There’s something about the combination of juicy chicken, zesty salsa verde, and a hint of heat from jalapeños that transports me to a cozy Mexican bodega on a sun-soaked afternoon. This Easy Salsa Verde Chicken is a go-to in my kitchen, as it brings both comfort and excitement to the table. If you’re looking for a dish that checks all the boxes—ease, flavor, and versatility—then you’re in for a treat!
Why this dish deserves your attention
Why do I love this recipe? For starters, it’s a flavor bomb! The vibrant salsa verde brings a zestiness that’s like a fresh breeze on a warm day. Combined with tender chicken, earthy cumin, and the aromatic touch of cilantro, every bite is a celebration of bold flavors. But it doesn’t stop there—this dish is adaptable! Whether you toss it in a taco, serve it over cilantro-lime rice, or enjoy it simply with tortillas, the combinations are endless.
If you’re aiming for a quick weeknight meal or a fabulous dish for entertaining, this recipe has got your back. Using your Instant Pot or slow cooker takes the pressure off and makes cleanup a breeze. Plus, it’s the kind of meal that welcomes add-ons; let your guests pile on toppings like creamy avocado or crunchy pepitas, and watch it disappear!
Key ingredients overview
Let’s gather what we need for this scrumptious adventure!
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Chicken: Grab 2 pounds of boneless, skinless chicken breasts and/or thighs. I love mixing both for a juicy texture and rich flavor. If you’re feeling adventurous, try swapping in some shredded pork instead!
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Salsa Verde: You’ll need about 1 ¾ cups. This can either be a homemade treasure (if you’ve got the time) or a store-bought jar (don’t worry, I won’t tell). A good salsa verde delivers bright, tangy flavors that make this dish sing!
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Garlic: Because what’s cooking without garlic? Four cloves, finely chopped, will add that aromatic punch.
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Jalapeño: Spice lovers, rejoice! You’ll want one, stemmed, seeded, and chopped. Feel free to adjust based on your heat tolerance; if you’re in the mood for more kick, leave the seeds in!
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Spices: Here’s where it gets cozy. You’ll need 2 teaspoons each of ground cumin and dried Mexican oregano, plus a teaspoon of onion powder to bring all those savory notes together.
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Scallions and Cilantro: For that fresh finish! Four scallions sliced and a small bunch of cilantro, finely chopped—their bright flavors are the cherry on top.
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Honey: This is optional, but a tablespoon can balance the heat and acidity beautifully, striking that perfect harmony.
How this dish comes together
Ready to dive into the process? Let’s make some magic happen.
Instant Pot Instructions
- Prep your chicken: Season your chicken lightly with kosher salt and black pepper, making them ready for flavor.
- Sauté the aromatics: Set your Instant Pot to the sauté function. Add a splash of oil, then toss in the chopped garlic and jalapeño. Sauté for a minute or two until fragrant.
- Add the chicken and spices: Place your chicken in the pot, sprinkle in the cumin, oregano, and onion powder. Stir well to coat the chicken.
- Pour in the salsa: Add your salsa verde, ensuring it covers the chicken completely.
- Pressure cook: Seal the lid, set it to high pressure, and cook for 12 minutes. Once done, perform a quick release.
- Shred and serve: Use two forks to shred the chicken right in the pot, mixing it in with all those flavorful juices.
Slow Cooker Instructions
- Season the chicken: Just as with the Instant Pot, season your chicken with salt and pepper.
- Add to the slow cooker: Place the chicken in your slow cooker, followed by the garlic, jalapeño, spices, and salsa.
- Cook on low: Cover and let it cook on low for about 6-7 hours or high for 3-4 hours.
- Shred: Once it’s done, shred the chicken right in the cooker, stirring to combine.
Best way to enjoy it
Serving this dish is where the fun really begins! Here are a few ideas that will elevate your presentation and taste experience:
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Tacos: Scoop the chicken into warm tortillas. Top with diced avocado, fresh cilantro, and a drizzle of Greek yogurt or sour cream for creaminess.
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Rice Bowls: Serve over cilantro-lime rice, and go nuts with toppings like pepitas for a satisfying crunch and lime wedges for that zing!
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Salads: For a lighter option, serve on a bed of greens with chopped veggies and a drizzle of lime vinaigrette.
Storage and reheating tips
Got leftovers? Here’s how to keep them fresh and tasty:
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Refrigeration: Store any leftovers in an airtight container in the fridge for up to four days.
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Freezing: You can also freeze portions for up to three months. Just let it cool completely before sealing it in freezer-safe bags, removing as much air as possible.
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Reheating: To reheat, thaw if frozen and warm either in the microwave or on the stovetop until heated through. Add a splash of water or extra salsa if it seems a bit dry.
Pro chef tips
Here are my favorite shortcuts and pro-level tweaks for this recipe:
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Toast the spices: Before adding other ingredients, toast your spices in the pot to deepen their flavor. It’s a game changer!
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Make-ahead: Assemble everything in your slow cooker, cover, and refrigerate overnight. Simply set it to cook in the morning!
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Dietary adjustments: If you’re looking to cut carbs, you can serve the chicken over roasted vegetables or enjoy it in lettuce wraps.
Creative Twists
Feeling a bit experimental? Here are some ideas to customize your salsa verde chicken:
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Switch up the heat: If jalapeños aren’t your thing, try chipotles in adobo for a smoky twist or banana peppers for milder flavor.
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Add some creaminess: A splash of coconut milk or cream cheese can make the dish extra luscious.
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Herb swaps: Experiment with fresh herbs like parsley or dill if cilantro isn’t your jam.
Ingredients
- 2 pounds boneless (skinless chicken breasts and/or thighs)
- Kosher salt and black pepper
- 1 ¾ cups homemade or jarred salsa verde (one 16-ounce jar)
- 4 cloves garlic (chopped)
- 1 jalapeño (stemmed, seeded, and chopped)
- 2 teaspoons ground cumin
- 2 teaspoons dried Mexican oregano
- 1 teaspoon onion powder
- 4 scallions (sliced)
- 1 small bunch cilantro (finely chopped)
- 1 tablespoon honey (optional)
- Serve with: rice or tortillas, Greek yogurt, sour cream or queso fresco, diced avocado, pepitas, and lime wedges.
Directions to follow
Instant Pot Instructions:
- Season chicken with salt and pepper.
- Sauté garlic and jalapeño in the Instant Pot.
- Add chicken, spices, and salsa. Mix well.
- Cook on high pressure for 12 minutes. Quick release.
- Shred chicken and mix with the sauce.
Slow Cooker Instructions:
- Season chicken with salt and pepper.
- Add chicken, garlic, jalapeño, spices, and salsa to the slow cooker.
- Cook on low for 6-7 hours or high for 3-4 hours.
- Shred chicken and mix well.
Your questions answered
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Can I use frozen chicken? Yes, but adjust the cooking time accordingly—about 15 minutes for the Instant Pot should do the trick.
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What can I use instead of salsa verde? Regular tomato salsa or a spicy BBQ sauce can work if you’re in a pinch!
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How spicy is it? It has a gentle heat; you can always adjust the jalapeño amount to suit your taste.
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Can I make this gluten-free? Absolutely! All the ingredients listed are naturally gluten-free.
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How long can I store leftovers? Refrigerate for up to four days or freeze for three months for future enjoyment!
As you venture into preparing this Easy Salsa Verde Chicken, remember that cooking is an art! Take the flavors you love and let them inspire your own variations. I can’t wait for you to try this—share your experience and any creative twists you come up with, and let’s build our cooking community together!
Easy Salsa Verde Chicken (Instant Pot & Slow Cooker)
Description
This Easy Salsa Verde Chicken combines juicy chicken, zesty salsa verde, and jalapeños for an exciting and comforting meal. Perfect for weeknight dinners or entertaining!Main Ingredients
Main Ingredients
Cooking Instructions
Instant Pot Instructions
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Season Chicken
Season chicken with salt and pepper.Lightly coat the chicken. -
Sauté Aromatics
Set pressure cooker to sauté, add oil, garlic, and jalapeño. Sauté for 1-2 minutes until fragrant. -
Add Chicken and Spices
Place chicken in the pot, add cumin, oregano, and onion powder. Stir to coat. -
Add Salsa
Pour in salsa verde, ensuring it covers the chicken. -
Pressure Cook
Seal lid, set to high pressure, and cook for 12 minutes. Perform a quick release. -
Shred and Serve
Use two forks to shred the chicken in the pot and mix with juices.
Slow Cooker Instructions
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Season Chicken
Season chicken with salt and pepper. -
Add to Slow Cooker
Place chicken, garlic, jalapeño, spices, and salsa in the slow cooker. -
Cook
Cover and cook on low for 6-7 hours or high for 3-4 hours. -
Shred and Serve
Shred the chicken in the slow cooker and mix well.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 4g20%
- Trans Fat 0g
- Cholesterol 120mg40%
- Sodium 510mg22%
- Potassium 790mg23%
- Total Carbohydrate 20g7%
- Dietary Fiber 3g12%
- Sugars 5g
- Protein 50g100%
- Vitamin A 15 IU
- Vitamin C 30 mg
- Calcium 2 mg
- Iron 8 mg
- Vitamin D 0 IU
- Vitamin E 1 IU
- Vitamin K 5 mcg
- Thiamin 10 mg
- Riboflavin 4 mg
- Niacin 30 mg
- Vitamin B6 20 mg
- Folate 6 mcg
- Vitamin B12 8 mcg
- Biotin 2 mcg
- Pantothenic Acid 10 mg
- Phosphorus 20 mg
- Iodine 0 mcg
- Magnesium 6 mg
- Zinc 15 mg
- Selenium 22 mcg
- Copper 10 mg
- Manganese 5 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
