Salsa Verde Chicken Bowl

This Salsa Verde Chicken Bowl epitomizes the perfect harmony of tender chicken infused with the vibrant flavors of salsa verde, all simmered to perfection in a crockpot. This dish is not only a testament to convenience but also a celebration of fresh ingredients. Whether you’re cooking for a bustling weeknight dinner or a laid-back weekend gathering, this recipe promises to be both delightful and comforting.


Boneless Chicken Thighs: Known for their juicy tenderness, boneless chicken thighs are the perfect for absorbing the flavors of salsa verde. Their versatility makes them an ideal choice for slow cooking, ensuring a melt-in-your-mouth texture.

Salsa Verde: A tangy and zesty green salsa, salsa verde is the heart and soul of this recipe. Made from tomatillos, green chilies, onions, and cilantro, it adds a burst of freshness and a hint of heat to the dish.

Fresh Vegetables: Carrots, onions, and celery form the base of this recipe. When sautéed with minced garlic, they release their natural sweetness and savory flavors.

Greek Yogurt and Whipped Cream Cheese: These creamy additions lend a luxurious texture to the dish and balance the bold flavors of the salsa verde.


Prepare the Chicken: Place boneless chicken thighs in the crockpot and pour in chicken broth until the chicken is submerged.

Add Salsa Verde: Pour a generous amount of salsa verde over the chicken, ensuring that each piece is well-coated.

Simmer to Perfection: Set the crockpot on high for two hours, allowing the chicken to slowly cook.

Sauté the Vegetables: In a skillet, heat avocado oil over medium heat and add minced garlic. Add chopped carrots, onions, and celery, and sauté until the onions turn translucent and the vegetables are tender.

Combine and Cook: Shred the cooked chicken and return it to the crockpot. Add the sautéed vegetables and cook for an additional hour, allowing the flavors to meld together.

Finish: Stir in Greek yogurt and whipped cream cheese, allowing the creamy ingredients to warm and meld with the rest of the dish.

This Salsa Verde Chicken Bowl is a dish that’s sure to become a staple in your kitchen. With its bold flavors, tender chicken, and creamy texture, it’s the perfect meal for any occasion. Whether you serve it with rice, tortillas, or a simple side salad, you’re guaranteed to enjoy every bite.

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Salsa Verde Chicken Bowl

Recipe by Jenna Fisher RDCourse: RecipesDifficulty: Easy


Prep time


Cooking time




  • 6 boneless chicken thighs 

  • 2 cups chopped carrots

  • 2 cups chopped yellow onion

  • 2 cups chopped celery

  • 1 can of salsa verde – I used Trader Joes

  • 2 cups chicken broth

  • 1 tsp of avocado oil

  • 1 tsp of minced garlic

  • 3/4 cup plain non fat Greek yogurt

  • 3/4 cup whipped cream cheese


  • Place 6 chicken thighs into a crockpot 
  • Add chicken or bone broth 
  • Add full can of salsa verde 
  • Turn crockpot on high for 2 hours
  • Heat avocado oil in a skillet over medium heat, add minced garlic
  • Add chopped veggies to the skillet and cook until onions are translucent
  • Shred chicken and return to crockpot and add fully cooked veggies. Cook an additional hour
  • Add Greek yogurt and cream cheese to cooked ingredients in the crockpot 
  • Stir and allow ingredients to warm together



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