Salsa Verde Chicken

Why I’ve Had This Easy Salsa Verde Chicken Recipe On Repeat

• Cook once, eat for days. This zesty chicken (and how fast it cooks) is a family favorite and a weeknight lifesaver. Cook once, and you’ll have flavorful, juicy shredded chicken that you can use in meals all week long.
• Quick and easy. All you do is place the chicken in the Instant Pot, pour over your salsa verde, and hit go. I added a few spices as well, but if you’re in a real hurry, you could skip those. 
• Adaptable. Instead of salsa, simply cook the chicken with broth, and you’ll have plain shredded chicken that you can flavor however you want! This Instant Pot method is super flexible. I’ve also included how to make this salsa verde chicken in the crock pot, too.

Ingredients You’ll Need

I could call this 2-ingredient salsa verde chicken. All you need is chicken and a jar of your favorite salsa verde, and I include a few optional spices to bump up the flavors. These are some notes. Scroll down to the printable recipe card for the full ingredients list with amounts.

• Chicken – I recommend boneless, skinless chicken breasts or thighs for this recipe as they’re easiest to shred. If you choose chicken thighs, keep in mind they may need a slightly longer cooking time.
• Salsa Verde – I love using my homemade salsa verde whenever I have a batch in the fridge. The flavors are so fresh! Otherwise, a jar of store-bought green salsa does the trick. You can also make Instant Pot salsa chicken with a jar of red salsa instead.
• Spices – Garlic powder, dried oregano, cumin, and chili powder. Feel free to adapt the spices to suit your tastes or use a blend, like taco seasoning or fajita seasoning. You can also skip the spices altogether and keep it simple with chicken and salsa.

Optional Toppings

Whether I serve this salsa verde chicken over rice, in tacos, or otherwise, these are some tasty topping ideas we love:

• Diced avocado or guacamole
• Chopped cilantro
• Queso fresco or cotija cheese
• Cafe Rio dressing or Mexican crema
• Lime wedges, for serving

How to Make Salsa Verde Chicken (2 Ways)

This is the Instant Pot that I have and love. If you don’t own a multi-cooker, keep scrolling for the slow cooker directions. You’ll also find the printable instructions for both cooking methods in the recipe card after the post. Here’s how to prepare your salsa verde chicken in the Instant Pot:

• Add the chicken. Place the trivet inside the Instant Pot and arrange the chicken on top.
• Add the sauce. Next, mix the salsa verde with the spices. Pour the mixture over the chicken.
• Cook. Seal the lid, and set the Instant Pot to cook on the Poultry setting for 13 minutes. As soon as the cooking time is up, quick-release the pressure. Mind the hot steam!
• Shred and serve. Now, move the chicken to a cutting board or plate and use two forks to shred it. Add the chicken back into the pot with the salsa and cooking juices, and stir everything together to coat.

Slow Cooker Method

Making slow cooker salsa verde chicken follows more or less the same directions as above, only you’ll assemble your ingredients in the slow cooker or crockpot instead:

• Combine the ingredients. Add the chicken and sauce to the pot.
• Cook. Cook the chicken on Low for 3-4 hours, until it’s cooked through and easy to shred. 
• Shred and serve. Finally, shred as directed, stir the chicken back into the salsa, and serve.

How to Tell When Chicken Is Done

Chicken is cooked when it reaches an internal temperature of 165ºF at the thickest part of the breast or thigh. After cooking and before shredding, test that the chicken is done using an instant-read thermometer. 

• If the temperature is just shy of 165ºF, let the chicken rest inside the Instant Pot or slow cooker with the lid closed for 5 minutes, and check again. 
• If your chicken hasn’t hit 160ºF, seal the chicken back inside the Instant Pot (if using) to cook on Manual/High Pressure for another 1-3 minutes. Otherwise, return it to the slow cooker for 30 minutes before checking the temperature again.

Tips for Success

• Can I use chicken thighs instead of breasts? Yes, though you may need to adjust the cooking time. Thighs tend to take longer to cook. When cooking thighs in the Instant Pot, allow the pressure to release naturally for 5 minutes instead of performing a quick-release right away. See my Instant Pot chicken thighs recipe for details.
• How spicy is salsa verde? Salsa verde ranges from mild to spicy depending on the brand and the amount of chilies. So, this salsa verde chicken can be as mild or as hot as you’d like. Look for a salsa that says mild on the jar if you’re sensitive to spice.
• Add enough liquid. Make sure there’s enough liquid/salsa to cover the bottom of the Instant Pot. Not only does it avoid a burn notice (which can sometimes happen if there isn’t enough moisture), but it’s necessary to keep your salsa verde chicken moist and tender while cooking.

Serving Suggestions

Serve this salsa verde chicken with rice or cauliflower rice, or spoon it over a Mexican quinoa salad. It’s also delicious in tacos topped with avocado and coleslaw, or rolled up in enchiladas and burritos, next to a side of refried beans, slow-cooker black beans, or corn on the cob (also quick to make in the Instant Pot!).

More Ways to Use Shredded Salsa Verde Chicken

Remember when I said you’ll get more than one meal out of a batch of salsa verde chicken? Try these other easy ways to enjoy your juicy shredded salsa chicken:

• Chicken fajita casserole
• Sour cream chicken enchiladas
• Chicken quesadillas (make them in the air fryer!) 
• Taco bowls and chipotle bowls
• Chicken nachos

Storing and Reheating Leftovers

• Refrigerate. Store any leftover salsa verde chicken covered airtight in the fridge for up to 4 days. 
• Reheat. The best way to reheat this shredded chicken without drying it out is to warm the chicken in the microwave or in a skillet with a little extra salsa verde stirred in. 
• Freeze. This shredded salsa verde chicken freezes super well. Allow it to cool completely, and then seal it inside an airtight container or freezer bag. Freeze the chicken for up to 3 months, and thaw it in the fridge before reheating.

More Instant Pot Chicken Recipes

• Instant Pot Chicken Fajitas
• Instant Pot Chicken Adobo
• Instant Pot BBQ Chicken
• Instant Pot Crack Chicken