Description
This Easy Salsa Verde Chicken recipe is a flavorful and versatile dish that can be made in either the Instant Pot or Slow Cooker. Tender chicken cooked with salsa verde, spices, and herbs, perfect for tacos, burritos, or served over rice.
Ingredients
Units
Scale
Ingredients for Instant Pot:
- 2 pounds boneless skinless chicken breasts and/or thighs
- Kosher salt and black pepper
- 1 3/4 cups homemade or jarred salsa verde (one 16-ounce jar)
- 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, finely chopped
- 1 tablespoon honey (optional)
Ingredients for Slow Cooker:
- 1 pound boneless skinless chicken breasts
- 1 pound boneless skinless chicken thighs
- Kosher salt and black pepper
- 1 3/4 cups homemade or jarred salsa verde (one 16-ounce jar)
- 4 cloves garlic, chopped
- 1 jalapeno, stemmed, seeded and chopped
- 2 teaspoons ground cumin
- 1 teaspoon onion powder
- 4 scallions, sliced
- 1 small bunch cilantro, finely chopped
- 1 tablespoon honey (optional)
Instructions
- Instant Pot Instructions: Arrange and season chicken, add ingredients to Instant Pot, cook on high pressure, shred chicken, add remaining ingredients, and serve.
- Slow Cooker Instructions: Arrange and season chicken, add ingredients to Slow Cooker, cook on high or low, shred chicken, add remaining ingredients, and serve.
Notes
- Chicken: Use a combination of chicken breasts and thighs for added flavor.
- Mexican oregano: Substitute with marjoram or regular oregano.
- Storage: Refrigerate for up to 5 days or freeze for 3-4 months. Reheat in the microwave or on the stovetop.
Nutrition
- Serving Size: 2/3 cup
- Calories: 147 kcal
- Sugar: 3g
- Sodium: 526mg
- Fat: 2g
- Saturated Fat: 1g
- Carbohydrates: 5.5g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 65mg
