Slow Cooker Salsa Verde Chicken Casserole

Slow cooker salsa verde chicken casserole is an easy casserole dish that can be served year-round. Using salsa verde, cooked chicken, your preferred tortillas, cheese, and seasonings, this fuss-free casserole cooks in the crockpot with minimal prep. Packed with Mexican inspired flavors, this simple casserole will impress your guests.  

Ingredients For Salsa Verde Chicken Casserole

• Cooked Chicken 
• Salsa Verde
• Tortillas
• Diced Tomatoes
• Diced Green Chiles
• Cheese
• Seasonings: salt, pepper, cumin, paprika

How To Make Slow Cooker Salsa Verde Chicken Casserole

Slow Cooker

1. In a large bowl, mix together the cooked chicken, salsa verde, diced tomatoes, diced green chiles, salt, cumin, paprika, and pepper.
2. Spray the slow cooker generously with cooking spray. Spread 1/3 of salsa verde chicken mixture on the bottom, top with 1/3 of the cheese. add 2 tortillas. You may need to overlap the tortillas.
3. Repeat the layers: another 1/3 of the salsa verde chicken, another 1/3 of the cheese, 2 more tortillas.
4. Top with the remaining 1/3 of salsa verde chicken, and then the remaining 1/3 cheese.
5. Cook HIGH 2-3 hours or LOW 4-6.

Bake

1. Preheat oven to 375 degrees. Spray a 9×13 baking dish with cooking spray.
2. In a large bowl, mix together the cooked chicken, salsa verde, diced tomatoes, diced green chiles, salt, cumin, paprika, and pepper.
3. Spray the baking dish generously with cooking spray. Spread 1/3 of salsa verde chicken mixture on the bottom. Top 1/3 of the cheese. Add 2 of the tortillas. You may need to overlap them in the middle to make them fit. 
4. Repeat layers: 1/3 of the salsa verde chicken, another 1/3 of the cheese, 2 more tortillas. 
5. Top with the remaining 1/3 of salsa verde chicken, and then the remaining 1/3 cheese.
6. Bake uncovered for 30 minutes or until cheese is bubbling & starting to brown.

Salsa Recipes 

• Salsa Verde Chicken

• Salsa Verde Beef

• Salsa

• Spicy Salsa Chicken

• Salsa Verde

 FAQs 

What Is Salsa Verde?

Verde means green in Spanish. Salsa verde literally means green salsa. Salsa verde is made with tomatillos as the main ingredient while ‘regular’ salsa is made using red tomatoes as the base.  I always make my own salsa verde to use in this recipe. It’s easy to make and tomatillos are readily available at my local grocery store. Having said that, there’s nothing wrong with using store-bought sala verde. Most brands of store-bought salsa tend to use all-natural ingredients.

What Type Of Chicken To Use

This recipe starts by using chicken that’s already cooked. Using raw chicken does not work with this crockpot casserole recipe. You can make this two different ways: 1) with cooked chicken & salsa verde OR 2) with my salsa verde chicken recipe.  While I recommend you use my salsa verde chicken, I’m going to assume most of you will just start out with cooked chicken & salsa verde. The cooked chicken you use can be boneless, skinless chicken breast or thighs. It can also be shredded, diced, or cubed…whatever you have or like is what you should use. Leftover rotisserie chicken is great in this recipe.  

What Type Of Tortillas To Use

You’ll like this answer – your preferred tortilla! To me, this is a low-carb casserole because I have only made this recipe using a low-carb tortilla or low-carb flatbread. You can use whatever tortilla you like whether it be flour, corn, wheat, low-carb, etc. 

What Type Of Cheese To Use

I used a store-bought Mexican cheese blend. You can use your preferred cheese whether it be a Mexican white cheese, shredded cheddar, or a blend of cheeses. I suggest you pick a cheese that melts easily.

Tips

• Spray the slow cooker generously with cooking spray. If you don’t have cooking spray, you can also put parchment paper down before adding the building your casserole. This will help prevent it from sticking to the sides of the slow cooker.
• Let the casserole cool before slicing. This will also help prevent it from sticking to the sides.
• I used a 6-quart slow cooker.  I have not made this in the  Instant Pot but I have baked this.  Baking instructions are included in the recipe card below.

Slow Cooker Salsa Verde Chicken Casserole

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Slow cooker salsa verde chicken casserole is an easy casserole dish that can be served year-round. Using salsa verde, cooked chicken, your preferred tortillas, cheese, and seasonings, this fuss-free casserole cooks in the crockpot with minimal prep. Packed with Mexican inspired flavors, this simple casserole will impress your guests.

• Author: Shannon Epstein
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Yield: 6 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 4 tortillas
• 2 cups shredded cheese (like cheddar or monterey jack)
• 2 pounds cooked chicken, shredded or chopped
• 2 cups of salsa verde
• 10 ounces diced tomatoes with green chiles
• 1 1/2 teaspoons cumin
• 1 teaspoon salt (or more)
• 1 teaspoon paprika
• 1/2 teaspoon pepper

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Instructions

Slow Cooker

1. In a large bowl, mix together the cooked chicken, salsa verde, diced tomatoes with green chiles, salt, cumin, paprika, and pepper.
2. Spray the slow cooker generously with cooking spray. Spread 1/3 of salsa verde chicken mixture on the bottom, top with 1/3 of the cheese. add 2 tortillas. You may need to overlap the tortillas.
3. Repeat the layers: another 1/3 of the salsa verde chicken, another 1/3 of the cheese, 2 more tortillas.
4. Top with the remaining 1/3 of salsa verde chicken, and then the remaining 1/3 cheese.
5. Cook HIGH 2-3 hours or LOW 4-6.

Bake

1. Preheat oven to 375 degrees. Spray a 9×13 baking dish with cooking spray.
2. In a large bowl, mix together the cooked chicken, salsa verde, diced tomatoes, diced green chiles, salt, cumin, paprika, and pepper.
3. Spread 1/3 of salsa verde chicken mixture on the bottom. Top 1/3 of the cheese. Add 2 of the tortillas. You may need to overlap them in the middle to make them fit.
4. Repeat layers: 1/3 of the salsa verde chicken, another 1/3 of the cheese, 2 more tortillas.
5. Top with the remaining 1/3 of salsa verde chicken, and then the remaining 1/3 cheese.
6. Bake uncovered for 30 minutes or until cheese is bubbling & starting to brown.

Notes

• Nutritional information calculated WITHOUT tortillas
• I garnished my casserole with fresh cilantro & sliced jalapeño.

Nutrition

• Serving Size:
• Calories: 392
• Sugar: 3 g
• Sodium: 836.5 mg
• Fat: 19.4 g
• Saturated Fat: 9.2 g
• Carbohydrates: 6.8 g
• Fiber: 1.7 g
• Protein: 45.1 g
• Cholesterol: 153.9 mg

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