Slow Cooker Chicken Salsa Verde

An easy and tasty meal, this slow cooker chicken salsa verde recipe full of flavor and you can eat a few different ways. The shredded chicken is naturally low carb and only needs a few ingredients. is full of flavor from tomatillos, banana peppers, limes and spices. Tastes great over rice, in tortillas or as is for a low carb dinner with just 4g net carbs!

You might also like this awesome low carb slow cooker salsa recipe.

One summer we grew a bunch of tomatillos for a the first time and I was trying to find all kinds of ways to use them. Originally I made this dish with fresh tomatillos and banana peppers and I still have the recipe below the recipe card if you are back for that one.

However we haven’t grown them for a long time and I recently redid this recipe using a jar of salsa verde and it was super easy. So today I am sharing with you this slow cooker chicken salsa verde which is just an easier version of the older recipe.

This was a really tasty and low carb Mexican dinner and my family loved it. I ate it over cauliflower rice and my husband ate it as a rice bowl with black beans and other toppings. However you can also make tacos, burritos, quesadillas, whatever you want with this delicious salsa verde chicken. It’s a great recipe for low carb meal prep.

Recipe ingredients I used and substitutions.

The simple ingredients I used were chicken, salsa verde, fresh lime juice, fresh garlic, cumin, oregano, yellow onion, hot pepper flakes, salt and black pepper. I also highly recommend add fresh cilantro at the end.

Chicken
I used 3 pounds total of boneless skinless chicken thighs and breasts. You can use any combination of the chicken pieces you want. Just make sure they are boneless and skinless.

Store Bought Salsa Verde
I used a 16 oz jar of Frontera Tomatillo Salsa pictured below. You can use any brand of salsa verde you want. You could substitute green enchilada sauce if you want but I like the salsa because it’s chunkier. They have basically the same ingredients though.

Toppings
I definitely recommend adding a squeeze of fresh lime at the end as well as some fresh cilantro leaves. Those two foods go great with this dish. However you can use your favorite toppings you would normally use on Mexican food.

Try sour cream, guacamole, fresh avocado slices, chopped onion, sliced black olives, Monterey Jack or cheddar cheese, hot sauces, fresh tomatoes, shredded lettuce etc. You can also add some hot sauce for extra heat. 

I personally like a squeeze of lime juice and then a big dollop of sour cream with avocados and cilantro leaves.

How to make this easy slow cooker chicken salsa verde recipe.

Step 1: Slice the onion and lay in the bottom of the crockpot. Then take the pieces of chicken and place on top of the onion. Season with salt and black pepper.

Step 2: Add the crushed garlic, hot pepper flakes, cumin and oregano to the jar salsa and mix. Pour over the chicken and the cover with a slow cooker lid.

Step 3: Cook on low for 6-8 hours or on high for 4-6. When the chicken is tender and falls apart it is done. Cooking time may vary.

Step 4: Take out just the chicken and place in a large bowl. Using two big forks shred the meat and place back into the crockpot. Mix well and let sit for a few minutes so the chicken will soak up some of the liquid from the sauce.

Step 5: Serve with fresh limes and cilantro as garnishes. Store leftovers in an airtight container. You can also freeze this for another dinner. Please scroll down to view the printable recipe card.

You can eat this over cauliflower rice or as is for a low carb dinner. That is how I ate it with some sour cream, cilantro and avocado seen pictured above. It was very tasty! This is very tasty meal for those on a low carb or low calorie diet. 

If you don’t care about carbs you can make a tasty rice bowl. My husband eat it with cilantro lime rice black beans, avocados, cilantro and his pickled jalapeno peppers. Note we bought some packaged cilantro lime rice from Costco which is very handy to have on hand. 

You can also make tacos, burritos, quesadillas and more with this dish.

More keto Mexican recipes to try.

We love Mexican food so I have quite a few keto Mexican recipes that I think you might like. Here are few of my favorites.

• low carb Mexican chicken casserole (reader favorite!)
• keto Mexican meatloaf and mini meatzas
• keto taco burgers or taco salads or taco soup
• keto burrito bowl or enchilada bowl
• low carb chicken poblano casserole
• low carb slow cooker chipotle pork
• keto avocado lime slaw

This made a huge batch. My husband took some for work the next day and I still had enough left over for another weeknight meal so I froze it for another night. I hope you get a chance to make this tasty low carb slow cooker chicken salsa verde recipe. Enjoy!

The nutritional information for 1 serving is 200 calories / 5.2g fat / 4.2g carbs / 0.2g fiber / 32.1g protein = 4g net carbs

NOTE: If you are here to see the original recipe that used fresh tomatillos please scroll down below the recipe card and it’s there.

The original recipe using fresh tomatillos is as follows.

Use 3 pounds boneless skinless chicken, 1 lime juiced, 2 cloves garlic, ¼ teaspoon, black pepper, ½ teaspoon salt, ½ teaspoon cumin, 1 teaspoon oregano, 1 onion sliced, 1 pound fresh tomatillos quartered, 10 banana peppers, seeded and chopped.

Layer the chicken, onions, tomatillos and banana peppers. In a small bowl, add lime juice and spices and pour over the chicken and veggies. Cook on low for 6-8 hours or on high for 4-6 hours.

• Let cook on low all day. Mine took 8 hours.
• Shred chicken and mix well.

Nutrition per serving of this version is : 168 cal / 1.3g fat / 8.9g carbs / 3.1g fiber / 6.9g protein = 5.8g Net Carbs