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
Units
Scale
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
