When people think of simple crockpot recipes with just four ingredients, they want something flavorful and fuss-free. This Zesty Salsa Verde Chicken checks every box: minimal prep, delicious payoff, and a warm, satisfying meal that can easily become a family favorite.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 jar (16 oz) salsa verde
- 1 packet taco seasoning
- 1 block (8 oz) cream cheese
Instructions
To get started, arrange the chicken breasts in the bottom of your slow cooker. Sprinkle the taco seasoning evenly over the chicken, then pour the salsa verde right on top, making sure each piece is well-coated. Cover your cooker, set it to low, and let those flavors come together over six to eight hours (or four hours on high).
About 30 minutes before you plan to serve, place the cream cheese block over the chicken and stir it through until it just begins to melt into the sauce. It will create a smooth, tangy richness that perfectly complements the bright brightness of the salsa verde. From there, you can let the slow cooker keep it warm while the flavors meld even further.
Once the chicken is fully cooked and easily pulls apart, shred it right in the crockpot with two forks. Stir it back into the creamy sauce until every bite is infused with that delicious mix of spices and tangy salsa. Serve it in soft tortillas for tacos, spoon it over rice, or simply enjoy with a side of roasted veggies.
This four-ingredient wonder is great for busy families, meal preppers, or anyone seeking a convenient yet hearty dish. With just chicken, salsa verde, cream cheese, and seasoning, it’s a wholesome winner that fits different diets—simply swap in a lower-fat cream cheese or use a lower-sodium seasoning pack if desired.
As for variations, you could stir in a handful of chopped cilantro at the end or add crushed tortilla chips for extra crunch. Whatever you choose, you’ll have a crockpot meal that’s comforting, versatile, and oh-so-simple.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
