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crock pot salsa verde chicken sliders on plate with chips
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5 from 3 votes

Crock-Pot Salsa Verde Chicken Sliders

Creamy Crock-Pot salsa verde chicken sliders are made with just 4 main ingredients and topped with pepper jack cheese. An easy dinner made in the slow cooker!
Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 8
Calories 452kcal
Author Dee


  • 1 tablespoon olive oil
  • 3 boneless skinless chicken breasts
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 cup salsa verde
  • 8 ounces cream cheese
  • 1 cup shredded Monterey jack cheese
  • 8 slices pepper jack cheese
  • 8 buns


  • Add the olive oil and chicken breasts to bottom of slow cooker, and season with sea salt and pepper
  • Pour salsa verde over chicken
  • Place cream cheese over salsa verde, cover, and cook for 3 hours on high or 6 hours on low or until internal temperature is 165 degrees 
  • Shred chicken, using two forks, and stir until all ingredients are well combined
  • Sprinkle shredded Monterey jack evenly over chicken, cover and cook until melted
  • Spoon chicken mixture on bottom of slider buns, top with pepper jack cheese, and cover with tops of buns



If you like your bread warm and lightly toasted, place sliders on foil-lined baking sheet, spread some melted butter lightly over top buns, and bake for 5 minutes at 400 degrees 


Calories: 452kcal