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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/salsa-verde-chicken-recipe/