Easiest Salsa Verde Chicken (Slow cooker or Instant Pot)

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This is the easiest Salsa Verde Chicken recipe made in the slow cooker or Instant Pot, perfect for tacos, tostadas, bowls, and more!

Salsa Verde Chicken

Chicken tenderloins or chicken breasts are simmered in jarred salsa verde with cumin and spices for the easiest chicken ever! This makes easy shredded chicken, a great base for chicken tostadas, over cilantro lime rice, in tacos, as a filling for enchiladas, whatever! Here’s my chicken verde tostada recipe!

how to make a chicken rice bowl

Some weeknights are hectic in my house with after school activities, and that’s when I turn to my slow cooker. I love making this easy shredded chicken, similar to my slow cooker chicken tacos only made with jarred salsa verde instead. The chicken is always tender and so flavorful! My favorite way to eat this is to turn it into a rice bowl!

How To Make A Salsa Verde Chicken Bowl

  1. Start with quinoa or rice as your base, you can use cooked brown rice or cilantro lime rice, my favorite.
  2. Add the shredded salsa chicken.
  3. Add my quick black beans for fiber and more protein.
  4. Then top with your favorite veggies such as fresh tomatoes, red onion, corn, avocado, cilantro, lime for squeezing.
  5. Optional toppings, pico de gallo, corn salsa, guacamole, or cheese.

Variations

  • Use chicken breast or chicken thighs in place of chicken tenders.
  • Use your favorite tomato based jarred salsa in place of salsa verde.
  • Add some corn or black beans along with the chicken.
  • Add some sazon seasoning for more flavor!

Meal Prep

This chicken is also great for meal prep, an easy way to make tasty lean protein to use in bowls. Refrigerate the cooked chicken for up to 4 days or freeze up to 3 months.

Salsa Verde Chicken Bowl

More Chicken Recipes

Slow Cooker Salsa Verde Chicken

145 Cals
26 Protein
5 Carbs
2 Fats

Prep Time: 5 mins

Cook Time: 2 hrs

Total Time: 2 hrs 5 mins

This is the easiest Salsa Verde Chicken recipe made in the slow cooker or Instant Pot, perfect for tacos, tostadas, bowls, and more!

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

Slow Cooker

  • Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker.

  • Cover with salsa verde, cover and cook HIGH 2 hours or low 4 hours.

  • Remove chicken, shred with 2 forks.

  • Remove 2/3 cup of liquid from the slow cooker, and discard (unless you want it over rice).

  • Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm.

Instant Pot

  • Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the Instant Pot.

  • Cover with salsa verde, cover and cook HIGH pressure 20 minutes. Quick or natural release.

  • Remove chicken, shred with 2 forks.

Serving: 1/2 cup chicken, Calories: 145kcal, Carbohydrates: 5g, Protein: 26g, Fat: 2g, Sodium: 415mg

Keywords: Freezer Meals, Gluten Free, Kid Friendly, Pressure Cooker Recipes, Slow Cooker Recipes

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