Salsa Verde Chicken

I’m so excited to share my Salsa Verde Chicken recipe with you! It’s become a staple in my kitchen because it’s incredibly easy to make, requires minimal ingredients, and delivers fantastic flavor every single time4. Whether you’re using a slow cooker, Instant Pot, skillet, or oven, this recipe is super versatile1234.

Quick Facts

• Prep time: 5-10 minutes
• Cook time: 20-30 minutes (depending on the cooking method)
• Serving Size: 4-8 servings (depending on the recipe)

Why You’ll Love This Recipe

• Simple and Quick: With just a few ingredients and minimal prep time, this recipe is perfect for busy weeknights4.
• Versatile: You can cook this chicken in a slow cooker, Instant Pot, skillet, or even bake it in the oven1234.
• Flavorful: The salsa verde infuses the chicken with a tangy, slightly spicy flavor that’s simply irresistible36.
• Healthy: This recipe is low-carb and can be easily adapted to fit various dietary needs4.

Ingredients You’ll Need

• 2 pounds boneless, skinless chicken breasts12
• 2 cups salsa verde (store-bought or homemade)13
• 1 teaspoon garlic powder1
• 1 teaspoon onion powder1
• 1 teaspoon cumin1
• 1 teaspoon oregano1
• 5 cloves garlic, minced1
• 1 poblano pepper, diced (optional)1
• ½ yellow onion, diced1
• 2 tablespoons lime juice1
• ½ cup chopped cilantro1
• Salt and pepper to taste1

Let’s Get Cooking!

Here are instructions for the various cooking methods:Slow Cooker Method13

1. Add the chicken, salsa verde, garlic powder, onion powder, cumin, oregano, minced garlic, poblano pepper, and yellow onion to the slow cooker1.
2. Toss to combine, cover, and cook on high for 2 ½-3 hours or on low for 4-5 hours1.
3. Remove the chicken and shred with two forks1.
4. Return the shredded chicken to the slow cooker, then stir in the lime juice and chopped cilantro1. Season with salt to taste1.

Instant Pot Method1

1. Add the chicken, salsa verde, garlic powder, onion powder, cumin, oregano, garlic, poblano pepper, and yellow onion to the Instant Pot1.
2. Toss to combine, close the lid, and pressure cook on high for 25 minutes1.
3. When the timer goes off, manually release the pressure using the quick-release valve1.
4. Remove the chicken and shred with two forks1.
5. Return the shredded chicken to the Instant Pot, then stir in the lime juice and chopped cilantro1. Season with salt to taste1.

Skillet Method2

1. In a small bowl, mix together the garlic powder, onion powder, cumin, oregano, salt, and pepper2.
2. Pat the chicken breasts dry with a paper towel and season all sides with the seasoning mix2.
3. Warm the olive oil in a large skillet over medium-high heat2. Add the seasoned chicken breasts to the pan and cook for 2-3 minutes per side until seared (browned)2. Remove the chicken and set aside2.
4. Add the diced onion to the hot pan and cook for 1-2 minutes, or until the onions start to soften2.
5. Add the broth and salsa verde to the pan and stir well, scraping up any browned bits from the bottom of the pan2.
6. Return the chicken breasts to the pan. Reduce heat to a simmer and cook for 10-12 minutes, flipping the chicken halfway through (or until the chicken’s internal temperature reaches 165 degrees Fahrenheit)2.
7. Top each chicken breast with shredded cheese and pour some of the warm sauce over the top to melt2.

Oven Method4

1. Preheat the oven to 400°F (200°C)7.
2. Place the chicken breasts in a baking dish7. Brush chicken all over with olive oil and season with salt, pepper, and garlic powder7.
3. Pour salsa verde over the chicken7.
4. Bake for 20-25 minutes, or until the chicken is cooked through4. Top with Monterey Jack cheese, diced tomatoes, and cilantro4.

Serving Suggestions

• Tacos: Shred the chicken and serve in warm tortillas with your favorite toppings1.
• Burrito Bowls: Serve over rice with black beans, corn, avocado, and a dollop of sour cream1.
• Tostadas: Spread the shredded chicken on crispy tostada shells with beans, lettuce, and cheese1.
• Salads: Add the chicken to your favorite salad for a protein-packed meal.
• Enchiladas: Use the salsa verde chicken as a filling for enchiladas1.

Tips for Customization

• Spice it up: Add a diced jalapeño or a pinch of red pepper flakes for extra heat1.
• Make it creamy: Stir in ½ cup of sour cream or cream cheese at the end of cooking for a creamier texture3.
• Add veggies: Include other vegetables like bell peppers, corn, or zucchini for added nutrients and flavor1.

FAQs

Can I use frozen chicken breasts?

• Yes, but I recommend thawing them first for more even cooking. If using the slow cooker or Instant Pot, you may need to increase the cooking time slightly.

Can I make my own salsa verde?

• Absolutely! Homemade salsa verde tastes amazing and is worth the effort3.

How do I store leftovers?

• Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days.

Enjoy experimenting with this recipe, and I hope it becomes one of your favorites, too!