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Salsa Verde Chicken (Crockpot or Instant Pot) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 114 reviews
  • Author: Emily
  • Prep Time: 5 minutes
  • Cook Time: 4 hours (crockpot) or 15 minutes (Instant Pot) plus 10 minutes natural release
  • Total Time: 4 hours 5 minutes (crockpot) or 30 minutes (Instant Pot)
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican

Description

This easy and flavorful Salsa Verde Chicken recipe combines tender chicken thighs and breasts with vibrant salsa verde and fire-roasted green chiles. Perfect for busy weeknights, it can be made effortlessly in a crockpot or Instant Pot, requiring just 5 minutes of prep and delivering a deliciously saucy meal. Seasoned with cumin and oregano, this dish is versatile for tacos, bowls, or as a main course.

Ingredients

Scale

Protein

  • 2 pounds boneless, skinless chicken thighs and/or breasts (about 1 pound each)

Sauce & Seasonings

  • 1 (12-ounce) jar salsa verde (such as Trader Joe’s)
  • 1 (4-ounce) can fire-roasted green chiles
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • Fine salt and pepper to taste

Instructions

  1. Prepare the chicken: Pat the chicken thighs and/or breasts dry with paper towels. Season them lightly with salt, pepper, cumin, and dried oregano to infuse flavor before cooking.
  2. Combine ingredients in the pot: Place the seasoned chicken in the crockpot or Instant Pot. Pour the salsa verde and the can of fire-roasted green chiles over the chicken, spreading it evenly to cover.
  3. Cook in crockpot: For slow cooking, set the crockpot on low and cook for about 4 hours, or until the chicken is tender and fully cooked through.
  4. Cook in Instant Pot (optional): Secure the lid and set the Instant Pot to pressure cook on high for 15 minutes. Once finished, allow a natural release for 10 minutes before quick releasing any remaining pressure.
  5. Shred and serve: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the sauce and stir to combine well. Serve hot in tacos, burrito bowls, or with rice.

Notes

  • Prep time is only 5 minutes, making this recipe perfect for busy days.
  • You can choose between slow cooking in the crockpot or quick pressure cooking using an Instant Pot.
  • Using a mix of thighs and breasts provides a balance of juiciness and lean protein.
  • This dish is easily doubled or halved to suit your serving needs.
  • Save leftovers for meal prep or freeze for future quick meals.

Nutrition

  • Serving Size: 3 oz. chicken without toppings
  • Calories: 195
  • Sugar: 1g
  • Sodium: 495mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 3g
  • Protein: 27g
  • Cholesterol: 85mg

Find it online: https://emilyquickdinners.com/salsa-verde-chicken-crockpot-or-instant-pot-recipe/