Slow Cooker Salsa Verde Chicken Casserole

Why You’ll Love This Recipe

I appreciate how simple this casserole is to throw together, especially on busy days. Since I use cooked chicken, the prep is quick and stress-free.

I love the bold flavors from the salsa verde, cumin, paprika, and green chiles. The layers of tortillas and cheese make it feel indulgent, while the chicken keeps it satisfying and protein-packed.

I also like that I can make it in the slow cooker or bake it in the oven, depending on my schedule. It works perfectly for family dinners, meal prep, or casual gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 tortillas
2 cups shredded cheese (like cheddar or monterey jack)
2 pounds cooked chicken, shredded or chopped
2 cups 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

Directions

For The Slow Cooker:

I start by mixing the cooked chicken, salsa verde, diced tomatoes with green chiles, salt, cumin, paprika, and pepper in a large bowl until everything is well combined.

I generously spray my slow cooker with cooking spray. I spread one-third of the salsa verde chicken mixture on the bottom and sprinkle one-third of the cheese over it. Then I add 2 tortillas, overlapping them if necessary.

I repeat the layers with another third of the chicken mixture, another third of the cheese, and 2 more tortillas.

Finally, I top everything with the remaining chicken mixture and finish with the remaining cheese.

I cook it on HIGH for 2 to 3 hours or on LOW for 4 to 6 hours, until the cheese is melted and everything is heated through.

For The Oven:

I preheat my oven to 375°F and spray a 9×13-inch baking dish with cooking spray.

I mix the cooked chicken, salsa verde, diced tomatoes, diced green chiles, salt, cumin, paprika, and pepper in a large bowl.

I spread one-third of the chicken mixture on the bottom of the dish, top it with one-third of the cheese, and add 2 tortillas, overlapping if needed.

I repeat the layers and finish with the remaining chicken mixture and cheese on top.

I bake it uncovered for about 30 minutes, until the cheese is bubbling and lightly browned.

Servings And Timing

Servings: 6

Prep time: 20 minutes
Cook time (slow cooker): 2–3 hours on HIGH or 4–6 hours on LOW
Cook time (oven): 30 minutes
Total time (slow cooker on HIGH): about 3 hours 20 minutes

Variations

I sometimes use corn tortillas instead of flour tortillas for a slightly different texture and flavor.

When I want extra heat, I add chopped jalapeños or use a spicy salsa verde.

I like mixing in black beans or corn for added texture and heartiness.

For a fresher finish, I garnish with chopped cilantro, sliced jalapeños, diced avocado, or a dollop of sour cream just before serving.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat individual portions, I microwave them for 1 to 2 minutes until warmed through. For larger portions, I reheat in the oven at 350°F until hot and bubbly.

I can also freeze the casserole in a freezer-safe container for up to 2 months. I thaw it overnight in the refrigerator before reheating.

FAQs

Can I use rotisserie chicken?

Yes, I often use rotisserie chicken to save time. I simply shred it and mix it directly with the other ingredients.

Can I assemble this ahead of time?

Yes, I can assemble the casserole ahead and refrigerate it for up to 24 hours before cooking. I may need to add a few extra minutes to the cooking time.

What type of cheese works best?

I like using cheddar or monterey jack, but I can also use a Mexican blend for extra flavor.

Can I make this casserole less spicy?

Yes, I use mild salsa verde and mild diced tomatoes with green chiles if I want to reduce the heat.

How do I know when it is done?

I look for fully melted cheese and bubbling edges. In the oven version, I also check that the top is lightly golden.

Conclusion

I enjoy how effortless and flavorful this slow cooker salsa verde chicken casserole is. The layered tortillas, seasoned chicken, and melted cheese create a comforting meal that works any time of year. Whether I prepare it in the crockpot or oven, it always turns out satisfying and crowd-pleasing.