Description

Easy Salsa Verde Chicken is a flavorful and tender chicken dish cooked in a zesty green salsa sauce. This versatile recipe combines boneless skinless chicken breasts and thighs with vibrant seasonings like jalapeno, garlic, cumin, and cilantro. Prepared effortlessly in either an Instant Pot or slow cooker, the chicken is shredded and tossed with fresh scallions, cilantro, and a touch of honey for a delicious blend of spicy, tangy, and savory notes. Serve this crowd-pleaser with rice, tortillas, and your choice of toppings such as sour cream, avocado, or queso fresco.

Ingredients

Chicken and Seasonings

2 pounds boneless skinless chicken breasts and/or thighs (I like a combination of the two)
Kosher salt and black pepper, to taste
4 cloves garlic, chopped (about 2 tablespoons)
1 jalapeno, stemmed, seeded, and chopped
2 teaspoons ground cumin
2 teaspoons dried Mexican oregano (can substitute marjoram or regular oregano)
1 teaspoon onion powder

Salsa Verde

1 ¾ cups homemade or jarred salsa verde (one 16-ounce jar)

Fresh Herbs and Garnish

4 scallions, sliced (about ¾ cup)
1 small bunch cilantro leaves and tender stems, finely chopped (about 1 cup)
1 tablespoon honey (optional)

To Serve

Rice or tortillas
Greek yogurt, sour cream, or queso fresco
Diced avocado
Pepitas (pumpkin seeds)
Lime wedges

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Instructions

Prepare the Chicken: Arrange chicken breasts on a cutting board and cover with plastic wrap. Use a meat tenderizer or rolling pin to pound the breasts into an even ½-inch thickness. This ensures even cooking and tender texture.
Season the Chicken: Season the chicken with ¼ teaspoon kosher salt and ½ teaspoon black pepper. Set aside.
Cook Using Instant Pot: Place the seasoned chicken into the Instant Pot. Add salsa verde, chopped garlic, jalapeno, ground cumin, dried Mexican oregano, and onion powder. Stir gently to combine all ingredients. Close and lock the lid, seal the pressure valve, and cook at high pressure for 8 minutes. Once cooking is complete, allow the pressure to naturally release for 10 minutes, then quick-release remaining pressure. Carefully open the lid.
Cook Using Slow Cooker: Place the seasoned chicken into the slow cooker. Add salsa verde, chopped garlic, jalapeno, ground cumin, and onion powder. Stir to combine. Cover and cook on high for 4 hours or on low for 6-8 hours until the chicken is tender and cooked through.
Shred the Chicken: Using two forks, shred the cooked chicken into bite-sized pieces directly in the pot or slow cooker.
Add Fresh Herbs and Honey: Add sliced scallions, chopped cilantro, and honey (if using) to the shredded chicken. Stir thoroughly to incorporate all flavors.
Adjust Seasoning and Serve: Taste and adjust salt if needed. Serve the salsa verde chicken with rice or in tortillas, topped with optional Greek yogurt, sour cream, queso fresco, diced avocado, pepitas, and lime wedges as desired.

Notes

Chicken: The recipe uses a combination of 1 pound chicken breast and 1 pound chicken thighs for optimal flavor and texture, but you can use either chicken breast or thighs alone if preferred.
Mexican Oregano: If you can’t find Mexican oregano, marjoram or regular oregano are good substitutes.
Storage: Allow cooked chicken mixture to cool, then transfer to an airtight container. Refrigerate for up to 5 days.
Freezing: Cool the chicken to room temperature before freezing for 3-4 months. Thaw overnight in the fridge or for a few hours at room temperature before reheating.
Reheating: Warm in the microwave on high for 1-2 minutes depending on portion size, or reheat on the stovetop over medium heat in a saucepan until heated through.

Prep Time: 10 minutes
Cook Time: 8 minutes (Instant Pot) or 4 hours (slow cooker on high) / 6-8 hours (slow cooker on low)
Category: Main Dish
Method: Instant Pot
Cuisine: Mexican