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Easiest Salsa Verde Chicken (Slow cooker or Instant Pot)

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This is the easiest Salsa Verde Chicken recipe made in the slow cooker or Instant Pot, perfect for tacos, tostadas, bowls, and more!

Salsa Verde Chicken Bowl
Salsa Verde Chicken

Chicken tenderloins or chicken breasts are simmered in jarred salsa verde with cumin and spices for the easiest chicken ever! This makes easy shredded chicken, a great base for chicken tostadas, over cilantro lime rice, in tacos, as a filling for enchiladas, whatever! Here’s my chicken verde tostada recipe!

how to make a chicken rice bowl

Some weeknights are hectic in my house with after school activities, and that’s when I turn to my slow cooker. I love making this easy shredded chicken, similar to my slow cooker chicken tacos only made with jarred salsa verde instead. The chicken is always tender and so flavorful! My favorite way to eat this is to turn it into a rice bowl!

How To Make A Salsa Verde Chicken Bowl

  1. Start with quinoa or rice as your base, you can use cooked brown rice or cilantro lime rice, my favorite.
  2. Add the shredded salsa chicken.
  3. Add my quick black beans for fiber and more protein.
  4. Then top with your favorite veggies such as fresh tomatoes, red onion, corn, avocado, cilantro, lime for squeezing.
  5. Optional toppings, pico de gallo, corn salsa, guacamole, or cheese.

Variations

  • Use chicken breast or chicken thighs in place of chicken tenders.
  • Use your favorite tomato based jarred salsa in place of salsa verde.
  • Add some corn or black beans along with the chicken.
  • Add some sazon seasoning for more flavor!

Meal Prep

This chicken is also great for meal prep, an easy way to make tasty lean protein to use in bowls. Refrigerate the cooked chicken for up to 4 days or freeze up to 3 months.

Salsa Verde Chicken Bowl

More Chicken Recipes

 

Slow Cooker Salsa Verde Chicken

4.81 from 36 votes
0
Cals:145
Protein:26
Carbs:5
Fat:2
This is the easiest Salsa Verde Chicken recipe made in the slow cooker or Instant Pot, perfect for tacos, tostadas, bowls, and more!
Course: Dinner
Cuisine: American, Mexican
Salsa Verde Chicken Bowl
Prep: 5 mins
Cook: 2 hrs
Total: 2 hrs 5 mins
Yield: 6 servings
Serving Size: 1 /2 cup chicken

Ingredients

  • 1 1/2 lbs raw skinless chicken tenders, or chicken breast
  • 1/4 tsp garlic powder
  • 1/8 tsp oregano
  • 1/8 tsp ground cumin
  • salt, to taste
  • 16 oz roasted salsa verde, **check labels for Whole 30 compliance

Instructions

Slow Cooker

  • Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker.
  • Cover with salsa verde, cover and cook HIGH 2 hours or low 4 hours.
    Slow Cooker shredded chicken
  • Remove chicken, shred with 2 forks.
  • Remove 2/3 cup of liquid from the slow cooker, and discard (unless you want it over rice).
  • Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm.
    Slow Cooker Salsa Verde Chicken

Instant Pot

  • Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the Instant Pot.
  • Cover with salsa verde, cover and cook HIGH pressure 20 minutes. Quick or natural release.
  • Remove chicken, shred with 2 forks.

Last Step:

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Video

Nutrition

Serving: 1 /2 cup chicken, Calories: 145 kcal, Carbohydrates: 5 g, Protein: 26 g, Fat: 2 g, Sodium: 415 mg

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299 comments on “Easiest Salsa Verde Chicken (Slow cooker or Instant Pot)”

  1. So easy and family loved it! Made burrito bowls with the chicken like in the picture. Also made the black bean recipe to go with it. So good! Will definitely be in our rotation fit fast and delicious.

  2. Avatar photo
    Michele M Olson

    We love this recipe and have made it several times.  Our grocery store was out of roasted salsa verde, only had ‘regular’.  Has anyone tried the recipe not using the roasted salsa verde?  I’m imagining the roasted has a deeper flavor.  

  3. Avatar photo
    Nicole Piorkowski

    This is a big hit with my family! Its a weekly staple now! Recently I used a ranch dressing seasoning packet in lieu of the oregano/cumin and it turned out great! I make basamati rice and mix in butter, garlic and sea salt! My girls love the “create your own” aspect of picking their own toppings. We love it!