Easiest Salsa Verde Chicken (slow cooker or instant pot)

Chicken tenders are simmered in salsa verde with cumin and spices for the easiest chicken ever! Cinco De Mayo is right around the corner, which always gets me excited, I LOVE Mexican food! This can be made in the slow cooker or Instant Pot!

This delicious tender chicken is great to use for chicken tostadas, over rice, in tacos, as a filling for enchiladas, whatever! Here’s my chicken verde tostada recipe!

And since so many are asking, I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own three!

By the way, I have so many Mexican recipes, I created an entire Skinny Cinco De Mayo Pinterest Board with all the recipes to quickly browse if you are a visual person like me. Enjoy!!

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Easiest Crock Pot Salsa Verde Chicken

Chicken tenders are simmered in salsa verde with cumin and spices for the easiest chicken ever!

Ingredients:

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

Directions:

Slow Cooker

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

Instant Pot

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

Nutrition Information

Yield: 6 servings, Serving Size: 1/2 cup

  • Amount Per Serving:
  • Freestyle Points: 0
  • Points +: 3
  • Calories: 145 calories
  • Total Fat: 2g
  • Saturated Fat: g
  • Cholesterol: 0mg
  • Sodium: 415mg
  • Carbohydrates: 5g
  • Fiber: 0g
  • Sugar: 0g
  • Protein: 26g
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