Easy Salsa Verde Chicken: Instant Pot & Slow Cooker
Easy Salsa Verde Chicken is a flavorful, hassle-free recipe perfect for busy schedules. Using an Instant Pot or slow cooker, tender chicken breasts or thighs are cooked in tangy, mildly spicy salsa verde, resulting in juicy, melt-in-your-mouth chicken with vibrant, fresh flavors. Ideal for tacos, burritos, salads, or on its own, this dish is versatile, healthy, and meal prep friendly.
- Prep Time: 10 minutes
- Cook Time: 12 minutes (Instant Pot) or 3-8 hours (Slow Cooker)
- Total Time: 22 minutes (Instant Pot) to 8 hours (Slow Cooker)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Instant Pot, Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 1.5 to 2 lbs skinless chicken breasts or thighs
- 1 cup salsa verde (homemade or store-bought)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1–2 green chilies, chopped (optional)
- 1/2 cup chicken broth
- Fresh cilantro, chopped (for garnish)
- Salt and pepper, to taste
Instructions
- Prepare Your Ingredients: Chop the onion and garlic. Gather the salsa verde and chicken. If using frozen chicken, be sure to thaw it for best results.
- Add Ingredients to the Instant Pot or Slow Cooker: Place chicken at the bottom of the pot. Pour salsa verde over chicken, then add chopped onion, garlic, and green chilies if using. Pour chicken broth around the edges to avoid washing off the seasoning.
- Cooking Time: For Instant Pot, cook on high pressure for 12 minutes and allow natural release for 10 minutes. For slow cooker, cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and cooked through.
- Shred or Serve Whole: Remove chicken from pot once cooked. Shred with two forks directly in the pot to soak up sauce, or serve whole if preferred.
- Garnish and Enjoy: Top with freshly chopped cilantro, a squeeze of lime, or a dollop of sour cream. Serve with your favorite sides or use as filling for tacos, burritos, or salads.
Notes
- Chicken Choice: Thighs stay juicier but breasts work well when cooked properly.
- Natural Pressure Release is recommended for Instant Pot to maintain tenderness.
- Sauté onions and garlic briefly before adding for deeper flavor.
- If sauce is too thin, remove chicken and reduce liquid by simmering on sauté mode.
- Using homemade salsa verde intensifies freshness, while store-bought makes prep quick.
- Freeze leftovers in airtight containers for up to 3 months.
- Reheat gently, adding chicken broth if needed to keep chicken moist.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 95mg
Keywords: salsa verde chicken, easy chicken recipe, slow cooker chicken, instant pot chicken, healthy chicken recipes, Mexican chicken, meal prep chicken