Who doesn't love a dinner that basically cooks itself? Slow cookers are fantastic for giving us warming meals at the end of a long day. This Salsa Verde Chicken recipe is full of flavour and can be made in the slow cooker, or Instant Pot, and is sure to be a weeknight winner. Perfect served in bowls, or stuffed into enchiladas, tacos, burritos and so much more!
Prep Time10 minutesmins
Cook Time6 hourshrs
Total Time6 hourshrs10 minutesmins
Servings: 8
Ingredients
4boneless, skinless chicken breasts(about 2 pounds - you could also use thighs)
1tablespoonolive oil
1small onionfinely chopped
4garlic clovesfinely chopped
2teaspoonsground cumin
1/4 cup chicken broth or water ONLY IF USING INSTANT POT
116 ouncejar of salsa verde
1/2cupjarred poblano peppers, chopped(or 4-ounce can chopped mild green chiles)
Kosher saltto taste, if needed
1/4cup chopped cilantrofor garnish
3scallionsgreen and white parts, thinly sliced, for garnish
Fresh lime juice wedgesoptional to serve
Other Topping Suggestions
jalapeñostemmed and finely sliced
diced avocado
ricotta salata, feta, or cotija cheese
black beans
Instructions
Slow Cooker
Rub chicken breasts with 1 tablespoon olive oil and place in slow cooker. Add the onions, garlic, and cumin and pour salsa verde on top along with the chopped poblano peppers, if using.
Using tongs, turn chicken around to coat with the salsa. Cook on High for 3-4 hours or on Low for 6-8 hours.
When chicken is cooked and very tender, shred the meat using two forks right in the pot. Alternatively, remove chicken to a cutting board or plate to shred, then return to slow cooker to absorb all the salsa verde juices.
Taste and a little salt if needed (*see notes). Serve with lime wedges and garnish with fresh cilantro and scallions, if desired.
Instant Pot
Set the Instant Pot to Saute Function. Once hot, add 1 tablespoon olive oil and allow to coat the pan. Add onions and cook for 1 minute, stirring often. Stir in the garlic and cumin and cook for 30 seconds longer.
Turn off Saute Function. Pour in the chicken stock or water and use a wooden spoon to scrape off all the brown bits on the bottom. Note, this is important so you don't get a burn warning.
Place chicken in the pot and pour the salsa verde over top along with chopped poblano peppers, if using. Move the chicken around so each piece is fully coated.
Secure lid on the Instant Pot and set the Vent to Sealing. Cook on High Pressure for 10 minutes, or 12 if your chicken breasts are very large.
Allow pressure to naturally release for 10 to 15 minutes and then manually release remaining pressure.
Shred the meat using two forks right in the pot. Alternatively, remove chicken to a cutting board or plate to shred, then return to Instant Pot to absorb all the salsa verde juices.
Taste and a little salt if needed (*see notes). Serve with lime wedges and garnish with fresh cilantro and scallions, if desired.
Notes
*Jarred salsas can be salty so don't add any salt until the chicken is cooked. Once the chicken is cooked, taste the sauce and add salt only if needed.
To Store, Reheat, And Freeze
Because the chicken has so much sauce the leftovers keep well and won't dry out when reheated. It also freezes well.
Refrigerate: Allow the chicken to come to room temperature then refrigerate in a container with a tight lid for 4-5 days.
Freeze: Allow the chicken to come to room temperature then transfer to ziplock bags or freezer-safe containers and freeze for 2-3 months. Thaw in the fridge overnight.
To Reheat: Reheat the shredded chicken on the stovetop over low heat until warmed through. You can also reheat in the microwave until heated through.