Go Back
Bowl of crockpot salsa verde chicken topped with cilantro and lime wedges on a rustic wooden table.
Dreena Grace Burthon

Crockpot Salsa Verde Chicken

A simple, low-carb crockpot chicken recipe made with salsa verde, garlic, lime, and cilantro. High in protein, diabetic-friendly, and full of flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Resting Time 5 minutes
Total Time 6 hours 15 minutes
Servings: 4 people
Course: dinner, Main Course
Cuisine: American, Mexican
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1½ pounds boneless, skinless chicken breasts about 2–3 medium pieces
  • 1 cup salsa verde choose a sugar-free or low-sodium brand
  • 2 cloves garlic minced
  • 1 whole lime juiced
  • 2 tablespoons cilantro chopped fresh for serving

Method
 

  1. Place the chicken breasts in the bottom of your slow cooker. Spread them out so they cook evenly.
  2. Pour the salsa verde over the chicken. Add the minced garlic and lime juice. Stir gently to coat everything.
  3. Cover and cook on low for 6 hours or high for 3 to 4 hours. Avoid lifting the lid too often so the steam stays in.
  4. When the chicken is tender, shred it with two forks right in the slow cooker. Stir it back into the sauce so it soaks up all the flavor.
  5. Sprinkle in the chopped cilantro. Let it sit for a few minutes before serving.
  6. Serve warm. It goes well with cauliflower rice, a salad, or wrapped in lettuce leaves.

Notes

 This recipe works best with boneless, skinless chicken breasts, but thighs work too if you like darker meat. Make sure to choose a salsa verde with no added sugar for the cleanest flavor and better blood sugar control. You can freeze leftovers in single portions for easy meals later. When reheating, add a spoonful of broth or water to keep the chicken moist. It tastes even better the next day as the flavors blend together.