If you’re craving a zesty, juicy, and wonderfully fuss-free dinner, look no further than this Easy Salsa Verde Chicken! The combination of vibrant salsa verde, tender chicken, fresh herbs, and just the right hit of spice creates a meal that’s wildly flavorful and versatile, yet takes almost no effort—whether you pop it in your Instant Pot or let it slowly simmer to perfection.
Why You’ll Love This Recipe
- Hands-Off Comfort: With easy Instant Pot or slow cooker instructions, this is truly a “set it and forget it” weeknight hero.
- Bold, Fresh Flavors: Salsa verde, fresh jalapeño, and cilantro create a lively, mouthwatering taste that never falls flat.
- Flexible & Family-Friendly: Serve it over rice, tuck it into tortillas, pile it onto salads, or use it for meal prep—the options are endless!
- Minimal Ingredients, Maximum Impact: You only need pantry staples and a handful of fresh items for a dish that feels restaurant-worthy.
Ingredients You’ll Need
This Easy Salsa Verde Chicken truly shines because every ingredient has a purpose—each one adding juicy tenderness, bold flavor, or vibrant color. Don’t be fooled by the short list; these are all you need for a spectacular meal!
- Boneless Skinless Chicken Breasts and/or Thighs: Choose a combo for the best of both worlds—breasts for lean bite, thighs for extra juicy flavor.
- Kosher Salt and Black Pepper: Simple seasoning so the bright flavors of the salsa and herbs truly sing.
- Salsa Verde: A good-quality jarred or homemade salsa will give you all that tangy, tomatillo-based goodness.
- Garlic: Chopped fresh for an aromatic, savory base.
- Jalapeño: Adds just the right kick—seed it for milder heat, or keep the seeds for extra spice.
- Ground Cumin: Brings warmth and a subtle smokiness to the sauce.
- Dried Mexican Oregano: Earthy and slightly citrusy; substitute regular oregano or marjoram if needed.
- Onion Powder: For a deep, mellow sweetness without extra chopping.
- Scallions: Stirred in at the end for a crisp, peppery finish and a pop of green.
- Cilantro (leaves and tender stems): A must for that fresh, herby punch—use both leaves and stems for extra flavor.
- Honey (optional): Just a touch balances the tangy and spicy notes perfectly.
- Serving Ideas: Don’t forget the sides—rice or tortillas, Greek yogurt or sour cream, diced avocado, pepitas, and lime wedges make the perfect finishing touches.
Variations
This Easy Salsa Verde Chicken is the definition of flexible! You can tweak or swap ingredients based on your pantry, dietary needs, or whatever you’re in the mood for—have fun making it your own.
- All Chicken Thighs or Breasts: Pick your favorite—thighs yield a richer, more tender dish, while breasts stay light and lean.
- Mild or Hot: Omit the jalapeño for a super mild version, or toss in a second pepper or a dash of hot sauce for extra heat.
- Dairy-Free: Use coconut yogurt or omit creamy toppings completely for a dairy-free feast.
- Veggie Power: Stir in baby spinach or chopped zucchini at the end for an extra serving of greens.
- Low-Carb: Serve over cauliflower rice or in lettuce wraps for a lighter, carb-conscious meal.
How to Make Easy Salsa Verde Chicken
Step 1: Prep the Chicken
Start by arranging your chicken breasts on a cutting board. For the most tender, juicy results, cover them with plastic wrap and carefully pound to an even ½-inch thickness. Season both sides with salt and pepper to infuse flavor from the very beginning.
Step 2: Combine in the Pot
In your Instant Pot or slow cooker, add the chicken, salsa verde, garlic, chopped jalapeño, cumin, oregano, and onion powder. Give it a nice stir to coat everything—already smelling good, right? Lock your lid (for the Instant Pot) or cover (for the slow cooker).
Step 3: Cook to Tender Perfection
If using the Instant Pot, set to high pressure for 8 minutes, then let the pressure naturally release for 10 minutes before finishing with a quick release. In the slow cooker, cook on high for 4 hours or low for 6–8 hours. Either way, your kitchen will fill with the most irresistible aroma!
Step 4: Shred, Stir, and Finish
Open the lid and use two forks to shred the chicken in the saucy mixture until it’s bite-sized and juicy. Stir in the scallions, chopped cilantro, and honey (if using), then taste and adjust seasoning as desired. All that’s left now—dive in!
Pro Tips for Making Easy Salsa Verde Chicken
- Choose the Right Salsa: A good, tangy salsa verde (with real tomatillos and fresh herbs) is the superstar here—don’t be afraid to use your favorite brand or go homemade for extra depth.
- Pound for Even Cooking: Taking the time to pound your chicken ensures it cooks evenly—no dry bits, just all-tender goodness throughout!
- Add Fresh Ingredients at the End: Hold off on adding cilantro and scallions until after cooking—they’ll stay bright, crisp, and oh-so-fresh.
- Sweeten with Care: The honey is totally optional but fantastic if your salsa is extra tangy or spicy—it just mellows out all of the flavors beautifully.
How to Serve Easy Salsa Verde Chicken
Garnishes
The magic is in the toppings! Sprinkle your Easy Salsa Verde Chicken with extra cilantro, creamy avocado chunks, crunchy pepitas, crumbled queso fresco, or a dollop of Greek yogurt or sour cream—these will amp up both the flavor and the “wow” factor.
Side Dishes
This chicken is incredible served over fluffy rice (white, brown, or even cilantro-lime), tucked inside warm tortillas, or alongside classic refried beans, charred corn, or a simple salad. It loves any side with a bit of texture or a bright, fresh element.
Creative Ways to Present
Turn leftovers into epic burrito bowls, tostadas, or loaded nachos—or serve the chicken family-style in a big bowl with all the fixings so everyone can build their own dream plate. It’s also a star on meal prep days: stuff into meal prep containers with rice and veggies for grab-and-go lunches!
Make Ahead and Storage
Storing Leftovers
Let your Easy Salsa Verde Chicken cool to room temperature, then pop it into an airtight container and store in the fridge for up to 5 days. The flavors deepen each day, making leftovers just as irresistible!
Freezing
This recipe loves the freezer! Once cooled, portion your chicken (juices and all) into freezer-safe bags or containers—it’ll keep beautifully for 3 to 4 months. Thaw overnight in the fridge for a speedy meal later on.
Reheating
When you’re ready for a quick dinner, reheat portions in the microwave (start with a minute, stir, and check) or gently warm on the stovetop in a saucepan. Add a splash of water or broth if the mixture gets too thick, and your Easy Salsa Verde Chicken is as good as new.
FAQs
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Can I use store-bought salsa verde, or do I need to make it from scratch?
Absolutely! Store-bought salsa verde works beautifully in this Easy Salsa Verde Chicken, and there are many high-quality options at the grocery store. If you want to customize the flavor, homemade is great, but it’s not required for delicious results.
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What type of chicken is best for this recipe?
You can use all breasts, all thighs, or a mix of both for Easy Salsa Verde Chicken. Thighs are juicier and add richness, while breasts are leaner and still stay moist thanks to the sauce—so it’s all about your personal preference!
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Can I make Easy Salsa Verde Chicken ahead for meal prep?
Yes, it’s fantastic for meal prep! Portion into containers with rice or veggies and refrigerate; it reheats like a dream for lunches or quick dinners all week.
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Is Easy Salsa Verde Chicken gluten-free or dairy-free?
The chicken itself (with salsa verde and spices) is naturally gluten-free and dairy-free—just choose your sides and toppings accordingly to keep the whole meal allergen-friendly.
Final Thoughts
If you’re looking for a dinner that brings big flavor, minimal effort, and happy, satisfied smiles around your table, Easy Salsa Verde Chicken is the answer. I can’t wait for you to try it—let this simple, vibrant recipe become a weekend favorite or a weekday lifesaver in your own kitchen. Enjoy every tangy, tender bite!
Print
Easy Salsa Verde Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 8 servings (5 cups) 1x
- Category: Instant Pot & Slow Cooking
- Method: Instant Pot
- Cuisine: Mexican
Description
A flavorful and easy recipe for Salsa Verde Chicken made in both the Instant Pot and Slow Cooker. Tender shredded chicken cooked in salsa verde with aromatic spices, perfect for tacos, burritos, or served over rice.
Ingredients
Instant Pot Salsa Verde Chicken:
- 2 pounds boneless skinless chicken breasts and/or thighs
- Kosher salt and black pepper
- 1 3/4 cups homemade or jarred salsa verde
- 4 cloves garlic, chopped
- 1 jalapeno, stemmed, seeded and chopped
- 2 teaspoons ground cumin
- 2 teaspoons dried Mexican oregano
- 1 teaspoon onion powder
- 4 scallions, sliced
- 1 small bunch cilantro leaves and tender stems finely chopped
- 1 tablespoon honey, optional
Serve with:
- Rice or tortillas
- Greek yogurt, sour cream or queso fresco
- Diced avocado
- Pepitas and lime wedges
Instructions
- Instant Pot Instructions: Arrange and season chicken, add ingredients to Instant Pot, cook at high pressure for 8 minutes. Shred chicken, add remaining ingredients, and serve.
- Slow Cooker Instructions: Arrange and season chicken, add ingredients to slow cooker, cook on high for 4 hours or low for 6-8 hours. Shred chicken, add remaining ingredients, and serve.
Notes
- Chicken: Use a combination of chicken breasts and thighs.
- Mexican oregano: Can substitute with marjoram or regular oregano.
- Storage: Refrigerate for up to 5 days or freeze for 3-4 months. Reheat in microwave or on stovetop.
Nutrition
- Serving Size: 2/3 cup
- Calories: 147kcal
- Sugar: 3g
- Sodium: 526mg
- Fat: 2g
- Saturated Fat: 1g
- Carbohydrates: 5.5g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 65mg
