Easy Salsa Verde Chicken (Instant Pot & Slow Cooker) Recipe
This Easy Salsa Verde Chicken recipe is a flavorful and versatile dish that can be prepared quickly in an Instant Pot or slowly in a slow cooker. Infused with vibrant green salsa, garlic, jalapeno, and a blend of spices, this tender shredded chicken is perfect for serving with rice or tortillas and your favorite toppings like avocado, cheese, and lime.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (8 minutes Instant Pot cook plus pressure release or 4 hours slow cooker on high)
- Total Time: 40 minutes (Instant Pot method) or up to 4-8 hours (slow cooker)
- Yield: 8 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Chicken and Salsa Mixture
- 2 pounds boneless skinless chicken breasts and/or thighs (combination preferred)
- Kosher salt and black pepper, to taste
- 1 ¾ cups salsa verde (homemade or 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)
Serving Suggestions
- Rice or tortillas
- Greek yogurt, sour cream, or queso fresco
- Diced avocado
- Pepitas
- Lime wedges
Instructions
- Prepare the Chicken: Arrange chicken breasts on a cutting board; cover with plastic wrap. Using a meat tenderizer or rolling pin, pound the chicken to an even ½-inch thickness. Season both sides 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, garlic, jalapeno, cumin, oregano, and onion powder. Stir gently to combine. Close and lock the lid, seal the pressure valve, and cook on high pressure for 8 minutes.
- Release Pressure: Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes. Then carefully quick-release any remaining pressure by turning the valve. Unlock and remove the lid cautiously.
- Shred Chicken and Finish: Use two forks to shred the chicken into bite-sized pieces inside the pot. Add scallions, cilantro, and honey (if using). Stir everything together. Adjust seasoning with salt to taste. Serve with rice or tortillas, and top with your favorite accompaniments like sour cream, avocado, or pepitas.
- Slow Cooker Cooking (Alternate Method): Place the seasoned chicken in the slow cooker. Add salsa verde, garlic, jalapeno, cumin, oregano, and onion powder. Stir to combine. Cover and cook on high for 4 hours or low for 6-8 hours.
- Shred Chicken in Slow Cooker: Once cooked, shred the chicken using two forks. With the slow cooker on low heat, stir in scallions, cilantro, and honey (if desired). Season with additional salt to taste. Serve as desired.
Notes
- You can use either chicken breasts, thighs, or a mix. Thighs provide more moisture and flavor.
- Adjust jalapeno quantity depending on your spice preference.
- Honey is optional but balances the tangy and spicy flavors beautifully.
- If using jarred salsa verde, taste first as some brands are saltier than others; adjust salt accordingly.
- This recipe is perfect for meal prep and can be refrigerated for up to 4 days or frozen for longer storage.
- Serve with fresh lime wedges to add brightness when eating.
