Salsa Verde Chicken Recipe

Introduction

Salsa Verde Chicken is a flavorful, tender dish that’s perfect for a quick weeknight dinner or meal prep. Packed with vibrant green salsa and spices, this recipe is easy to make using a slow cooker or Instant Pot for a hands-off experience.

Ingredients

• 2 pounds chicken breast
• 2 cups salsa verde
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 5 cloves garlic, minced
• 1 poblano pepper, diced
• ½ yellow onion, diced
• 2 tablespoons lime juice (about 1 lime)
• ½ cup chopped cilantro
• Kosher salt, to taste

Instructions

1. Step 1: Add chicken, salsa verde, garlic powder, onion powder, cumin, oregano, minced garlic, diced poblano pepper, and diced yellow onion to the slow cooker or Instant Pot. Toss to combine.
2. Step 2: For slow cooker, cover and cook on high for 2½ to 3 hours or on low for 4 to 5 hours. For Instant Pot, close the lid and pressure cook on high for 25 minutes, then use quick release to release the pressure.
3. Step 3: Uncover, transfer the chicken to a plate, and shred it with two forks.
4. Step 4: Return shredded chicken to the slow cooker or pot. Stir in lime juice and chopped cilantro. Taste and season with kosher salt as needed before serving.

Tips & Variations

• Use bone-in chicken thighs for juicier, more flavorful meat if preferred.
• Add a pinch of chili flakes for extra heat.
• Serve over rice, in tacos, or with warm tortillas for a complete meal.
• For a smoother sauce, blend the salsa verde before adding it to the chicken.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave until warmed through. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts. Just add extra cooking time if using a slow cooker or follow Instant Pot instructions carefully to ensure the chicken cooks through.

Is salsa verde chicken spicy?

The spice level depends on the salsa verde you use. Most store-bought salsa verdes are mild, but you can choose a spicier variety or add extra chili to suit your taste.

Salsa Verde Chicken Recipe

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4.6 from 74 reviews

This Salsa Verde Chicken recipe offers a flavorful and tender chicken dish cooked in a zesty salsa verde sauce with spices, garlic, poblano pepper, and onion. Perfect for a quick weeknight meal, it can be prepared using either a slow cooker or an Instant Pot, resulting in juicy shredded chicken infused with vibrant Mexican flavors. The addition of lime juice and cilantro at the end brightens the dish, making it an ideal filling for tacos, burritos, or served over rice.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 2 hours 30 minutes (slow cooker) or 25 minutes (Instant Pot)
• Total Time: 2 hours 40 minutes (slow cooker) or 35 minutes (Instant Pot)
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken and Sauce

• 2 pounds chicken breast
• 2 cups salsa verde
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 5 cloves garlic, minced
• 1 poblano pepper, diced
• ½ yellow onion, diced

Finishing Ingredients

• 2 tablespoons lime juice (about 1 lime)
• ½ cup chopped cilantro
• Kosher salt, to taste

Instructions

1. Combine Ingredients: Add the chicken breasts, salsa verde, garlic powder, onion powder, cumin, oregano, minced garlic, diced poblano pepper, and diced yellow onion into your chosen cooking appliance (slow cooker or Instant Pot). Toss everything together gently to evenly distribute the spices and salsa.
2. Cook in Slow Cooker: If using a slow cooker, cover, and cook on high for 2 ½ to 3 hours or on low for 4 to 5 hours. This will ensure the chicken becomes tender and infused with the salsa verde flavors.
3. Cook in Instant Pot: If using an Instant Pot, close the lid securely and set to pressure cook on high for 25 minutes. When cooking is done, carefully perform a quick-release of the pressure using the valve.
4. Shred Chicken: After cooking by either method, uncover and transfer the chicken to a plate. Use two forks to shred the chicken into bite-sized pieces.
5. Mix and Season: Return the shredded chicken into the cooker. Stir in fresh lime juice and chopped cilantro. Taste the mixture and add kosher salt as needed to enhance the flavors.
6. Serve: Serve the salsa verde chicken as desired—great for tacos, burritos, bowls, or alongside rice and beans.

Notes

• If you prefer more heat, add additional diced jalapeños or increase the amount of poblano pepper.
• The cooking time may vary depending on the size and thickness of the chicken breasts; ensure chicken reaches an internal temperature of 165°F (74°C) for safety.
• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
• This recipe is easily doubled or halved depending on your needs.
• For a thicker sauce, remove the chicken after cooking and reduce the salsa verde in a skillet before mixing back in shredded chicken.

Keywords: Salsa verde chicken, shredded chicken, slow cooker chicken, Instant Pot chicken, Mexican chicken recipe, easy dinner, chicken breast recipes