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
