Slow Cooker Chicken Thigh Verde
Tender chicken thighs slow-cooked in zesty salsa verde with aromatic spices and onions this recipe is a weeknight winner packed with flavor and ease.
Why You’ll Love This Recipe
Set it and forget it: Let your slow cooker do all the work while you go about your day.
Incredibly flavorful: Salsa verde, garlic, and spices soak into the chicken for deep, vibrant taste.
Great for meal prep: Perfect for tacos, rice bowls, or stuffed burritos throughout the week.
Family-friendly: Mild enough for kids, but easy to spice up for adults.
Key Ingredients
Chicken thighs: Boneless, skinless thighs are juicy and flavorful. You can also use bone-in for more richness.
Salsa verde: A 16 oz jar of tomatillo-based salsa brings tangy brightness.
Onion & garlic: Classic aromatics that add depth to the sauce.
Cumin & oregano: Earthy Mexican-inspired spices.
Fresh cilantro (optional): Adds a fresh pop at the end.
Expert Tips
Sear the thighs (optional): For extra flavor, brown the chicken in a skillet before adding to the slow cooker.
Low and slow is best: Cooking on low for 6–8 hours yields the most tender results.
Shred for versatility: After cooking, shred the chicken and return it to the juices for tacos, nachos, or enchiladas.
Control the salt: If your salsa is salty, reduce or skip additional salt until after cooking.
Ingredients
6-8 boneless, skinless chicken thighs
1 jar (16 oz) salsa verde
1 large onion, sliced
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon oregano
Salt and pepper to taste
1/4 cup fresh cilantro, chopped (optional)
Instructions
- Layer the chicken: Place 6–8 boneless, skinless chicken thighs into the bottom of the slow cooker.
- Add the sauce and aromatics: Pour 1 jar (16 oz) of salsa verde over the chicken. Top with 1 sliced onion and 3 minced garlic cloves.
- Season: Sprinkle in 1 tsp cumin, 1 tsp oregano, and salt and pepper to taste.
- Cook: Cover and cook on low for 6–8 hours or on high for 4 hours, until the chicken is tender.
- Finish: Stir in ¼ cup chopped cilantro if desired, then serve warm.
Important Notes When Making This Recipe
No stirring required: The ingredients will blend naturally while slow cooking.
Don’t lift the lid: Keep the slow cooker closed during cooking to maintain heat and moisture.
Add heat if you want: Toss in a chopped jalapeño or a few dashes of hot sauce if you like it spicier.
Nutrition Information (Per Serving – Approximate)
Calories: 280
Protein: 28g
Fat: 16g
Carbohydrates: 7g
Fiber: 2g
Sugar: 3g
Sodium: 550mg
Note: Based on 6 servings and may vary depending on salsa brand.
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs?
A: Yes, but keep in mind breasts can dry out more easily. Adjust cook time accordingly and check for doneness after 3–4 hours on high.
Q: Can I freeze leftovers?
A: Absolutely. Store in an airtight container for up to 3 months. Thaw in the fridge and reheat gently.
Q: What can I serve this with?
A: It’s great with rice, tortillas, beans, or on a bed of greens for a taco salad.
Q: Is salsa verde spicy?
A: Most store-bought varieties are mild, but always taste yours first. You can mix in a spicier salsa if needed.