If you’re looking for a simple, flavorful dish that’s practically foolproof, you’re going to adore this Salsa Verde Chicken (Crockpot or Instant Pot) Recipe. I love how this comes together with just a handful of ingredients and barely any prep. Whether you’re rushing through a busy weeknight or craving something cozy and tasty, this recipe has your back. Stick with me, and I’ll share everything you need to know to nail it every time—no stress, just delicious chicken soaking up all those vibrant salsa verde flavors.
Why You’ll Love This Recipe
- Super Easy Prep: Just toss everything in your crockpot or Instant Pot, set it, and forget it.
- Versatility: Use chicken thighs, breasts, or a combo to fit your family’s taste and budget.
- Flavor-Packed: The salsa verde and fire-roasted chiles add a bright, smoky kick that’s irresistible.
- Family Favorite: My family can’t get enough, and I bet yours will go crazy for it too.
Ingredients You’ll Need
The ingredients here are simple but work so well together—each one adds something special. Pick a good-quality salsa verde and fire-roasted chiles to really boost the flavor. Plus, the seasoning is minimal but just enough to bring it all together.
- Chicken thighs and/or breasts: Choose thighs for juiciness or breasts for leaner bites; I often mix both to keep things balanced.
- Salsa Verde: A jar of your favorite salsa verde works perfectly—Trader Joe’s is my go-to for consistent flavor.
- Fire-roasted green chiles: These add a lovely smoky depth that really elevates the chicken.
- Ground cumin: Just a pinch offers a subtle earthiness that complements the salsa’s tang.
- Dried oregano: This herb gives a bit of warmth and complexity to the mix.
- Fine salt and pepper: To balance and season perfectly—don’t forget to taste and adjust!
Variations
This Salsa Verde Chicken (Crockpot or Instant Pot) Recipe is such a crowd-pleaser, I love switching it up depending on what we’re in the mood for. Feel free to tweak it to fit your style—that’s half the fun in cooking!
- Add some heat: Sometimes I toss in a finely chopped jalapeño or sprinkle crushed red pepper flakes for an extra spicy kick.
- Swap proteins: I’ve tried this with pork shoulder in the crockpot with great results—just adjust timing accordingly.
- Fresh herbs: After cooking, stirring in some fresh cilantro can brighten things up beautifully.
- Low sodium salsa: If you’re watching salt intake, opt for a low sodium salsa verde and control salt accordingly.
How to Make Salsa Verde Chicken (Crockpot or Instant Pot) Recipe
Step 1: Prep Your Chicken and Ingredients
Start by patting your chicken dry with paper towels—that helps it absorb the flavors better. No need to season the chicken separately because the salsa and spices do all the heavy lifting here. Open your jar of salsa verde and can of fire-roasted chiles so they’re ready to go.
Step 2: Combine Everything in Your Cooker
Whether you’re using a crockpot or Instant Pot, toss the chicken thighs and/or breasts right in. Pour the salsa verde and fire-roasted chiles on top, sprinkle the cumin, oregano, salt, and pepper evenly over everything. Give it a gentle stir to combine but don’t overdo it—you want the chicken mostly covered, not swimming.
Step 3: Cook Low and Slow (or Quick and Easy!)
If you’re using a crockpot, cook on low for about 4 hours or until the chicken is tender and shreds easily. For an Instant Pot, seal the lid, set it to pressure cook on high for 15 minutes, then let it naturally release pressure for 5-10 minutes before opening.
Step 4: Shred and Serve
Once cooked, remove the chicken pieces and shred them with two forks. I love returning the shredded meat back to the sauce to soak up every bit of that green goodness. Give it a taste and adjust salt or pepper as needed before serving.
Pro Tips for Making Salsa Verde Chicken (Crockpot or Instant Pot) Recipe
- Mix Chicken Types: Using a combo of thighs and breasts keeps the dish juicy but lean – thighs hold flavor better, breasts keep it light.
- Don’t Skip Natural Release: For Instant Pot, letting pressure release naturally preserves tenderness and keeps the chicken moist.
- Use Quality Salsa Verde: The flavor really shines here, so picking a good salsa makes a big difference—homemade works too if you have time.
- Don’t Overcook Chicken: Check early to avoid drying out, especially if using breasts; chicken should shred easily but remain juicy.
How to Serve Salsa Verde Chicken (Crockpot or Instant Pot) Recipe
Garnishes
I’m all about fresh, bright garnishes here—fresh cilantro is a must for me because it cuts through the richness beautifully. A squeeze of lime adds zesty brightness, and a dollop of sour cream or a sprinkle of crumbled queso fresco or cotija cheese takes it over the top every time.
Side Dishes
This chicken pairs like a dream with simple sides. I love fluffy Mexican rice, black beans, or even a crisp cabbage slaw for crunch. For a low-carb option, serve it over cauliflower rice or alongside roasted veggies.
Creative Ways to Present
For a fun twist at dinner parties, I’ve layered this Salsa Verde Chicken in soft corn tortillas for tacos or served it over nachos with melted cheese and jalapeños. It also makes a fantastic filling for enchiladas, topped with extra salsa verde and baked until bubbly.
Make Ahead and Storage
Storing Leftovers
I store leftover chicken in an airtight container in the fridge and it’s usually just as good for 3-4 days. Keeping it submerged in the sauce helps prevent drying out.
Freezing
This recipe freezes wonderfully. I portion the chicken with sauce into freezer bags and it keeps well up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm the chicken in a skillet or microwave, stirring occasionally to prevent drying. Adding a splash of water or broth helps keep the moisture and prevents the chicken from drying out.
FAQs
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Can I use frozen chicken for this Salsa Verde Chicken (Crockpot or Instant Pot) Recipe?
Yes, you can! If using frozen chicken in the Instant Pot, you may need to increase the cook time by a few minutes to ensure it’s fully cooked. In the crockpot, it’s better to thaw first to avoid uneven cooking.
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Is this recipe spicy?
This Salsa Verde Chicken has a mild to medium heat level thanks to the fire-roasted chiles. If you prefer it spicier, adding fresh jalapeños or hot sauce is an easy way to boost the heat.
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Can I make this recipe low carb or keto?
Absolutely. The recipe is naturally low carb as long as you check the salsa’s sugar content. Serve it over cauliflower rice or with steamed veggies to keep it keto-friendly.
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How do I know when the chicken is done?
The chicken should shred easily with a fork and reach an internal temperature of 165°F. If you’re using the crockpot, 4 hours on low usually does the trick; Instant Pot cooks much faster.
Final Thoughts
This Salsa Verde Chicken (Crockpot or Instant Pot) Recipe has become a staple at my house because it’s reliable, easy, and delicious every single time. The effortless prep and the way the chicken absorbs the bold green salsa flavors are what keep me coming back. I honestly think it’s one of those recipes you’ll want to keep in your regular rotation, especially for busy weeknights or casual get-togethers. Give it a try and see how quickly it becomes a family favorite—you’re going to love how simple and tasty dinner can be.
Print
Salsa Verde Chicken (Crockpot or Instant Pot) Recipe
- Prep Time: 5 minutes
- Cook Time: 4 hours (Crockpot) or 25 minutes total (Instant Pot including pressure release)
- Total Time: 4 hours 5 minutes (Crockpot) or 30 minutes (Instant Pot)
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Description
This easy Salsa Verde Chicken recipe is a flavorful, hands-off meal perfect for busy weeknights. Tender boneless chicken thighs and breasts are slow-cooked or pressure-cooked in tangy salsa verde, fire-roasted green chiles, and aromatic spices, resulting in a juicy, well-seasoned dish that’s perfect for tacos, bowls, or meal prep.
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs and/or breast (we like to use 1 pound of each)
Salsa Verde Sauce
- 1 (12-ounce) jar Salsa Verde (such as Trader Joe’s)
- 1 (4-ounce) can fire-roasted green chiles
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- Fine salt and pepper to taste
Instructions
- Prepare the Chicken: Pat the chicken thighs and/or breasts dry with paper towels to remove excess moisture for better cooking results.
- Add Ingredients: Place the chicken into the crockpot or Instant Pot. Pour the salsa verde and fire-roasted green chiles over the chicken. Sprinkle the cumin, dried oregano, salt, and pepper evenly over the top.
- Crockpot Cooking: If using a slow cooker, cover and cook on low for 4 hours or until the chicken is tender and fully cooked (internal temperature of 165°F).
- Instant Pot Cooking: If using an Instant Pot, seal the lid and cook on high pressure for 15 minutes, then allow natural pressure release for 10 minutes before quick releasing any remaining pressure.
- Shred the Chicken: Remove the chicken from the cooker and shred it with two forks. Return the shredded chicken to the sauce and stir to combine well.
- Serve: Serve the salsa verde chicken warm in tacos, burrito bowls, or over rice for a delicious and easy meal.
Notes
- Prep time is around 5 minutes, making this recipe a perfect quick assembly for slow cooking or Instant Pot pressure cooking.
- If you don’t have fire-roasted green chiles, you can substitute with regular green chiles or jalapeños for a spicier kick.
- Leftovers store well and can be refrigerated for up to 4 days or frozen for up to 3 months.
- Use chicken thighs for more tender, juicy results, or breasts if you prefer leaner meat.
- This recipe is versatile and works great for meal prep or feeding a crowd.
Nutrition
- Serving Size: 3 oz. chicken without toppings
- Calories: 195
- Sugar: 1g
- Sodium: 495mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 80mg
