Description
This Easy Salsa Verde Chicken recipe offers a flavorful, tender, and versatile chicken dish cooked effortlessly in either an Instant Pot or slow cooker. Infused with vibrant salsa verde, garlic, jalapeño, and traditional Mexican spices, it’s perfect for quick weeknight dinners or meal prepping. Serve with rice, tortillas, and your favorite toppings for a delicious, crowd-pleasing meal.
Ingredients
Chicken and Seasonings
- 2 pounds boneless, skinless chicken breasts and/or thighs
- ¼ teaspoon kosher salt (plus more to taste)
- ½ teaspoon black pepper (plus more to taste)
Salsa Verde Mixture
- 1 ¾ cups homemade or jarred salsa verde (one 16-ounce jar)
- 4 cloves garlic, chopped (about 2 tablespoons)
- 1 jalapeño, 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)
- Optional sides and toppings: rice or tortillas, Greek yogurt or sour cream, queso fresco, diced avocado, pepitas, lime wedges
Instructions
- Prepare the Chicken: Arrange the chicken breasts 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 to ensure uniform cooking. Season both sides of the chicken with ¼ teaspoon salt and ½ teaspoon black pepper.
- Instant Pot Cooking: Place the seasoned chicken in the Instant Pot. Add salsa verde, chopped garlic, jalapeño, ground cumin, dried Mexican oregano, and onion powder. Stir gently to combine all ingredients. Close and lock the lid, seal the pressure valve, and cook on high pressure for 8 minutes.
- Pressure Release: When cooking is complete, allow the Instant Pot to naturally release pressure for 10 minutes. Then carefully switch the valve to quick release to remove any remaining pressure. Unlock and remove the lid cautiously.
- Shred and Finish: Using two forks, shred the chicken into bite-sized pieces inside the pot. Add sliced scallions, chopped cilantro, and honey if using. Stir to combine everything well. Taste and adjust seasoning with additional salt if desired.
- Slow Cooker Option: Prepare the chicken as above by pounding and seasoning. Place the chicken in the slow cooker, then add salsa verde, garlic, jalapeño, cumin, oregano, and onion powder. Stir to combine. Cover and cook on high for 4 hours or on low for 6 to 8 hours.
- Shred and Finish Slowly: After cooking in the slow cooker, shred the chicken with two forks. Turn the slow cooker to low heat, then add scallions, cilantro, and optional honey. Stir well and adjust salt to taste.
- Serve: Serve the shredded salsa verde chicken hot over rice or inside warm tortillas. Offer toppings such as Greek yogurt, sour cream, queso fresco, diced avocado, pepitas, and lime wedges to enhance the flavors.
Notes
- You can use either chicken breasts, thighs, or a combination depending on your preference. Thighs will be more tender and juicy.
- If you prefer less heat, reduce or omit the jalapeño.
- Homemade salsa verde adds freshness, but store-bought works just as well for convenience.
- Honey is optional and adds a slight sweetness to balance the tanginess of the salsa verde.
- Ensure the chicken is pounded evenly for uniform cooking and tenderness.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
