The Easiest Salsa Verde Chicken Recipe: Instant Pot & Slow Cooker Magic
Say goodbye to boring weeknight meals and hello to this incredible Easy Salsa Verde Chicken! This flavorful dish is an absolute game-changer, whether you’re using your Instant Pot or a trusty slow cooker. With just THREE simple ingredients, you can whip up a versatile chicken recipe that’s perfect for a myriad of delicious meals, from vibrant tacos and crispy taquitos to hearty tostadas, satisfying burrito bowls, and beyond. It’s the ultimate solution for busy families who crave flavor without the fuss.
We all know how hectic weeknights can be, especially during certain times of the year. From school events and sports practices to concerts and field trips, the calendar can feel overwhelmingly full. Getting a wholesome and delicious dinner on the table often becomes a major challenge, leaving many of us scrambling for quick, unhealthy options. But what if there was a recipe that took the stress out of dinner, allowing you to create a satisfying meal with minimal effort?
That’s where Salsa Verde Chicken truly shines. It’s not just a recipe; it’s a lifesaver! Similar to my incredibly popular Salsa Lime Chicken, but with a zesty, green twist that brings a whole new flavor profile to your plate. This three-ingredient wonder is exactly the kind of simple, versatile dish every busy home cook needs in their culinary repertoire. It’s designed for those evenings when time is short, but the desire for a homemade, healthy meal is strong.
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Why You Will Love This Easy Salsa Verde Chicken:
- Effortlessly Delicious: This recipe delivers maximum flavor with minimal effort, making it ideal for anyone short on time but unwilling to compromise on taste. It’s a true set-it-and-forget-it meal that yields incredibly tender and juicy chicken every time.
- Only THREE Core Ingredients: Yes, you read that right! Just chicken, taco seasoning, and salsa verde. This simplicity means fewer grocery items, less prep work, and a quick path to a satisfying meal.
- Unbelievably Versatile: This shredded salsa verde chicken isn’t just a meal; it’s a versatile building block for countless dishes. Use it as the star in cheesy enchiladas, flavorful tacos, crispy taquitos, healthy salads, or vibrant burrito bowls. The possibilities are truly endless, allowing you to easily switch up your menu without cooking a completely new protein.
- Flexible Cooking Methods: Whether you’re planning ahead or need a last-minute dinner, this recipe has you covered. Forget to start the slow cooker in the morning? No problem! The Instant Pot can get this meal on the table in under 30 minutes. Both methods offer hands-off cooking, perfect for busy schedules and efficient meal prep.
- Healthy & Wholesome: Made with lean chicken and fresh salsa, this recipe is naturally healthy and can be easily adapted to fit various dietary needs, including gluten-free and dairy-free options with smart topping choices.
What Exactly is Salsa Verde?
Salsa Verde, which translates to “green sauce” in Spanish, is a vibrant and zesty sauce that originates from Mexico. Unlike its red counterpart, salsa roja, salsa verde is primarily made from tomatillos, which are green, unripe fruits from the nightshade family, resembling small, green tomatoes wrapped in a papery husk. When cooked, tomatillos offer a distinctive tart, slightly citrusy, and bright flavor that forms the foundation of this delicious salsa.
Typically, tomatillos are either roasted or boiled until softened, then blended with a fresh medley of ingredients. These often include cilantro for a burst of herbaceousness, fresh lime juice for an extra zing, pungent onions and garlic, and fiery jalapeños or serrano peppers for a subtle or prominent kick, depending on your preference. The result is a beautifully green, bright, and tangy sauce that’s perfect for drizzling over your favorite Mexican dishes, using as a flavorful dip, or spooning generously into tacos and burritos. Its unique flavor profile perfectly complements chicken, making this recipe a standout.
Essential Ingredients and Clever Substitutions:
This recipe prides itself on its simplicity, requiring just three core ingredients. However, I’m always here to provide options and substitutions to suit your pantry and preferences!
- Skinless Chicken Tenders or Chicken Breast: You’ll need about 1 ½ pounds of chicken for this recipe. Both fresh or frozen chicken work wonderfully. While chicken breasts are a popular choice for their lean protein, don’t hesitate to use boneless, skinless chicken thighs if you prefer a richer, more succulent flavor. Thighs tend to stay even juicier during cooking. If you’re a fan of pork, you can easily adapt this recipe to make an equally delicious Salsa Verde Pork – just follow the same steps!
- Salt-Free Taco Seasoning: Using a homemade salt-free taco seasoning is a fantastic way to control the sodium content and customize the spice level. You can easily whip up a batch using common pantry spices like chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne. I love making a large batch to keep on hand, saving time and ensuring a consistent, flavorful punch in all my Mexican-inspired dishes. If using a store-bought blend, check the ingredients for added salt and adjust accordingly.
- Jar of Roasted Salsa Verde: This is the star ingredient that brings all the vibrant flavor! I personally adore the roasted salsa verde from Aldi for its great taste and value. However, any good quality jarred salsa verde will work. For those who enjoy a truly fresh and customizable experience, making it homemade is an excellent option. This is my favorite homemade Salsa Verde recipe, and it’s also 21 Day Fix friendly, ensuring a healthy and delicious outcome. Look for lower sodium options if you are managing your salt intake.
Step-by-Step Instructions for Perfection:
You won’t believe how straightforward this recipe is! It truly couldn’t be easier to prepare, whether you choose the speed of an Instant Pot or the convenience of a slow cooker.
Step One: Prepare Your Pot
Begin by placing your chicken at the bottom of your Instant Pot or Crock-Pot. Evenly sprinkle the salt-free taco seasoning over the chicken. If you choose to add a pinch of salt to taste, now is the time to do so. This initial seasoning ensures every piece of chicken is infused with flavor.
Step Two: Add the Salsa and Cook
Pour an entire jar of your chosen salsa verde directly over the seasoned chicken. Ensure the chicken is mostly covered by the sauce. Then, proceed to cook the chicken according to the specific instructions for your preferred appliance, as detailed in the comprehensive recipe card below. This hands-off cooking allows the flavors to meld beautifully.
Step Three: Shred and Serve
Once the chicken is perfectly cooked and tender, it’s time to shred it. Remove the chicken from the pot (or shred it directly in the pot, if preferred), then return the shredded chicken to the salsa verde. Stir it well to ensure every strand is coated in the delicious sauce. Now, your succulent Salsa Verde Chicken is ready to be served and enjoyed!
The Best Ways to Shred Chicken:
Shredding chicken doesn’t have to be a chore! There are a couple of excellent methods to get perfectly shredded chicken, whether you prefer a rustic texture or a fine, consistent shred.
For me, the most straightforward and traditional way to shred chicken is by using two forks. First, carefully remove the cooked chicken pieces from your Instant Pot or slow cooker and transfer them to a sturdy cutting board. Then, using two forks, pull the chicken apart in opposing directions. This method creates beautiful, long, skinny shreds that have a wonderful texture and absorb the salsa verde perfectly. It’s simple, effective, and requires no special equipment.
Another incredibly popular method, beloved by many home cooks for its speed and efficiency, is to use a hand mixer or a stand mixer. Place the cooked chicken (ensure it’s still warm but not piping hot, as this makes it easier to shred) into a large bowl. Using your mixer on a low speed, gently beat the chicken for just a few seconds at a time. The mixer paddles will quickly pull the chicken apart into fine shreds. The key here is to be careful not to over-mix; mixing for too long can result in a mushy or paste-like texture, which isn’t ideal for shredded chicken. Stop as soon as you reach your desired consistency.
Once your chicken is beautifully shredded, always add it back into the pot with the remaining salsa verde, or transfer it to a separate bowl and mix thoroughly. This ensures every piece of chicken is coated in the rich, tangy sauce, maximizing flavor in every bite.
Delicious Serving Suggestions:
The beauty of this Easy Salsa Verde Chicken lies in its incredible versatility. It’s not just a dish; it’s a canvas for countless meal ideas. I particularly love serving this flavorful shredded chicken over fresh, crisp salads or as the star of build-your-own bowls, allowing everyone to customize their meal with a variety of exciting toppings. Since the chicken itself is so simple to prepare, you can have a blast experimenting with different flavor combinations and textures. Here are some fantastic topping and serving ideas to get you started:
- Fresh Corn or Mexican Street Corn Salad: Add a burst of sweetness and a satisfying crunch.
- Black Beans: A classic addition for extra protein and fiber, bringing a hearty element to your meal.
- Shredded Cheese: Monterey Jack, cheddar, or a Mexican blend adds a creamy, savory touch. For dairy-free options, use your favorite plant-based cheese shreds.
- Grain Bases: Serve over fluffy quinoa for a protein-packed meal, or a bed of warm brown rice for a wholesome, comforting bowl.
- Fresh Jalapeños: Thinly sliced for an extra kick of heat and vibrant color.
- Fresh Cilantro: A sprinkle of chopped cilantro brightens up the flavors and adds a fresh, aromatic finish.
- Creamy Toppings: A dollop of Greek yogurt or sour cream (or a dairy-free alternative) balances the spice and adds a luscious texture. For an irresistible avocado kick, whip up some homemade guacamole.
- Salsa & Pico de Gallo: Enhance the freshness with extra salsa verde, or add a vibrant spoonful of fresh Pico de Gallo.
- Tortilla Fun: This chicken is absolutely divine for Taco Tuesday! Load it into warm corn or flour tortillas with your favorite toppings. You can also turn it into amazing, crispy chicken taquitos by rolling it in corn tortillas and baking or air frying until golden.
If you love easy, Mexican-inspired meals like this one, you’ll also want to try this fantastic Mexican Shredded Beef recipe from What Molly Made! It’s another winner for busy weeknights and meal prep.
Frequently Asked Questions (FAQs):
Here are answers to some common questions you might have about making and storing this Easy Salsa Verde Chicken:
Q: I forgot to thaw my chicken. Can I make this chicken from frozen?
A: Absolutely, if you’re using an Instant Pot! One of the greatest advantages of pressure cooking is the ability to cook proteins straight from frozen. Simply follow the adjusted timing in the recipe card below for frozen chicken. However, it is generally not recommended to cook frozen chicken in a slow cooker. The prolonged time the meat spends at unsafe temperatures (between 40°F and 140°F) can promote bacterial growth, potentially making you sick. For slow cooker recipes, always use thawed chicken.
Q: I made this recipe for meal prep – how do I store it?
A: Cooked shredded salsa verde chicken is excellent for meal prep! Once cooled, transfer the chicken and its sauce to an airtight container. It will keep beautifully in the refrigerator for 3-5 days, making it perfect for quick lunches or dinners throughout the week. For best quality and safety, always ensure it’s properly sealed.
Q: Can I double this recipe?
A: Yes, you certainly can! This recipe is incredibly forgiving and scales up easily. One 16 oz jar of salsa verde is typically enough for up to 3 pounds of chicken. If you’re doubling the chicken, you might want to consider adding a second jar of salsa verde to ensure there’s enough liquid and flavor to coat all the chicken generously. For the Instant Pot, cooking time for double the chicken will remain largely the same, but ensure your pot isn’t overfilled. For the slow cooker, you might need to add an extra hour or two of cooking time on low, or an extra 30-60 minutes on high.
Q: I made a huge batch of chicken. Can I freeze it for later?
A: Yes, and I highly recommend it! Freezing this salsa verde chicken is a fantastic way to get ahead on meal prep. After cooking and shredding, let the chicken cool completely. Then, transfer it to freezer-safe ziplock bags, removing as much air as possible, or portion it into souper cubes. Lay the bags flat to freeze for easy stacking and faster thawing. It will keep well in the freezer for 2-3 months. Having a stash of frozen salsa verde chicken means you’re always just a quick thaw away from a delicious and easy dinner or lunch!
Q: How do I thaw frozen salsa chicken?
A: For the best results in terms of texture and flavor, transfer your frozen salsa chicken from the freezer to the refrigerator and let it thaw overnight. Once thawed, you can easily reheat it. Simply place it in a small saucepan over medium-low heat on the stovetop, stirring occasionally until heated through. You can also microwave individual portions until warm. If the sauce seems a little thick after thawing, you can add a splash of chicken broth or water to reach your desired consistency.
More Irresistible Instant Pot Chicken Recipes:
Love the ease and efficiency of Instant Pot cooking? Here are some more incredible chicken recipes you won’t want to miss:
Instant Pot Chicken Tacos
Instant Pot Chicken Carnitas with Avocado Peach Salsa
Instant Pot Chicken Tortilla Soup
Healthy Instant Pot Chicken Taquitos
Easy Salsa Verde Chicken (Instant Pot | Slow Cooker)
Nancylynn
6
servings
Pin Recipe
1 minute
15 minutes
16 minutes
Ingredients
-
1 1/2
lbs
boneless skinless chicken tenders
or chicken breast, fresh or frozen for optimal juiciness -
1-2
teaspoon
salt-free taco seasoning -
salt
to taste, optional, adjust based on salsa sodium content -
16
oz
roasted salsa verde
I love the one from Aldi for its quality and flavor. Look for lower sodium options if preferred.
Instructions
Instant Pot:
-
Place chicken (fresh or thawed) at the bottom of your Instant Pot liner. Sprinkle generously with 1-2 tsp of salt-free taco seasoning and ¼ tsp of salt (if using). Pour the entire jar of salsa verde over the chicken, ensuring it’s well coated.
-
Secure the Instant Pot lid and set the valve to sealing. Cook on Manual/Pressure Cook (high pressure) for 15 minutes. Once cooking is complete, allow a 15-minute natural pressure release before carefully quick-releasing any remaining pressure.
-
Carefully remove the chicken and shred using two forks or a hand mixer. Return the shredded chicken to the pot and mix with the salsa verde. Serve hot over a salad, in a bowl, as tacos, or transform into delicious taquitos!
From frozen (Instant Pot only):
-
Place frozen chicken (ensure pieces are separated if possible, otherwise cooking time might need adjustment) in the Instant Pot with seasoning and salsa verde. Cook on Manual/Pressure Cook (high pressure) for 20 minutes with a full natural pressure release. If your chicken is a solid frozen block, consider adding an extra 5 minutes to this time for thorough cooking.
Crock Pot:
-
Place fresh or thawed chicken at the bottom of your slow cooker. Sprinkle with 1-2 tsp of salt-free taco seasoning and ¼ tsp of salt (optional). Pour the jar of salsa verde over the chicken.
-
Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is easily shreddable with a fork.
-
Remove the chicken and shred. Return to the slow cooker and stir well to coat with the flavorful salsa verde. Serve and enjoy with your favorite toppings!
Video
Notes
WW (Weight Watchers): ZERO points (per serving of chicken) [Don’t forget to count your chosen toppings or bowl/taco ingredients, as these will contribute to your daily points!]
Nutrition
Calories: 165kcal
Carbohydrates: 5g
Protein: 24g
Fat: 4g
Saturated Fat: 1g
Polyunsaturated Fat: 0.5g
Monounsaturated Fat: 1g
Trans Fat: 0.01g
Cholesterol: 73mg
Sodium: 676mg
Potassium: 573mg
Fiber: 0.003g
Sugar: 5g
Vitamin A: 508IU
Vitamin C: 4mg
Calcium: 6mg
Iron: 0.4mg
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