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Sunday Slow Cooker:  Salsa Verde Chicken

Salsa verde chicken is probably the first dish I ever made in a slow cooker. It really couldn’t be easier – a jar of salsa, some chicken, and 4 hours later a delicious, healthy meal that tastes better than you could ever imagine a recipe with just two ingredients could taste. However, over time, I have started to want more from my salsa chicken. So today I wanted to share some quick ways to doctor up traditional salsa chicken.

First, let’s start with the chicken. Although all chicken breast would work and has lower calories, I like a combination of breasts and thighs to keep everything nice and moist. A lean beef roast or pork tenderloin is also delicious. Next is the salsa. This recipe gives you three options for salsa – a simple jar, a doctored up store-bought salsa, or the most labor intensive but best tasting – the homemade version. Lastly, let’s consider making it creamy and even cheesy. Salsa chicken can be totally transformed by adding some reduced fat cream cheese or sour cream. De-lic-ious! Any of these would work with either red or green salsa.

Slow Cooker Salsa Verde Chicken
Servings: 8
Serving Size: 2/3 cup
Nutritional Info: 164 calories, 5.6g of fat, 2.4g of carbohydrates, 0g of fiber, 27.3g of protein, .9g of sugar
Weight Watchers® PointsPlus®: 4 *


  • 1.5 lbs. chicken breast, boneless and skinless
  • 1 lb. chicken thighs, boneless and skinless
  • Salt and pepper
  • 2 cups salsa verde (options below)


  1. Basics: Combine everything is the slow cooker and cook on low for 4 hours.
  2. Option 1: Make your own salsa verde for the chicken. I recommend this roasted salsa verde. It’s delicious and is perfect for this slow cooker chicken.
  3. Option 2: Doctor up some store-bought salsa verde. Buy your favorite brand and make it better. In this recipe I like to saute an onion, 4 cloves of garlic, and some chile peppers (1-2 jalapenos or 1-2 poblanos depending on how spicy the salsa is) and add that to the salsa along with 1/2 tsp. cumin, 1/2 tsp. coriander, 1/2 tsp. oregano. It really amps up the flavor and makes a store bought salsa something special.
  4. Option 3: Just use the jarred/canned stuff! Nothing to be ashamed of, I use this option all the time when I don’t have time to do anything more then dump everything in the slow cooker and walk away. My favorite salsa verdes are from Herdez and Frontera.
  5. Make it creamy! Want a creamier chicken, add 4 oz. reduced fat cream cheese or 3/4 cup reduced fat sour cream after shredding the chicken for a creamy version that is out of this world delicious. The cream cheese option adds 40 calories and 1 PointsPlus® per serving. The sour cream adds 31 calories and 1 PointsPlus® per serving

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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2 Response to Sunday Slow Cooker: Salsa Verde Chicken

  1. julie on March 21, 2014

    I am making this recipe today. Can I assume that is 4 hours in slow cooker on high?

  2. sonia on April 24, 2014

    Omg… I totally going to try this…. I just started using the crock pot that we be having 3 yr and I have never use it till few wks ago… and is so easy…


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