Crock-pot Salsa Verde Chicken

I adore my crock-pot and try to use it whenever I can. I prefer it to lots of other cooking methods because of how good it makes the house smell. And nothing beats making a scrumptious dinner in less than 2-minutes. Well, the preparation that is!

This chicken dinner can be the basis for many dinners – shred the chicken and make tacos (like here), or serve it over a seasoned rice and veg. You can even make a casserole with the chicken you made in your crock-pot. The possibilities are endless!

Crock-pot Salsa Verde Chicken

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 pound skinless chicken tenders
  • 1/4 tsp garlic powder
  • 1/8 tsp Italian seasoning
  • 1/8 tsp ground cumin
  • salt, to taste
  • 16 oz jar of salsa verde
  • 1 pound rainbow carrots
  • 2 tablespoons dijon mustard
  • 1/8 cup extra virgin olive oil
  • 1/8 cup fresh parsley, chopped
  • 1 tablespoon chives, chopped
  • 1.5 tablespoons red wine vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon salt


  1. Season chicken with garlic powder, Italian seasoning, cumin and salt and place in the bottom of the slow cooker. Top with salsa verde, cover and cook on high for 2 hours.
  2. While chicken is cooking, making the carrot slaw: grate carrots in a food processor or a box grater. Whisk remaining ingredients (mustard>salt) in a separate bowl until blended. Mix in carrots and toss until well coated. Top with black pepper.
  3. Remove chicken from crock-pot once cooked, and shred with 2 forks.
  4. Remove 2/3 cup of liquid from the slow cooker, and discard.
  5. Serve shredded chicken in a taco shell topped with carrot slaw. Enjoy! 

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