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Salsa Verde Chicken (Instant Pot or Crockpot)


If you’ve got 5 minutes, you’ll be on your way to the easiest Salsa Verde Chicken you’ll ever make (and love)! With just 5 ingredients and 5 minutes of prep time, it’s one of the easiest meals to put together and can be made in either the Instant Pot or Crockpot. And did we mention how versatile it is? It’s delicious over cauliflower rice as a Whole30 or Paleo meal or wrapped in a tortilla a taco with all of your favorite toppings.

Updated on February 12, 2021.  Originally posted on September 19, 2016.

Salsa Verde Chicken makes for a quick and easy dinner for the weeknight

We love slow-cooked chicken chile verde! But we don’t always have an entire day to chop, sauté, simmer, and wait. So we created this ridiculously easy Salsa Verde Chicken recipe with the ‘set it and forget it’ mentality of the slow cooker. Now if you didn’t plan ahead, we also include Instant Pot directions for this recipe. This recipe uses chicken in place of the pork, making this a ‘cousin-to’ the pork chile verde. It’s super versatile and just mildly spicy so it’s kid-friendly too.

All ingredients for salsa verde chicken in the Instant Pot ready to begin cooking

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Ingredients for Salsa Verde Chicken

  • Chicken – boneless thighs and breasts will work splendidly for this meal providing a nice balance of dark and white meat.
  • Salsa Verde – a jar of salsa verde. We like the Trader Joe’s brand as it’s nice and mild but any brand will work and they range from mild to medium such as Herdez, Pace and Frontera. If you want to make your own, here is a recipe from Cookie and Kate.
  • Green chilis – a can of fire-roasted green chilis.
  • Cumin
  • Oregano
  • Sea salt and pepper – to taste

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Freshly shredded salsa verde chicken in an Instant Pot

How to make our Salsa Verde Chicken Crockpot recipe.

This Dish Literally Takes 5 Minutes to Prep. Making this delicious and juicy salsa verde chicken crockpot recipe is incredibly easy and only takes 5 minutes to prep.

  1. Place the chicken in the bottom of the slow cooker.
  2. In a small bowl, combine salsa, green chiles, cumin, and oregano. Pour over chicken.
  3. Place lid on the slow cooker and cook on LOW heat for 4 – 6 hours.
  4. Remove lid and allow the chicken to cool slightly before shredding it with 2 forks right in the slow cooker. Season with salt and pepper to taste.
  5. Serve over cauliflower rice, cooked rice or in a lettuce leaf wrap or tortilla of choice with optional toppings, if desired.

Want it faster?

Don’t worry, we have the Instant Pot directions right here to help you get dinner on the table even faster.

  1. Place ingredients in the Instant Pot. Put the lid on and make sure the vent is sealed.
  2. Set Instant Pot to ‘High Pressure’ setting then set the cooking time for 15 minutes.
  3. Once cooking is completed, allow natural releasing of pressure for 5 minutes then switch the valve to ‘vent’.
  4. When all of the pressure releases and the lid unlocks, remove the chicken and shred the chicken with two forks. Toss chicken back into the pot to coat with sauce (or carefully shred the chicken right in the pot, if you’d like).

Salsa verde chicken crock pot made over a bed of cauliflower rice and topped with jalapeno, radish, and avocado slices on a stone plate

Some Like It Hot!

For this milder version of Salsa Verde Chicken (Crockpot or Instant Pot), we used Trader Joe’s Salsa Verde (Fresh tomatillos, green chile, water, onions, fresh jalapenos, salt, and spices). The Hatch Valley Salsa, also from Trader Joe’s, is a bit spicer thanks to those amazing Hatch chiles that are grown in the arid desert of New Mexico. No Trader Joe’s near by? No worries. Any brand will work and they range from mild to medium so you can choose one based on your preference. Brands include Herdez, Pace and Frontera for example. If you want to make your own salsa verde, here is a recipe from Cookie and Kate.

Need even more heat? Grab some hatch chilis or jalapeno peppers and toss a few into the pot and revel in their spicy glory. Alternatively, you can grab a can of hot roasted green or Hatch chiles to stand in for the milder ones.

Curious about how to choose the best quality chicken? Check out this post where we help you decode poultry labels

How to serve Crockpot or Instant Pot Salsa Verde Chicken

  • Serve over cauliflower rice and top with sliced jalapeno, sliced radish, fresh cilantro, and fresh lime juice.  For the cauliflower rice, easily grab a bag of frozen from the grocery store or make your own cauliflower rice.
  • Chicken Verde lettuce wraps – using leaf lettuce (we like romaine or butter) fill the center with shredded chicken verde, jalapeno slices, diced avocado, and a dollop of coconut cream.
  • Salsa Verde chicken tacos – grab your favorite taco shell (flour, gluten-free, or corn shell), fill with shredded chicken, and top with shredded lettuce, cilantro, green chilis, avocado slices, and fresh lime juice and a sprinkle of sea salt.

Freezer-friendly for your meal prep

If you’re prepping ahead, this Slow Cooker Salsa Verde Chicken (also known as Chicken Chile Verde) is the ultimate freezer-friendly meal. After the chicken has cooked, shred the meat, then let it cool completely, transfer to a freezer-friendly, airtight container/bag and freeze for up to 3 months.

When it comes to thawing the meat, pull the container out the night before and let thaw in the fridge. To reheat in the microwave, start with 2 minutes and add 30 seconds at a time until hot. To reheat on the stovetop, place the chicken in a saucepan with a splash of water over medium heat and cook for 3-5 minutes or until hot, stirring occasionally.

Overhead view of shredded salsa verde chicken over cauliflower rice sprinkled with black pepper

Add this easy and family-pleasing Slow Cooker Chicken Chile Verde to your meal plan this week!

More Crockpot and Instant Pot recipes to add to your menu

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Let’s Get Cookin’

Salsa Verde Chicken (Crockpot or Instant Pot)

If you’ve got 5 minutes + a slow cooker, you’re on your way to the easiest Salsa Verde Chicken (Crockpot or Instant Pot) you’ll ever make (and love)! With just 5 ingredients and 5 minutes of prep time, it’s the easiest salsa verde chicken you’ll ever put together thanks to the crockpot (or Instant Pot).

  • Author: The Real Food Dietitians
  • Prep Time: 5 mins
  • Cook Time: 4-5 hours
  • Total Time: 4 hours 5 mins
  • Yield: Serves 8 1x
  • Cuisine: Whole30, Paleo, Nut-Free
Shredded easy salsa verde chicken over cauliflower rice, topped with radishes, avocado, cilantro, and cracked black pepper

Ingredients

  • 2 pound boneless, skinless chicken thighs and/or breast (we like to use a pound of each)
  • 1 12-ounce jar Salsa Verde (such as Trader Joe’s)
  • 1 4-ounce can fire-roasted green chiles
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste

For serving options: Cauliflower rice (or cooked rice – not Whole30), lettuce leaves or your favorite tortillas (not Whole30).

For optional toppings: Fresh cilantro, lime wedges, sliced jalapeño, diced avocado and/or thinly sliced radishes for serving.

Instructions

Slow Cooker Directions:

  1. Place the chicken in the bottom of the slow cooker.
  2. In a small bowl, combine salsa, green chiles, cumin, and oregano. Pour over chicken.
  3. Place lid on the slow cooker and cook on LOW heat for 4 – 6 hours.
  4. Remove lid and allow the chicken to cool slightly before shredding it with 2 forks right in the slow cooker. Season with salt and pepper to taste.
  5. Serve over cauliflower rice, cooked rice or in a lettuce leaf wrap or tortilla of choice with optional toppings, if desired.

Instant Pot Directions:

  1. Place ingredients in the Instant Pot. Put the lid on and make sure the vent is sealed.
  2. Set Instant Pot to ‘High Pressure’ setting then set the cooking time for 15 minutes.
  3. Once cooking is completed, allow natural releasing of pressure for 5 minutes then switch the valve to ‘vent’.
  4. When all of the pressure releases and the lid unlocks, remove the chicken and shred the chicken with two forks. Toss chicken back into the pot to coat with sauce (or carefully shred the chicken right in the pot, if you’d like).

Nutrition

  • Serving Size: 3 oz. chicken without toppings
  • Calories: 195
  • Sugar: 1g
  • Sodium: 495mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Carbohydrates: 5g
  • Fiber: 3g
  • Protein: 27g

Pin it Now, Make it Later!

Easy shredded salsa verde chicken over cauliflower rice and topped with radishes, avocado, and jalapeno sliced on a cream plate

 


All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter





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