Two Ingredient Salsa Verde Chicken is a healthy, low sodium chicken recipe with green salsa and chicken breasts. Make a batch of salsa verde chicken in the slow cooker, then use during the week in casseroles, tacos, salads, bowls. This is a perfect recipe for meal prep with all lean protein.
Why this recipe works
This slow cooker chicken recipe uses lean chicken breasts and flavorful salsa verde. Simply put both in a slow cooker / crock pot, and let it go. The chicken soaks up the salsa flavor and becomes super tender.
By only using two ingredients, this is a basic recipe to be used however you want – in tacos, burrito bowls, on salads. The possibilities are endless.
I don’t add any seasonings or salt to keep this recipe as a base. When I use this chicken, like in my mini chicken quesadillas, I add seasoning at that point. So this is perfect if you are looking for low sodium chicken recipes.
What is the difference between salsa and salsa verde?
Salsa verde, or green salsa, is really delicious Mexican salsa condiment for tacos, burritos, enchiladas, etc. Instead of being tomato-based like regular salsa, salsa verde is made using primarily tomatillos. Usually green chiles or jalapenos are added too for flavor and zing. It is tangy tasty.
About the ingredients
With only two ingredients, chicken breasts and salsa verde, there isn’t too much thought to this. You can use purchased salsa verde or make your own with my Roasted Salsa Verde recipe. If buying, salsa verde is found in the international foods section of the grocery store.
I have used Herdez and Pace brands of salsa verde. Note that Herdez brand has both salsa verde and guacamole salsa products. The guacamole salsa is tasty but it is not the one we want for this recipe. Always, store leftover salsa in the refrigerator.
How to make Salsa Verde Chicken
Put chicken in crock pot. Pour salsa verde over top. Turn crock pot on. That’s it.
I find 4 hours on high or 6 hours on low to be perfect, and I usually go with three large chicken breasts. This recipe is easy to scale up – doubled, tripled even. A handy trick if making a large batch is to use an electric mixer on low setting to shred the meat, rather than two forks.
Yes and it is just as easy. Just follow my Instant Pot instructions for carnitas chicken.
Yes. Store in a freezer resealable bag or storage container. If using a storage container, line with plastic wrap to protect the meat from freezer burn. Store for up to 2 months.
Yes. Follow the directions just the same, but I do recommend if using chicken thighs to use boneless, skinless thighs.
I find the chicken stays good up to four days.
Store in a resealable bag or regular plastic or glass storage container in the refrigerator.
Yes. Regular salsa can be used, or a can of diced tomatoes and green chiles like in my Mexican Pulled Chicken.
2 Ingredient Salsa Verde Chicken
- 2 lbs chicken breasts
- 1 cup salsa verde
- Lay the chicken breasts in the slow cooker. Pour the salsa verde over top.
- Cook on high 4 hours or low 6 hours. Shred meat.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.