Salsa Verde Chicken

4.70 from 20 votes

This Salsa Verde Chicken recipe made in the slow cooker or Instant Pot is fall-apart tender and great in tacos, burrito bowls, and tostadas!

Prep Time5

Cook Time2 30

Total Time2 35

Course: Dinner

Cuisine: Mexican

Servings: servings

Add the chicken, salsa verde, garlic powder, onion powder, cumin, oregano, garlic, poblano pepper, and yellow onion to the slow cooker.
Toss together to combine, cover, and cook on high for 2 ½-3 hours or on low for 4-5 hours.
Uncover, transfer the chicken to a plate, and shred with two forks.
Add it back into the slow cooker and stir in the lime juice and chopped cilantro. Taste and season with salt, as needed.

Add the chicken, salsa verde, garlic powder, onion powder, cumin, oregano, garlic, poblano pepper, and yellow onion to the Instant Pot.
Toss together to combine, close the lid, and pressure cook on high for 25 minutes. When the timer goes off, manually release the pressure using the quick-release valve.
Uncover, transfer the chicken to a plate, and shred with two forks.
Add it back into the slow cooker and stir in the lime juice and chopped cilantro. Taste and season with salt, as needed.

Use a different cut of chicken. Instead of using chicken breasts, use chicken thighs or chicken tenderloins.
Find a good salsa verde. Finding a good store-bought salsa verde can be tricky. I find that they’re usually too sour or acidic. You can use my homemade salsa verde recipe, or use a store-bought salsa verde and play around with adding more seasonings as needed.
Storage: Leftovers can be store in an airtight container in the fridge for up to 1 week or frozen for up to 3 months.