Description
This Easy Salsa Verde Chicken recipe can be made quickly in an Instant Pot or slow cooker, delivering tender, flavorful shredded chicken infused with vibrant green salsa, garlic, jalapeno, and Mexican spices. Perfect for serving with rice or tortillas, topped with fresh scallions, cilantro, and optional garnishes like Greek yogurt or avocado.
Ingredients
Chicken and Seasoning
- 2 pounds boneless skinless chicken breasts and/or thighs (combination preferred)
- Kosher salt and black pepper (¼ teaspoon salt and ½ teaspoon pepper for seasoning)
Salsa Verde Mixture
- 1 ¾ cups homemade or jarred salsa verde (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)
- Serve with: rice or tortillas, Greek yogurt, sour cream or queso fresco, diced avocado, pepitas, and lime wedges
Instructions
- Prepare the Chicken: Place chicken breasts on a cutting board and cover with plastic wrap. Use a meat tenderizer or rolling pin to pound the chicken evenly to a ½-inch thickness. Season both sides with ¼ teaspoon salt and ½ teaspoon black pepper.
- Instant Pot Setup: Add the seasoned chicken to the Instant Pot along with salsa verde, chopped garlic, chopped jalapeno, ground cumin, dried oregano, and onion powder. Stir gently to combine the ingredients evenly.
- Pressure Cook: Close and lock the Instant Pot lid. Seal the pressure valve and cook at high pressure for 8 minutes to infuse flavors and tenderize the chicken.
- Release Pressure: When the cooking time completes, let the pot naturally release pressure for 10 minutes. Then carefully switch the pressure valve to quick-release any remaining pressure before unlocking and removing the lid.
- Shred and Finish: Use two forks to shred the chicken into bite-sized pieces directly in the pot. Stir in sliced scallions, chopped cilantro, and honey if using. Taste and adjust salt as needed.
- Serve: Serve the salsa verde chicken with warm rice or tortillas. Top with desired garnishes like Greek yogurt, sour cream, queso fresco, diced avocado, pepitas, and lime wedges for a vibrant, fresh meal.
- Slow Cooker Variation: Follow the same preparation for the chicken. Add all ingredients except scallions, cilantro, and honey to the slow cooker. Stir gently to combine, cover, and cook on high for 4 hours or low for 6-8 hours.
- Shred in Slow Cooker: Shred the chicken with two forks inside the cooker. Add scallions, cilantro, and honey on low heat, stir, and season to taste before serving.
Notes
- Combine chicken breasts and thighs for optimal flavor and texture.
- Use either homemade or a good-quality jarred salsa verde.
- Adjust jalapeno quantity for desired spice level.
- Honey is optional, but adds a subtle sweetness that balances the flavors.
- Natural pressure release in the Instant Pot is essential for tender chicken.
- Leftovers keep well refrigerated for up to 3 days and freeze well for up to 3 months.
- Serve with a variety of toppings such as Greek yogurt, queso fresco, and fresh lime wedges for added freshness and creaminess.
