Salsa Verde Chicken that's fall-apart tender and made in the slow cooker or Instant Pot. Made with chicken breasts or thighs, salsa verde and seasonings!
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!