Description
This Easy Salsa Verde Chicken recipe is a flavorful, tender, and versatile dish made with boneless chicken breasts or thighs cooked in a tangy, mildly spicy salsa verde sauce. Perfect for weeknight dinners, it can be prepared quickly using an Instant Pot or slowly cooked in a slow cooker, delivering juicy shredded chicken to serve with rice, tortillas, or your favorite toppings.
Ingredients
Chicken and Seasoning
- 2 pounds boneless, skinless chicken breasts and/or thighs (preferably a combination)
- ¼ teaspoon kosher salt
- ½ teaspoon black pepper
Salsa Verde Mixture
- 1 ¾ cups homemade or jarred salsa verde (one 16-ounce jar)
- 4 cloves garlic, chopped (about 2 tablespoons)
- 1 jalapeno, stemmed, seeded, and chopped
- 2 teaspoons ground cumin
- 2 teaspoons dried Mexican oregano
- 1 teaspoon onion powder
Finishing Ingredients
- 4 scallions, sliced (about ¾ cup)
- 1 small bunch cilantro, leaves and tender stems finely chopped (about 1 cup)
- 1 tablespoon honey (optional)
To Serve
- Rice or tortillas
- Greek yogurt, sour cream, or queso fresco
- Diced avocado
- Pepitas
- Lime wedges
Instructions
- Prepare the Chicken: Place the chicken breasts or thighs on a cutting board and cover with plastic wrap. Using a meat tenderizer or rolling pin, gently pound the chicken into an even ½-inch thickness for even cooking. Season both sides of the chicken with ¼ teaspoon kosher salt and ½ teaspoon black pepper.
- Instant Pot Cooking: Add the seasoned chicken to the Instant Pot along with salsa verde, chopped garlic, jalapeno, ground cumin, dried Mexican oregano, and onion powder. Stir gently to combine. Close and lock the lid, ensuring the pressure valve is sealed. Set the Instant Pot to cook at high pressure for 8 minutes.
- Pressure Release and Shredding: When the cooking time ends, allow the pressure to naturally release for 10 minutes, then quick-release any remaining pressure by carefully flipping the valve. Unlock and remove the lid. Using two forks, shred the chicken into bite-sized pieces directly in the pot.
- Add Finishing Touches: Stir in the sliced scallions, chopped cilantro, and honey (if using). Taste and adjust seasoning with salt as needed. Serve the shredded chicken with rice or in tortillas, accompanied by your choice of Greek yogurt, sour cream, queso fresco, diced avocado, pepitas, and lime wedges.
- Slow Cooker Cooking Alternative: For slow cooker method, place the seasoned chicken in the slow cooker with salsa verde, garlic, jalapeno, cumin, oregano, and onion powder. Stir to combine, cover, and cook on high for 4 hours or on low for 6 to 8 hours until the chicken is tender and easily shredded.
- Shredding and Serving (Slow Cooker): Once cooked, shred the chicken with two forks in the slow cooker. With the heat on low, stir in scallions, cilantro, and honey. Adjust salt to taste. Serve as preferred with rice, tortillas, and your favorite toppings.
Notes
- Pounding the chicken to an even thickness ensures uniform cooking and helps the chicken absorb flavors.
- You can use boneless skinless chicken breasts, thighs, or a mix depending on your preference and desired juiciness.
- If you prefer less heat, reduce or omit the jalapeno.
- Honey is optional but adds a nice subtle sweetness that balances the tangy salsa verde.
- Serve with a variety of toppings to customize each portion, such as sour cream, avocado, or cheese.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 8 minutes Instant Pot high pressure + 10 minutes natural release or 4 hours high / 6-8 hours low in slow cooker
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
