Description
A delightful combination of tender chicken and zesty salsa verde, perfect for tacos, burritos, or over rice. Easy to prepare in an Instant Pot or slow cooker.
Ingredients
Scale
- 2 pounds boneless skinless chicken breasts and/or thighs
- Kosher salt and black pepper
- 1 ¾ cups homemade or jarred salsa verde (about one 16-ounce jar)
- 4 cloves garlic, chopped (approximately 2 tablespoons)
- 1 jalapeño, stemmed, seeded, and chopped
- 2 teaspoons ground cumin
- 2 teaspoons dried Mexican oregano
- 1 teaspoon onion powder
- 4 scallions, sliced (about ¾ cup)
- 1 small bunch cilantro, leaves and tender stems finely chopped (about 1 cup)
- 1 tablespoon honey (optional)
Instructions
- Season the chicken generously with kosher salt and black pepper.
- In the Instant Pot, sauté the garlic in a little oil until fragrant, about 1-2 minutes. If using a slow cooker, skip this step.
- Add the chicken, salsa verde, jalapeño, cumin, oregano, onion powder, and honey (if using) to the pot.
- If using the Instant Pot, secure the lid and cook on high pressure for 10 minutes, allowing for a natural release. If using a slow cooker, cover and cook on low for 6-8 hours.
- Once cooked, shred the chicken using two forks and stir to mix with the juices.
- Stir in sliced scallions and chopped cilantro before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months. Reheat thoroughly to at least 165°F.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Pressure Cooking, Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: salsa verde, chicken, easy recipe, Mexican, weeknight dinner, Instant Pot, slow cooker