Cozy Crockpot Creamy Salsa Verde Chicken: Easy Weeknight Dinner
This Crockpot Creamy Salsa Verde Chicken is the result of an obsession to recreate a beloved taqueria dish. It’s an effortless, hands-off meal that fills your house with a warm, savory aroma and delivers impossibly tender, shredded chicken in a tangy, creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 1.5 to 2 pounds boneless, skinless chicken breasts
- 16 ounces salsa verde (one standard jar)
- 8 ounces cream cheese, softened and cut into cubes
- 1 medium white onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1/2 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 tablespoon dill pickle juice
- Optional: 1 jalapeño, seeded and minced
- Optional: 4 ounces fire-roasted diced green chiles
- Optional: 1/2 cup shredded Monterey Jack cheese
Instructions
- Prep your ingredients: Dice the onion, mince the garlic, and cut the cream cheese into cubes.
- Season the chicken: Pat the chicken breasts dry with paper towels. Sprinkle both sides with salt, pepper, cumin, and oregano.
- Layer in the crockpot: Place the seasoned chicken breasts in the bottom of the crockpot in a single layer. Scatter the diced onion and minced garlic over the top. Pour the entire jar of salsa verde over everything. Do not stir.
- Add the cream cheese: Distribute the cream cheese cubes evenly over the top.
- Cook low and slow: Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
- Shred the chicken: Carefully remove the chicken breasts to a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Finish the sauce: Whisk the remaining liquid in the crockpot until the cream cheese is fully incorporated and the sauce is smooth. Stir in the pickle juice and half the chopped cilantro.
- Combine and rest: Return the shredded chicken to the crockpot and stir to coat. Let it sit on warm for about 5 minutes.
- Finish with lime and cilantro: Just before serving, squeeze the fresh lime juice over the top and sprinkle with the remaining cilantro. Give it one last gentle stir.
Notes
Don’t lift the lid during cooking. Soften cream cheese to room temperature for a smooth sauce. Season gradually as salsa verde saltiness varies. For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in, then cook on high for 10 minutes. The pickle juice is a secret ingredient that brightens the dish without tasting like pickles.
Nutrition
- Serving Size: 1 serving (about 1/6
- Calories: 320
- Sugar: 4
- Sodium: 600
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 8
- Fiber: 2
- Protein: 35
Keywords: crockpot, slow cooker, salsa verde chicken, creamy chicken, weeknight dinner, Mexican, easy, shredded chicken