Slow-Cooker Salsa Verde Chicken Thighs with Oaxaca Cheese Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality salsa verde. Look for one that lists tomatillos as the first ingredient and has a bright, tangy taste. If you have time, you can make your own salsa verde, but jarred is perfectly fine.

The cheese should be shredded fresh from a block; pre-shredded cheese often contains anti-caking agents that prevent it from melting as smoothly.

This dish is very forgiving. If you need to cook it longer, keep it on LOW for up to 6 hours total. The chicken will still be moist and tender.

If you prefer a spicier dish, add a finely diced jalapeño or a pinch of crushed red pepper flakes along with the chiles. For a smoky twist, use a salsa verde with roasted tomatillos or add a teaspoon of smoked paprika.

Variations

• Spicy Version: Add a finely diced jalapeño or serrano pepper along with the chiles. Use hot Hatch chiles or add a pinch of cayenne. Serve with sliced fresh chiles on top.
• Creamy Version: Stir in 1/2 cup of sour cream or Mexican crema during the last 30 minutes of cooking. This makes the sauce extra rich and velvety.
• Taco Filling: Shred the chicken completely and use it as a filling for tacos. Serve in warm corn tortillas with diced onions, cilantro, and a squeeze of lime.
• Smoky Version: Add 1 teaspoon of smoked paprika or chipotle powder along with the chiles. Use a salsa verde with roasted tomatillos for a deeper, smokier flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave until hot.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a splash of broth or water if the sauce is too thick.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a splash of chicken broth or water when reheating to loosen it.

The flavors continue to meld overnight, making leftovers even more delicious. Reheat gently on the stovetop or in the microwave until piping hot.

This recipe is perfect for meal prep. Assemble the slow cooker the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on LOW as directed. You can also freeze the cooked dish in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving ideas

Serve this salsa verde chicken over steamed Spanish rice or cilantro-lime rice. The rice soaks up the tangy sauce and makes the meal more substantial. Warm corn or flour tortillas are also excellent for scooping up the chicken and cheese. Add a side of refried beans or a simple green salad for a complete dinner.

For a low-carb option, serve the chicken in lettuce cups or over cauliflower rice. Garnish with fresh cilantro, sliced radishes, or a squeeze of lime to brighten the flavors.

A dollop of sour cream or crema adds a cool, creamy contrast to the tangy sauce. This dish is also great in tacos, burritos, or as a topping for nachos.

Frequently asked questions

Recipe card

Slow-Cooker Salsa Verde Chicken Thighs with Oaxaca Cheese

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 6 boneless skinless chicken thighs
• 1 1/2 cups tomatillo salsa verde
• 1 can (4 oz) diced Hatch green chiles
• 8 oz shredded Oaxaca cheese
• 4 oz shredded Mexican four-cheese blend

Instructions

1. Place the chicken thighs in the bottom of a 6-quart slow cooker in a single layer, overlapping slightly if needed. Season with a pinch of salt and pepper if desired, though the salsa adds plenty of flavor.
2. Pour the tomatillo salsa verde over the chicken, spreading it to cover as much of the meat as possible. Add the diced Hatch green chiles and stir gently to combine, making sure the chiles are distributed throughout the sauce.
3. Sprinkle the shredded Oaxaca cheese evenly over the top of the chicken and salsa. Follow with the Mexican four-cheese blend, covering the surface completely. Do not stir after adding the cheese.
4. Cover the slow cooker and cook on LOW for 4 hours, or until the chicken is fork-tender and reaches an internal temperature of 165°F (74°C). The cheese will melt and bubble around the edges.
5. After 4 hours, check the chicken by inserting an instant-read thermometer into the thickest part of a thigh. It should read 165°F (74°C). The meat should shred easily with a fork.
6. Gently stir the chicken and sauce to coat the meat with the melted cheese and salsa. The chicken will break into large, tender chunks. Do not over-stir; you want nice pieces, not shredded mush.
7. Spoon a generous portion of the chicken and sauce over steamed Spanish rice or warm tortillas. Use a slotted spoon if you prefer less sauce, or ladle extra sauce over the top for extra flavor.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

8 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.