Description
This Salsa Verde Chicken recipe offers a flavorful and easy way to prepare tender, juicy chicken using either a slow cooker or an Instant Pot. Marinated with tangy salsa verde, fire-roasted green chiles, and savory spices, this dish is perfect for a quick weeknight meal or meal prepping. Serve it over cauliflower rice, cooked rice, or in a tortilla wrap with your favorite toppings for a versatile and delicious dinner.
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs and/or breast (preferably 1 pound of each)
Sauce and Seasonings
- 1 (12-ounce) jar Salsa Verde (such as Trader Joe’s)
- 1 (4-ounce) can fire-roasted green chiles
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- Fine salt and pepper to taste
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken thighs and/or breasts in the bottom of the slow cooker or Instant Pot.
- Make the Sauce: In a small bowl, combine the jar of salsa verde, fire-roasted green chiles, ground cumin, and dried oregano. Stir well to blend all the flavors.
- Add Sauce to Chicken: Pour the combined salsa verde mixture evenly over the chicken, making sure all pieces are coated.
- Slow Cooker Cooking: For slow cooking, put the lid on and cook on LOW heat for 4 to 6 hours until the chicken is tender and fully cooked.
- Instant Pot Cooking: For pressure cooking, seal the Instant Pot lid and ensure the vent is closed. Set to ‘High Pressure’ and cook for 10 minutes. After cooking, allow natural pressure release for 5 minutes, then carefully quick release any remaining pressure by turning the valve to ‘vent.’
- Shred the Chicken: Remove the lid (or open Instant Pot lid once unlocked). Using two forks, shred the chicken directly in the slow cooker or Instant Pot for maximum sauce absorption.
- Season and Serve: Season the shredded chicken with salt and pepper to taste. Serve over cauliflower rice, cooked rice, or in lettuce wraps or tortillas with optional toppings like avocado, sour cream, or cilantro.
Notes
- Using a mix of chicken thighs and breasts balances flavor and tenderness.
- For a spicier dish, add chopped jalapeños or hot sauce to the salsa mixture.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
- Shredding chicken directly in the cooking vessel helps it soak up more sauce and flavor.
- If using the slow cooker, check chicken for doneness at 4 hours; cooking times may vary by device.
- Prep Time: 10 minutes
- Cook Time: 4 hours (slow cooker) or 15 minutes (Instant Pot including pressure release)
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
