4-Ingredient Slow Cooker Salsa Verde Chicken

This 4-Ingredient Slow Cooker Salsa Verde Chicken is super easy to make, full of flavor, and can be used in all sorts of recipes.

4-Ingredient Slow Cooker Salsa Verde Chicken | gimmesomeoven.com #recipe

I absolutely love food blogging.  But I have to confess, there’s one thing about my pre-recipe-developing days that I really miss sometimes about cooking — not measuring stuff.

Before I started sharing recipes with you, I was totally “that cook” who prided herself on rarely pulling out a measuring cup or spoon.  Sure, I usually had to do so for baking.  But for cooking?  I loved tossing in a “glug” of this here, a “pinch” of that there, a “handful” of that here, and a “sprinkle” of that there….you know, “eyeing it”.  It’s definitely my favorite way to cook.  And arguably, it’s the way that people have cooked for most of history and still continue to cook today in most countries around the world.

But hey, there’s also something to be said for a good, specific, predictable, tried-and-true recipe.  So today I thought I’d share one that began as a dump-everything-in-a-crock-pot-and-see-what-happens, and actually turned out so good that I went back afterwards to measure everything in order to share it with you.  It’s basically a seriously delicious and easy Mexican shredded chicken recipe made with two of my favorite ingredients — salsa verde and beer.


4-Ingredient Slow Cooker Salsa Verde Chicken | gimmesomeoven.com #recipe

I actually made this one for a cooking class I taught a few months ago at my church.  I wrote about it on here once before, but basically it was a serious taco-a-thon complete with 3 homemade salsas and 3 homemade fillings.

The salsas included my favorite restaurant-style salsa, tomatillo salsa verde, and 5-ingredient mango salsa.  And the fillings included a spontaneous sweet potato and black bean saute and my crispy slow cooker carnitas.  And….this chicken.

We only had a little over an hour to cook together, so I prepped the carnitas and chicken in the slow cooker.  But I hadn’t planned out how to season the chicken, so I did some experimenting.  (Nothing like trying out a recipe on 20 people for the first time.)  ;)

Thankfully, it came out even better than I expected!  Here are the steps:

4-Ingredient Slow Cooker Salsa Verde Chicken | gimmesomeoven.com #recipe

Begin with a bunch of chicken.  I used boneless, skinless chicken breasts, but I’d like to try boneless dark meat next time for extra flavor.

4-Ingredient Slow Cooker Salsa Verde Chicken | gimmesomeoven.com #recipe

Pour in a bunch of salsa verde, either homemade or store bought.  (And if you like spicy food, I would also recommend adding in a jalapeno or two here with the stem removed.)

4-Ingredient Slow Cooker Salsa Verde Chicken | gimmesomeoven.com #recipe

Then add in a bottle of beer.  I had our local wheat beer on hand, but Modelo Negro or a Corona might be a little more apropos for this recipe.

And then add the step that I didn’t photograph — cumin!  You definitely want cumin to help round out the flavor profile and bring in a little of that earthy, peppery goodness.

4-Ingredient Slow Cooker Salsa Verde Chicken | gimmesomeoven.com #recipe

Cover and cook for 3-4 hours on high heat or 6-8 hours on low heat.  Then once the chicken shreds easily with a fork, shred it all up and give it a good toss with those juices that remain.

4-Ingredient Slow Cooker Salsa Verde Chicken | gimmesomeoven.com #recipe

And then serve it up however sounds good.  I loved this one with just your simple street taco toppings — chopped fresh cilantro and white onion on corn tortillas (which are gluten-free!) . Of course, it’s also all the better when topped with “a few” slices of fresh avocado, a “heaping spoonful” of extra salsa, and a “sprinkle” of some crumbly cheese.  Or whatever sounds lovely.

Really, this shredded chicken will taste good with just about anything.  So get creative, and give it a try.  :)

4-Ingredient Slow Cooker Salsa Verde Chicken

This 4-Ingredient Slow Cooker Salsa Verde Chicken is simple to make and full of amazing flavor!


  • 6 boneless, skinless chicken breasts
  • 2 cups salsa verde
  • 1 bottle beer*
  • 2 teaspoons cumin
  • salt and black pepper
  • (optional: 1 jalapeno, stem removed and diced, leaving the seeds in for extra heat if desired)


Add chicken to the slow cooker. Top with salsa verde and beer, and sprinkle with cumin and season with a few generous pinches of salt and a pinch of pepper. Use a pair of tons or a spoon to turn the chicken so that both sides are coated. Cover. Cook for 3-4 hours on high heat, or 7-8 hours on low heat.

The chicken is ready when easily shreds with a fork. Shred the chicken in the slow cooker, and toss with the juices. Then remove the chicken with a slotted spoon and serve warm. Or, store the shredded chicken in a sealed container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

*If you want to make this gluten-free, you can either use gluten-free beer. Or replace the beer with chicken broth.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Here are some of the other recipes we cooked that night:

Crispy Slow-Cooker Carnitas | gimmesomeoven.com

Crispy Slow Cooker Carnitas

5-Ingredient Mango Salsa Recipe | gimmesomeoven.com #glutenfree #vegan #mexican

5-Ingredient Mango Salsa

Tomatillo Salsa Verde | gimmesomeoven.com

Tomatillo Salsa Verde

Restaurant-Style Salsa | gimmesomeoven.com

Leave a Comment:


  1. Emily S. — May 10, 2015 @ 7:53 pm (#)

    I can’t wait to make this recipe this week! Quick question- can you estimate (in weight) about how much chicken I need? I buy from our local butcher, and those chicken breasts are normally GIGANTIC compared to what I’d find at the regular grocery store!

  2. Zachery palmed — May 11, 2015 @ 7:03 pm (#)

    Hi! Thank you so much for this recipe! It was amazing…. And easy to do! One of my favorite recipes now. My fiancé and I both loved this one. We used a Corona and even though I don’t like that beer, it went with this recipe perfectly. Thank you so much again! 

    • Ali — May 11th, 2015 @ 8:51 pm

      Hey Zachery! You’re so welcome, I’m glad you guys like it! : )

  3. MisterMe — June 11, 2015 @ 8:38 am (#)

    This is now one my fave things to cook, so simple and so nice even the next day, truly one to keep in mind ☺

    • Hayley — June 12th, 2015 @ 5:33 pm

      We’re so glad to hear that! : )

  4. Teigan Callahan — June 26, 2015 @ 8:40 am (#)

    I made this last night for my mom and my step-dad. IT WAS A HUGE SUCCESS. I never post comments but I had to on this one! I used this chicken recipe to make tostadas. I layered sour cream, then refried pinto beans, then the delicious mouth watering chicken, topped it off with cilantro, onion, and avocado. IT WAS AMAZING! I highly suggest giving this recipe a try.

    • Hayley @ Gimme Some Oven — June 28th, 2015 @ 7:46 pm

      Thanks, Teigan, we’re so glad to hear that! : D

  5. Laura — July 8, 2015 @ 4:25 pm (#)

    I tried this yesterday. It was great! It’s a tasty, gently-flavored chicken… the toppings add the sparkle. I salted the chicken the night before (chef tip I picked up somewhere). I halved the recipe for my little Cuisinart, used 50% dark meat, still used 1 TBSP cumin (which might have been too much, haven’t decided). Two hours on low was plenty for it to be fully cooked, at least with the amount I had. We used the same toppings as the pic, white onion, cilantro, avocado, and a squeeze of lime. Served it with lime-cilantro Mexican rice and the mango salsa. My boyfriend and I really enjoyed it, and it was great to have the afternoon free to do other things while the main dish was cooking!

    • Hayley @ Gimme Some Oven — July 8th, 2015 @ 10:50 pm

      That’s awesome, Laura, thanks for sharing! We’re glad you and your boyfriend enjoyed this!

  6. Lisa — July 20, 2015 @ 6:50 pm (#)

    Making this right now while sipping on a nice cold blend margarita. Can’t wait to see how this taste!

    • Hayley @ Gimme Some Oven — July 22nd, 2015 @ 11:57 am

      Awesome Lisa, we hope you love it!

  7. Lauren @ Rustic Honey — July 28, 2015 @ 8:45 am (#)

    I can’t wait to try this! I don’t know why I haven’t tried salsa verde with my slow cooked chicken tacos before! You’d think it would be a given since green sauce is my favorite!!! Love the Boulevard addition as well! Thanks for sharing this awesome post! 

    • Hayley @ Gimme Some Oven — July 29th, 2015 @ 9:56 am

      Thanks Lauren, we hope you love it!

  8. JoAnn Leigh — July 30, 2015 @ 6:27 pm (#)

    I bought a large package of Chicken breasts on sale – this sounds like a great way to cook them.
    My question is can the shredded chickenn be frozen to use later?

    • Hayley @ Gimme Some Oven — August 4th, 2015 @ 5:54 pm

      Hi JoAnn, yes, you can definitely freeze the shredded chicken! :)

  9. Kathy — August 7, 2015 @ 12:37 pm (#)

    I have been making this for years with just the Salsa Verde (
    Trader Joes my favorite) but never added the beer or chicken broth, never needed the extra liquid. I just throw in frozen chicken breasts, 1 jar of Salsa Verde & cover & cook on high. Comes out great every time. The beer & Cumin additions sound good so will be trying that soon! Thank you for the recipe!

    • Hayley @ Gimme Some Oven — August 13th, 2015 @ 1:49 pm

      Thanks for sharing Kathy, we hope you enjoy! :)

  10. Courtney — August 16, 2015 @ 4:18 pm (#)

    I used this recipe for a small book club/taco night and my friends could not get enough of it! Someone who said they weren’t even hungry when they came in had 3!! Huge success and such tangy, wonderful flavors. I knew half way through my crock pot time when I took a sniff that it was going to be so fantastic- and it was! 

    Thanks, Ali!! <3

    • Hayley @ Gimme Some Oven — August 17th, 2015 @ 9:03 am

      Thanks Courtney, we’re so happy you and your friends loved it! Also, we LOVE the idea of a book club taco night! :)

  11. Helen — August 17, 2015 @ 3:13 am (#)

    Loved your recipe. Certainly will try it this week. Here is one for you. BarBQ burgers: throw in any meat you prefer along with one whole bottle of your favorite BarBQ sauce. Thats it! Put the crock pot on low, before going to work. When you come back dinner is ready! Just serve meat on buns with sides of pickles and chips or cole slaw and your done. More family time! Hope you like this idea and I hope you share it with everyone else. Sorry no photos I am not computer savy. Enjoy!

    • Hayley @ Gimme Some Oven — August 17th, 2015 @ 8:00 am

      Thank you Helen, we hope you enjoy! Also, thanks for sharing your BarBQ burgers recipe with us, they sound so easy and awesome! :)

  12. Nancy — October 1, 2015 @ 1:22 pm (#)

    The recipe looks amazing!  Would it be possible to make it in a pressure cooker (Instant Pot) instead?

  13. Kelly — October 13, 2015 @ 11:48 am (#)

    This sounds yummy, but what is the best way to serve it? Is it best in tacos, or something else? I’m trying to think of something other than tacos since we have that a lot ;) 

    • Hayley @ Gimme Some Oven — October 14th, 2015 @ 10:34 am

      Hey Kelly! Besides serving this in tacos, we love serving it over some quinoa or cilantro lime rice, and making a taco/burrito bowl out of it (with whatever salsas, veggies and toppings you like). We hope you enjoy the recipe!

  14. Lisa — October 19, 2015 @ 1:18 pm (#)

    Can I make this in a Insta Pot pressure cooker? If so, how can the recipe be adjusted?  Thanks!  And WE LIVE on Herdez green salsa!

    • Ali — November 4th, 2015 @ 5:08 pm

      I haven’t tried it in a slow cooker, but imagine it would work well! And I love that salsa too!

  15. Melissa — October 20, 2015 @ 4:41 pm (#)

    This was just delicious. Cooked perfectly and was juicy and delicious. I made chicken enchiladas with some of it. I ate it alone, with some sour cream and guacamole. Wonderful flavor!  Thanks so much for the awesome recipe!!

  16. Tamara — November 8, 2015 @ 12:36 am (#)

    I love your recipes.  I think you must be local if the beer is anything to go by. : -)

    • Hayley @ Gimme Some Oven — November 8th, 2015 @ 2:33 pm

      Thank you Tamara, we hope you enjoy this! :) Do you live in KC?

  17. Marco — December 26, 2015 @ 7:38 pm (#)

    Yummy, will definitely try this one. Storing it preserves the taste well? Planning to weekend make those for during the week. 

    • Hayley @ Gimme Some Oven — December 26th, 2015 @ 9:14 pm

      Thanks Marco, we hope you enjoy! And yes, this holds up well in the fridge after it’s made (for a few days or so).

  18. Kimberly P. — January 10, 2016 @ 8:12 pm (#)

    do you think ginger beer might be a good fit (as substitute) for standard beer?

    • Hayley @ Gimme Some Oven — January 11th, 2016 @ 8:57 pm

      Hmmm, we love ginger beer, but we haven’t tried it in this recipe and probably wouldn’t, as we think it would be a clash of flavors. We like Negra Modelo and Tecate! We hope you enjoy! :)

  19. Valarie — January 19, 2016 @ 3:11 pm (#)

    Ok probably a stupid question, but kids can eat this right? The alcohol will get cooked out? Does it taste “beery”

    • Hayley @ Gimme Some Oven — January 19th, 2016 @ 10:08 pm

      Hi Valarie, yes this should be totally fine for your kiddos to eat, as the alcohol in the beer definitely cooks out. We hope you enjoy!

  20. Carolyn — March 7, 2016 @ 10:24 am (#)

    Can you make this recipe with out any Beer and what would be a good substitute for it if needed?

    • Hayley @ Gimme Some Oven — March 8th, 2016 @ 8:46 am

      Hi Carolyn, at the bottom of the recipe, we state that you can use chicken broth as a substitute for the beer if you like. We think that would be your best bet if you want to skip the beer. If it’s not because you don’t care for beer, but more of a gluten issue, you can use a gluten-free beer. We hope you enjoy! :)

  21. Molly — March 10, 2016 @ 4:22 pm (#)

    I have made this time and time again. The most recent time was with pork! I definitely prefer chicken, but it’s absolutely scrumptious. I’m all for simple recipes! I put it on tacos with onion, sour cream, some spicy red salsa, cilantro, and lime. Will definitely be a staple dish in my life, especially for entertaining. Thank you for this WONDERFUL idea!!!

    • Hayley @ Gimme Some Oven — March 11th, 2016 @ 8:14 pm

      We’re so glad to hear you’re a fan Molly! :D

  22. Debbie — April 30, 2016 @ 6:40 am (#)

    Love this recipe!  I’ve made it wirh a Grapefruit Shandy and a Lemon Shandy and both tasted great.  My favorite was the Grapefruit Shandy.   Very quick easy and tasty.  Thanks for sharing!

    • Hayley @ Gimme Some Oven — April 30th, 2016 @ 9:23 am

      Thanks for sharing Debbie — we’re happy you enjoyed it, and that grapefruit shandy sounds amazing! :)

  23. Melissa M — May 6, 2016 @ 6:06 pm (#)

    How much beer and salsa Verde do I use if I want to use 3-4 chicken breast?

    • Hayley @ Gimme Some Oven — May 6th, 2016 @ 9:49 pm

      Hey Melissa! So just to clarify, we used three whole breasts for this (we consider it 6 breasts). But if you want to use 3-4 breast halves, then you should do half the recipe. We hope this helps and that you enjoy! :)

  24. Stacy — June 3, 2016 @ 2:43 pm (#)

    I love this recipe. I made it for Christmas tacos a few years ago, and we’re making it for our wedding next weekend (woohoo, taco bar!!) Thanks for being so on point with your recipes ALL THE TIME.

    • Hayley @ Gimme Some Oven — June 16th, 2016 @ 9:41 am

      Thank you Stacy — we’re so glad to hear that! :D

  25. Stephanie — June 8, 2016 @ 9:49 am (#)

    Can you use regular salsa by chance. I don’t have any salsa verde on hand!

    • Hayley @ Gimme Some Oven — June 15th, 2016 @ 10:14 am

      Yes, you definitely can, in fact, we did a red salsa version as well!


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