This moist, tender and fall-apart Salsa Verde Chicken can be made in the slow cooker or Instant Pot for the easiest dinner ever! It’s made with chicken breasts or thighs, salsa verde, onions, garlic and a few herbs and spices that make the dish extra flavorful. Great in tacos, tostadas, enchiladas and Mexican rice!
Perfect for quick meals, this flavorful salsa verde chicken recipe is one of my go-tos for adding protein to my burrito bowls, tacos, enchiladas, salad and more. It’s made with a handful of ingredients that I always have in my kitchen and requires very minimal prep work. That’s a win-win in my book!
Best of all, it can be made in a slow cooker or an Instant Pot, making this an easy no-fuss weeknight dinner recipe the whole family will love.
Ingredients in Salsa Verde Chicken
Every single ingredient in this recipe is something that I always have on hand, which is why I love it so much! Here’s what you need:
- Chicken: I used boneless skinless chicken breasts but you can also use chicken thighs if your prefer.
- Salsa Verde: You can use any store-bought version you like or make your own homemade salsa verde. I definitely prefer the homemade version, but when I’m in a hurry I like using the Herdez brand salsa verde.
- Onions and Garlic: Adds some more flavor that helps round out the dish.
- Spices and Herbs: Some ground cumin, dried Mexican oregano (or regular dried oregano), garlic and onion powder deepen the flavors of the salsa verde and make it irresistible. No bland chicken here!
- Cilantro and Lime Juice: This is mixed in at the end when the chicken has been shredded. It adds some brightness and acidity to the salsa verde that gets better and better the longer it sits.
How to make salsa verde chicken
To make this in the slow cooker, it’s as easy dumping everything into the crock pot and cooking it on low for 6-8 hours or on high for 4 hours.
To make this in the Instant Pot, place everything in the pot and pressure cook on high for 15 minutes. When it’s done, let the pressure release naturally for 10 minutes and then quick-release any remaining pressure.
The chicken will be fall apart tender and all you have to do is pull it apart with some forks. Then mix in some chopped cilantro and lime juice to really take it to the next level and that’s it!
Tips and Storage
Once everything is mixed in, give it a taste and season it with salt as necessary. I don’t recommend adding salt during the cooking process because a lot of times, the store-bought salsa verde is already very salty.
To add even more flavor, you can use skin-on thighs or breasts and sear the outside so that the skin is crispy and golden brown. Then add it to the slow cooker or Instant Pot and cook as directed.
To store the salsa verde chicken, let it cool, transfer it to an airtight container and store it in the fridge. It will keep for up to 5-6 days. You can also freeze it for up to 3-4 month if you’d like!
Ways to use it
I love having this salsa verde chicken on hand to use in all sorts of easy meals. You can use it in any recipe that calls for shredded chicken or pair it with your favorite Mexican sides. Here are some of my favorite ways to eat it:
- on top of homemade tostada shells (like the photo above!)
- in tacos, burritos and enchiladas
- served with cilantro lime cauliflower rice for a great low carb option
- as the filling for chicken taquitos
- in soups like this chicken tortilla soup
I hope you love this recipe – be sure to give it a review below! To get more easy Mexican recipes delivered straight to your inbox, sign up for my weekly email newsletter. You can also follow Isabel Eats on Facebook, Instagram and Pinterest!
INGREDIENTS
- 2 pounds boneless skinless chicken breasts or thighs
- 1 1/2 cups salsa verde (homemade or store bought)
- 1/2 medium onion, diced
- 6 cloves garlic, minced (about 1 tablespoon)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (Mexican oregano preferred)
- 1/2 cup chopped cilantro
- 2 tablespoons lime juice (about the juice of 1 lime)
- salt, to taste
INSTRUCTIONS
Slow Cooker Instructions
- Add chicken, salsa verde, onions, garlic, garlic powder, onion powder, ground cumin and dried oregano to a slow cooker.
- Stir everything together to combine, cover and cook on high for 4 hours or on low for 6-8 hours.
- Shred the chicken with two forks. Stir in chopped cilantro and lime juice, taste and season with salt if necessary.
- Serve in tacos, tostadas, burritos, salads or over rice and beans.
Instant Pot Instructions
- Add chicken, salsa verde, onions, garlic, garlic powder, onion powder, ground cumin and dried oregano to an Instant Pot.
- Stir everything together to combine, cover, seal the pressure valve and cook at high pressure for 15 minutes.
- Once the cook time is up, allow the pot to naturally release pressure for 10 minutes. Then flip the pressure valve to quick-release the remaining pressure.
- Shred the chicken with two forks. Stir in chopped cilantro and lime juice, taste and season with salt if necessary.
- Serve in tacos, tostadas, burritos, salads or over rice and beans.
NOTES
- Once everything is mixed in, give it a taste and season it with salt as necessary. I don’t recommend adding salt during the cooking process because a lot of times, the store-bought salsa verde is already very salty.
- To add even more flavor, you can use skin-on thighs or breasts and sear the outside so that the skin is crispy and golden brown. Then add it to the slow cooker or Instant Pot and cook as directed.
- To store the salsa verde chicken, let it cool, transfer it to an airtight container and store it in the fridge. It will keep for up to 5-6 days. You can also freeze it for up to 3-4 month if you’d like!
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