This moist, tender, 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, 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
- 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
Making this in the slow cooker is as easy as dumping everything into the crock pot and cooking it on low for 6-8 hours or on high for 4 hours.
If you’re short on time, you can also make this in the Instant Pot or any electric pressure cooker! Simply 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
- 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 the store-bought salsa verde is often 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.
Serving Suggestions
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
- 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
Storage
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 or 4 months!
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.
Isabel’s Tips:
- 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!
Nutrition Information
Hi for the instant pot way, there’s no need to add water into the pot in addition to all the ingredients?
Hi Roya! When we recipe tested this we didn’t think we needed to add it, but you are definitely welcome to add about 1/2 cup of water or chicken broth.
If you want to cook this stove top or in the oven…temperature and for how long. I don’t have a slow cooker or hot pot.
Hi Lynn! For stovetop instructions, I would recommend placing all the ingredients in a pot or dutch oven, and adding about 1 cup of chicken broth. Place it over low heat for about 2 hours and cover, until the chicken is tender and easily shredded. You may need to check on it and make sure it has enough liquid, but that should work for your stovetop!
Hello? Can I make this in the IP with frozen chicken?
Hi Karolyn! Yes that should work!
I got the dreaded burn message on my instant pot! I don’t even know how long the chicken was cooking.
Hi Chris. Oh no! If this happens again, let us know and we may be able to help!
Made this this evening for tacos. Prettty tasty!
Thanks
I’ve made this chicken many 5imes, reminds me exactly of my favorite taco at a local cali-mex restaurant 😋
Hello! I have this in the crockpot and it’s cooking now ! I followed the serving per 8 and i was just wondering how to measure 1 serving ? Is it 1 cup ?
Hi Shelby! Yes, a serving is more or less a cup.
How would you go about reheating from freezer??
Hi Paige! You can reheat it in the oven!
Hi Isabel! Do you think this recipe would work well as a filling for tamales?
Hi Perla! Yes this would be great in tamales! The only thing we would suggest is adding more salsa verde, maybe even doubling it for tamales since the masa absorbs some of it and to avoid the filling being dry. Try it and let us know it goes!
Hi, quick question about this great recipe: Can I sub in pork chops for the chicken?
If so, any recommendations on cooking time?
Would you use thick or thin pork chops?
Bone-in or not?
Thank you.
Hi Trey! If you wanted to use pork, we suggest using pork shoulder, or a cut that shreds easily!
Isabel, you’ve made me so happy!!! I live in Miami and the lack of good Mexican food is astounding. Your recipes are giving me hope! Just made this and the salsa verde….Fantastic!!
Love this recipe! I also add in a little black pepper and one large seeded/ stemmed jalapeno when I’m using store bought salsa!
It was easy to make and so delicious. Thank you for the recipe!