Why You’ll Love This Recipe
I love this recipe because it’s incredibly versatile. I can cook it low and slow in the crockpot or get it done quickly in the Instant Pot. The chicken comes out super tender every time and is packed with flavor from the tangy salsa verde, garlic, oregano, and cumin. Plus, with minimal prep and only a handful of ingredients, this is one of those meals I can rely on when I don’t want to think too hard about dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 lbs boneless skinless chicken breasts (about 4 breasts)
2 cups salsa verde
1 tablespoon minced garlic
2 teaspoons dried oregano
1 teaspoon ground cumin
¼ teaspoon salt
optional garnish: cilantro, sliced jalapeños
Directions
Crockpot Method
I spray my slow cooker with non-stick spray, place the raw chicken breasts inside, and mix the salsa verde, garlic, oregano, cumin, and salt in a bowl. Then I pour the mixture over the chicken, cover, and cook on low for 5–6 hours (or high for 2–3 hours). Once the chicken is done, I shred it and mix it back into the sauce.
Instant Pot Method
I place the chicken in the Instant Pot, mix the sauce in a bowl, and pour it over. I cook on high pressure for 14 minutes, then release the pressure manually or let it naturally release. After cooking, I shred the chicken and mix it back in.
Stovetop Method
I heat a tablespoon of olive oil in a pot, sear the chicken for 4–5 minutes per side, then pour in the sauce and simmer covered on low for 1 hour. I flip the chicken halfway through, then shred and stir everything together before serving.
Servings and timing
This recipe makes 6 servings (4 oz each).
Prep Time: 5 minutes
Cook Time: 5 hours (slow cooker), 14 minutes (Instant Pot), or 1 hour (stove)
Total Time: 5 hours 5 minutes (slow cooker), 30 minutes including pressure time (Instant Pot), or 1 hour 5 minutes (stove)
Variations
-
Add heat: When I want more spice, I toss in a few sliced jalapeños or a dash of cayenne.
-
Cilantro-lime twist: I stir in fresh lime juice and chopped cilantro just before serving for an extra pop of freshness.
-
Creamy version: I sometimes add a scoop of sour cream or Greek yogurt to the shredded chicken for a creamy twist.
-
Taco night: This chicken is perfect in tacos, quesadillas, or enchiladas—I always make extra for this reason.
-
Freezer-friendly: I freeze a batch of this chicken for future meals. It reheats beautifully.
Storage/Reheating
I store leftover salsa verde chicken in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a pan over medium heat or in the microwave until hot. It also freezes well—just thaw overnight in the fridge before reheating.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I often use boneless skinless chicken thighs—they’re more forgiving and come out extra juicy.
Can I use store-bought salsa verde?
Definitely. I usually go for a mild jarred salsa verde, but any variety will work depending on how spicy I want it.
What’s the best way to shred chicken?
I shred it with two forks or use a hand mixer in a large bowl—it saves time and gives a great texture.
Can I make this ahead of time?
Yes, I make this ahead often. It holds up well in the fridge and is great for meal prep throughout the week.
What should I serve it with?
I like to serve it with rice, tortillas, beans, or over a salad. It’s also great inside lettuce wraps for a lighter option.
Conclusion
Salsa verde chicken is one of those foolproof recipes that I keep coming back to. It’s quick to prep, easy to customize, and always packed with flavor. Whether I’m using the crockpot, Instant Pot, or stove, this dish comes out juicy, tender, and delicious every time. It’s the kind of recipe that makes my weeknights feel a little easier—and a lot tastier.
Print
Salsa Verde Chicken
- Total Time: 5 hours 5 minutes
- Yield: Serves 6 (4 oz servings)
- Diet: Gluten Free
Description
This easy salsa verde chicken is juicy, flavorful, and perfect for tacos, bowls, or meal prep. Make it in the slow cooker, Instant Pot, or on the stove with just a few simple ingredients.
Ingredients
2 lbs boneless, skinless chicken breasts (about 4 breasts)
2 cups salsa verde
1 tbsp minced garlic
2 tsp dried oregano
1 tsp ground cumin
¼ tsp salt
Optional garnish: chopped cilantro, sliced jalapeños
Instructions
Crockpot Instructions:
Spray a 4–5 quart slow cooker insert with nonstick spray.
Place chicken breasts in the base.
In a bowl, mix salsa verde, garlic, oregano, cumin, and salt. Pour over chicken.
Cover and cook on low for 5–6 hours or high for 2–3 hours, until chicken reaches 165°F.
Remove chicken, shred with forks or mixer, then return to the slow cooker and stir.
Garnish and serve hot. Refrigerate leftovers for up to 3 days.
Instant Pot Instructions:
Place chicken in the Instant Pot.
Mix salsa verde, garlic, oregano, cumin, and salt in a bowl. Pour over chicken.
Set to Poultry or Pressure Cook: High Pressure, Normal, for 14 minutes.
Allow to come to pressure, then manually or naturally release.
Shred chicken and return it to the pot. Stir and serve. Garnish if desired.
Stovetop Instructions:
Heat 1 tbsp olive oil in a large pot or Dutch oven.
Lightly sear chicken 4–5 minutes per side.
Mix salsa verde, garlic, oregano, cumin, and salt. Pour over chicken.
Cover and simmer on low-medium heat for 1 hour, flipping halfway.
Shred chicken and return to pot. Stir and serve. Garnish if desired.
Notes
Best results come from slow cooker or Instant Pot versions.
Use this chicken for tacos, burritos, bowls, salads, or lettuce wraps.
Store leftovers in a sealed container in the fridge for up to 3 days.
Works well with store-bought or homemade salsa verde.
- Prep Time: 5 minutes
- Cook Time: 5 hours (slow cooker)
- Category: Main Course, Meal Prep
- Method: Slow Cooker, Instant Pot, Stovetop
- Cuisine: Mexican-Inspired
