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Salsa Verde Chicken Slow Cooker and Instant Pot Recipe

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4.1 from 62 reviews

This Salsa Verde Chicken recipe offers a flavorful and tender chicken dish cooked either in a slow cooker or an Instant Pot. Infused with vibrant spices, fresh poblano pepper, and cilantro, it’s a versatile main course perfect for family dinners or meal prep, served with a tangy lime finish.

  • Total Time: 3 hours 10 minutes (slow cooker) or 35 minutes (Instant Pot)
  • Yield: 8 servings

Ingredients

Chicken and Salsa Mixture

  • 2 pounds chicken breast
  • 2 cups salsa verde
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 5 cloves garlic, minced
  • 1 poblano pepper, diced
  • ½ yellow onion, diced

Finish and Garnish

  • 2 tablespoons lime juice (about 1 lime)
  • ½ cup chopped cilantro
  • Kosher salt, to taste

Instructions

  1. Prepare Ingredients: Gather all ingredients including chicken breasts, salsa verde, spices, garlic, poblano pepper, onion, lime juice, and cilantro for easy preparation.
  2. Slow Cooker Method – Combine Ingredients: Place the chicken, salsa verde, garlic powder, onion powder, cumin, oregano, minced garlic, diced poblano pepper, and diced yellow onion into the slow cooker. Toss everything together to combine well.
  3. Slow Cooker Method – Cook Slowly: Cover and cook on high for 2½ to 3 hours or on low for 4 to 5 hours until the chicken is tender and fully cooked.
  4. Shred Chicken: Uncover the slow cooker, transfer the chicken to a plate, and shred it using two forks.
  5. Finish Flavor: Return the shredded chicken back into the slow cooker and stir in the lime juice and chopped cilantro. Taste and season with kosher salt as needed.
  6. Instant Pot Method – Combine Ingredients: For a quicker option, add the chicken, salsa verde, garlic powder, onion powder, cumin, oregano, garlic, poblano pepper, and yellow onion to the Instant Pot and mix to combine.
  7. Instant Pot Method – Pressure Cook: Close the Instant Pot lid and set it to pressure cook on high for 25 minutes.
  8. Release Pressure: When the cooking is complete, manually release the pressure using the quick-release valve carefully.
  9. Shred in Instant Pot: Open the lid, transfer the chicken to a plate, shred with two forks, then return the shredded chicken to the Instant Pot.
  10. Final Seasoning: Stir in lime juice and chopped cilantro. Adjust salt to taste and serve immediately or keep warm.

Notes

  • Both slow cooker and Instant Pot methods yield tender, flavorful chicken; choose based on your available time.
  • Adjust the level of heat by using more or less poblano pepper, or substitute with jalapeño for more spice.
  • Leftovers store well in the refrigerator for up to 4 days and can be used for tacos, salads, or burritos.
  • For a thicker sauce, remove the chicken after cooking and reduce the salsa verde on the stovetop before shredding the chicken back in.
  • Use fresh lime juice rather than bottled for the best flavor.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 3 hours (slow cooker) or 25 minutes (Instant Pot)
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://allyumcooks.com/salsa-verde-chicken-slow-cooker-and-instant-pot-recipe/