This salsa verde chicken is easy and versatile. You can eat the leftovers so many different ways that this will be a week-long favorite. Try it solo as a stew, in a taco or on top of a rice bowl!

Slowcooker Salsa Verde Shredded Chicken

Slowcooker Salsa Verde Shredded Chicken


  • 3 organic frozen chicken breasts *notes below
  • 2 green peppers, diced
  • 1 white or yellow onion, diced
  • 1 jalapeno pepper, finely chopped with seeds
  • 1 pint of white mushrooms, sliced
  • 3 cloves of garlic, minced
  • 1 large can of crushed pineapple or pineapple tidbits, depending on how chunky you want it
  • 1 cup salsa verde or verde taco sauce, I used La Victoria Green Taco Sauce because that's the only one I could find at my tiny island store, but pick an organic one or one without preservatives if possible!
  • 1 can of green chiles
  • 1 tbl ground chipotle pepper (optional)
  • 1 tsp cayenne pepper (adapt to taste)
  • 1/2 tbl ground cumin
  • 1 tbl dried oregano
  • generous sea salt and pepper


  1. Put frozen chicken breasts in slowcooker
  2. Cover chicken in salsa verde, can of pineapple and green chiles
  3. Cook on high for 4 or 5 hours until chicken is done
  4. Try to pull the chicken into shreds with a fork. It's okay if it's not ready at this point, but any parts you can shred will absorb more flavor during the next step
  5. Add remaining ingredients, cook on low for 5 hours, or until chicken shreds easily and vegetables are cooked through
  6. Serve on top of rice with liquid as more of a stew, or put the meat and vegetables in a tortilla
  7. I put plain greek yogurt and some lime on top and it was to die for! Add your favorite toppings


I think its easier to skip the thawing process and put the frozen chicken straight in the crockpot, but if you have fresh/thawed chicken you can use that too! You probably will not need a full 4 hours before you can add the vegetables. Also if you're out for the day and you can't do the mid-day vegetable add-in, just add everything in at the beginning and put it on low so the peppers don't get too mushy.

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