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Slow Cooker Salsa Verde Chicken Recipe

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4.1 from 6 reviews

This Slow Cooker Salsa Verde Chicken recipe delivers tender, flavorful chicken simmered in a zesty roasted salsa verde sauce. Perfect for an easy weeknight meal, it can be prepared either in a slow cooker or an Instant Pot, making it versatile for any kitchen setup. The mildly spiced chicken is seasoned with garlic, oregano, and cumin, resulting in a deliciously saucy dish that pairs beautifully with rice, tortillas, or salads.

  • Total Time: 2 hours 10 minutes (slow cooker) or 30 minutes (Instant Pot including prep and pressure release)
  • Yield: 6 servings

Ingredients

Chicken and Seasonings

  • 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

Salsa Verde Sauce

  • 16 oz roasted salsa verde

Instructions

  1. Prepare the Chicken: Season the raw skinless chicken tenders (or breasts) evenly with garlic powder, oregano, cumin, and salt to taste.
  2. Slow Cooker Method: Place the seasoned chicken in the bottom of the slow cooker. Top with half of the salsa verde (8 oz), then cover and cook on HIGH for 2 hours or on LOW for 4 hours until the chicken is cooked through and tender.
  3. Shred the Chicken: Remove the cooked chicken from the slow cooker and shred it using two forks.
  4. Manage the Sauce: Remove and discard approximately 2/3 cup of the cooking liquid from the slow cooker unless you plan to serve the chicken over rice and want extra sauce.
  5. Combine and Warm: Return the shredded chicken back into the slow cooker with the remaining salsa verde. Stir to combine, adjust seasoning if needed, and keep warm until ready to serve.
  6. Instant Pot Method: For a faster option, place the seasoned chicken in the Instant Pot, cover with the full 16 oz of salsa verde, and seal the lid. Cook at HIGH pressure for 20 minutes, then perform a quick or natural pressure release.
  7. Shred and Serve: Remove the chicken from the Instant Pot and shred it with two forks before serving.

Notes

  • This recipe can be served with rice, tortillas, or as a topping for salads and tacos.
  • The discarded cooking liquid can be kept if you prefer a saucier dish to pour over rice or other sides.
  • Adjust the seasoning with additional salt or spices after cooking to suit your taste.
  • Using chicken tenders shortens the cooking time and yields very tender meat, but chicken breast works well too.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 2 hours (slow cooker) or 20 minutes (Instant Pot)
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://recipeteach.com/slow-cooker-salsa-verde-chicken-recipe/