Description
A flavorful dish featuring tender chicken combined with zesty salsa verde and aromatic spices, perfect for busy weeknights and family gatherings.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts and/or thighs
- Kosher salt and black pepper (to taste)
- 1 ¾ cups salsa verde (one 16-ounce jar)
- 4 cloves garlic, chopped (about 2 tablespoons)
- 1 jalapeno, stemmed, seeded, and chopped
- 2 teaspoons ground cumin
- 2 teaspoons dried Mexican oregano
- 1 teaspoon onion powder
- 4 scallions, sliced (about ¾ cup)
- 1 small bunch cilantro, chopped (about 1 cup)
- 1 tablespoon honey (optional)
Instructions
- Season the chicken with salt and pepper.
- For the Instant Pot: Place the chicken in the pot. Add salsa verde, chopped garlic, jalapeno, cumin, oregano, and onion powder. Secure the lid and cook on high pressure for 15 minutes, then allow it to naturally release for 10 minutes before quick releasing any remaining pressure. Shred the chicken and mix with the sauce.
- For the Slow Cooker: Place the chicken in the slow cooker. Top with salsa verde, garlic, jalapeno, cumin, oregano, and onion powder. Cover and cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken and mix it with the sauce.
Notes
Serve over rice or in tortillas with toppings like Greek yogurt, diced avocado, lime, and fresh herbs. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 100mg
Keywords: salsa verde, chicken, Mexican, easy dinner, slow cooker, instant pot