a pressure cooker?

Chicken breasts work just as well in this recipe. I noticed that someone asked that question and didn't get an answer.

Plus, Trader Joe's jarred salsa verde is great!

After looking at the timing in some of Melissa Clark’s Instant Pot recipes with options of slow cooking and pressure cooking, I made this in Instant Pot using 15 minutes pressure and natural release. It was perfect timing. Really delicious recipe using exactly the ingredients listed. My local grocery store had only one salsa verde ( lots of red). I will try other salsas from other stores.

World's easiest and most delicious salsa verde that will change your game: Roast in a sheet pan quartered onion, jalapeno, lb or so of tomatillos, a few garlic cloves, all tossed in olive oil, until soft and just beginning to brown. Dump into a blender with an entire bunch of cilantro, stems and all. Pulse it. Season. Done. Great for chile verde, chilaquiles, and this recipe.

Crazy easy and delicious. Made in a dutch oven in a 290 degree oven for roughly 1.5-2 hours. Added in one cup of homemade chicken broth at the beginning and by the time I added in the corn and beans I had the perfect consistency. Personally suggest upping the cumin by a half teaspoon or so.

For salsa verde (all raw ingredients, since cooking in slow cooker don’t need to pre-roast)- 4 medium tomatos (or 12 tomatillos)- 1/2 red onion- 1 jalapeño- 6 cloves of garlic- 1 1/2 cups of chopped cilantro (1/2 to 3/4 bunch)- 1/2 lime - squeeze out juice- 1 tbsp kosher saltBlend these ingredients into salsa, which becomes the base. Then follow recipe instructions.Tips:Use the rest of the cilantro bunch for finishUse 4 scallionsCook on normal instant pot slow cook for 4 hours

We make a version of this with boneless breasts and it's quite tasty, just make sure you use enough liquid. So simple!

So, basically, you didn't make the recipe. Not helpful.

Here’s the link for the pressure cooker version

We made this as directed and it was fantastic. I was concerned about the amount of garlic but it wasn't overbearing. We added corn and black beans at the end. Don't skip the lime juice for some brightness. We served ours with corn hard taco shells, cheese and lots of hot sauce.

Made. Too liquidy.

This is my #1 slow cooker recipe. It is no-fail, delicious served on rice or with tortilla chips. It is SO EASY to make. I have shared this recipe with multiple friends and family. They all love it, too.

Added 2 jalapeñoDiced 1/2 onionChicken breast - can have 2 lbsCooked on slow for 7 hours

2 jalapeno diced1/2 onion dicedChicken breast - 2 lbs1 can Pinto beans Fresh cilantro and scallions as toppings

John’s homemade salsa verde is a game changer. I added salt

Has anyone tried prepping this and freezing to cook later?

If you don’t mind spending an additional 10 minutes on the prep I highly recommend a quick sear of the chicken in a skillet on the stovetop before adding it to the crock pot. I do this with every protein in every crock pot dish I make and it really adds another layer of flavor to the end result.

Made as instructed, then added black beans and frozen corn along with the scallions. Really excellent! It will be added to the cycle.

I’ll be trying this recipe tonight with tortillas. I’ve made a very similar version of this for years, as a hearty Mexican chicken stew. In addition to listed ingredients also add 2 cups chicken or vegetable broth (low sodium), and a touch of cream to finish it off. I always add frozen corn and black or pinto beans. Serve with sliced avocado, tortilla chips, and cheese for toppings. Husband always adds some Hatch green chili sauce from New Mexico for extra heat. Adults and kids love it!

First, I'll note that chicken breasts are not a good substitute for thighs with slow cooker recipes. They'll always taste dry.That said, I'll also add that I drained the excess water with a sifter, and that this needs something if you're using it as a taco filler. Perhaps picked onions, black beans, or Pico de Gallo. It just doesn't seem like enough complexity for a taco.

Loved this recipe! It’s a keeper. I used the Instant Pot - manual pressure cooker high setting for 20 minutes - and it came out tender, juicy, and delicious.

I sometimes make this with homemade tomatillo salsa, but honestly, the Herdez salsa verde is good and makes this so easy. It's a kitchen workhorse: good for rice bowls, tacos, enchiladas and burritos.

Made 4x recipe but only one jalapeño, and it was perfect. Prior batches have been overly hot, and we like our food pretty hot.

Wondering if this recipe can be doubled (or 1 1/2 ed!) in a crockpot? Anyone have tips on this?

Love this recipe! It’s definitely become a staple in our house. We add add spinach and celery too.