If you’re looking for a fuss-free, downright flavorful meal that practically cooks itself, I’ve got just the thing for you. This Salsa Verde Chicken (Crockpot or Instant Pot) Recipe is one of my absolute favorites because it’s quick to prep, packed with zest, and so versatile for weeknight dinners or meal prep. You only really need about 5 minutes to get everything ready, then let your slow cooker or Instant Pot work its magic — the result is tender, juicy chicken infused with that vibrant, tangy salsa verde sauce that will leave everyone asking for seconds.
Why You’ll Love This Recipe
- Minimal Prep Time: Just 5 minutes of hands-on work, perfect for busy days or lazy evenings.
- Flexible Cooking Methods: Use your crockpot for slow, tender results or the Instant Pot to speed things up without losing flavor.
- Simple Ingredients: Pantry staples and easily found items come together for bold, fresh taste.
- Crowd-Pleaser: My family can’t get enough of it, and I’m bet you’ll soon hear “make this again” from yours too!
Ingredients You’ll Need
Each ingredient plays a key role in making this Salsa Verde Chicken shine. I love how the salsa verde adds bright, herbaceous notes while the fire-roasted green chiles contribute a gentle smoky heat without overwhelming the dish. Don’t stress about getting fancy brands — simple, good quality basics will do just fine.
- Chicken thighs and/or breast: I prefer a mix for juiciness and leaner bites, but use whatever you have — thighs stay tender, breasts cook faster.
- Salsa Verde (jarred): Trader Joe’s is my go-to because it’s fresh and flavorful, but any good-quality salsa verde works.
- Fire-roasted green chiles: Adds subtle smokiness and depth; canned ones are great for convenience.
- Ground cumin: Just a hint enhances the savory notes without overpowering.
- Dried oregano: Brings a touch of warmth and herbaceous flavor.
- Fine salt and pepper: Adjust to taste — seasoning makes all the difference, especially when using store-bought salsa.
Variations
I love giving this Salsa Verde Chicken a little twist now and then, especially depending on what I have in the fridge or what flavors my family is craving. Don’t be shy about personalizing it — you can’t really go wrong.
- Make it Spicy: I once added a chopped jalapeño or a splash of hot sauce to the salsa verde for an extra kick — it was a hit with my spice-loving crew.
- Use Different Proteins: Occasionally, I swap chicken for pork shoulder in the crockpot for a different but equally delicious spin.
- Herb Boost: Sometimes I toss in fresh cilantro at the end for a bright, grassy finish that cuts through richness beautifully.
- On the Low-Carb Side: Instead of rice or tortillas, serve over cauliflower rice or with roasted veggies for a lighter meal.
How to Make Salsa Verde Chicken (Crockpot or Instant Pot) Recipe
Step 1: Prep Your Chicken and Ingredients
Start by trimming any excess fat from your chicken thighs or breasts, though don’t fret too much — some fat means juicy meat! Season lightly with salt and pepper to enhance their natural flavor. I usually keep the pieces whole to avoid drying out, but cutting them into chunks is fine if you’re short on time or prefer bite-sized servings.
Step 2: Combine Everything in Your Cooking Vessel
Whether you’re using a crockpot or Instant Pot, lay the chicken in the bottom of the pot. Pour the jar of salsa verde over top, then add the can of fire-roasted green chiles, ground cumin, and dried oregano. Give it a gentle stir to mix it all up, but don’t overdo it or you might break up the chicken too early.
Step 3: Cook to Tender Perfection
If using a crockpot: Cover and cook on low for about 4 hours or on high for 2-3 hours. You’ll know it’s done when the chicken easily pulls apart with a fork and the juices look rich and flavorful.
If using an Instant Pot: Seal the lid and pressure cook on high for 12 minutes, then let it naturally release pressure for 10 minutes before quick-releasing the rest. This locks in juiciness and melds the flavors quickly.
Step 4: Shred and Serve
Once your chicken is cooked, I like to shred it right in the pot using two forks — it’s so easy and mess-free this way. Stir the shredded chicken back into the salsa verde sauce, taste, and adjust the seasoning if needed (sometimes a pinch more salt or a squeeze of fresh lime brightens everything up really nicely).
Pro Tips for Making Salsa Verde Chicken (Crockpot or Instant Pot) Recipe
- Use Mixed Chicken Cuts: Combining thighs with breasts gives you the best of both worlds — moistness and lean protein.
- Don’t Skip the Natural Pressure Release: For the Instant Pot method, this step keeps the chicken juicy and tender instead of dry.
- Layer the Flavors: Adding your dried herbs and spices on top rather than mixing early ensures deeper flavor infusion.
- Avoid Overcooking: Pay attention to timing especially in the slow cooker; chicken that’s done too long can become stringy.
How to Serve Salsa Verde Chicken (Crockpot or Instant Pot) Recipe
Garnishes
For garnishes, I usually go classic — fresh chopped cilantro and a dollop of cool sour cream or plain Greek yogurt to balance the zing of the salsa verde. A squeeze of fresh lime juice at the table adds brightness. If you like extra texture, diced avocado or thinly sliced radishes bring a lovely creaminess or crunch.
Side Dishes
My go-to sides often include fluffy Mexican rice or even simple steamed white rice, which soaks up all the tasty juices. Sometimes I serve it alongside warm corn tortillas to make easy tacos, or pair it with a bright green salad or roasted vegetables when I want something lighter. Black beans or refried beans work beautifully too.
Creative Ways to Present
For special occasions, I like to build a vibrant taco bar with various toppings like pickled onions, sliced jalapeños, crumbled queso fresco, and fresh lime wedges. Another fun idea I’ve tried is serving the shredded Salsa Verde Chicken over crispy tostadas topped with crema and chopped lettuce for a crowd-pleasing appetizer or light meal.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, I recommend storing leftovers in an airtight container in the fridge. It keeps great for about 3-4 days. I’ve found the flavors actually deepen overnight, making for even tastier lunches.
Freezing
If you want to stash some away longer, this chicken freezes wonderfully. I portion it out before shredding for easier reheating and pop it into freezer-safe containers or bags. When thawed, the texture and flavor stay impressively fresh.
Reheating
Reheat gently on the stovetop over low heat or in the microwave covered to retain moisture. Adding a splash of water or extra salsa verde helps keep the chicken juicy rather than drying out. I always stir it occasionally while warming to ensure even heat.
FAQs
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Can I use frozen chicken for this Salsa Verde Chicken (Crockpot or Instant Pot) Recipe?
Yes! You can use frozen chicken in the Instant Pot method without thawing first—just increase the cooking time by a few minutes and make sure to let the pressure release naturally. For the crockpot, it’s best to thaw first to ensure even cooking and food safety.
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Is this recipe gluten-free?
Absolutely! All the main ingredients like chicken, salsa verde, and spices are naturally gluten-free. Just double-check the labels on your salsa verde and canned chiles to be sure no gluten-containing additives are included.
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What can I serve with Salsa Verde Chicken to keep it low carb?
Great low-carb options include cauliflower rice, roasted or steamed veggies, or a fresh green salad. Wrapping the chicken in lettuce leaves instead of tortillas makes for a light, tasty wrap that’s still satisfying.
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Can I make this recipe spicier?
Definitely! Adding chopped jalapeños, a pinch of cayenne, or a splash of your favorite hot sauce to the salsa verde mixture before cooking amps up the heat. Just adjust to your spice tolerance so the flavor balance stays delicious.
Final Thoughts
I absolutely love how this Salsa Verde Chicken (Crockpot or Instant Pot) Recipe turns out every single time — it’s one of those meals that feels special without demanding lots of effort, which is a real win in my book. When I first discovered this recipe, I was amazed at how those few simple ingredients came together to create such bold and comforting flavors. Whether you’re cooking for your family or meal-prepping for the week ahead, I know you’ll enjoy having this flavorful chicken in your repertoire. Give it a try, and soon you might find it becoming your go-to for busy nights or whenever you want something satisfying and delicious with minimal fuss!
Print
Salsa Verde Chicken (Crockpot or Instant Pot) Recipe
- Prep Time: 5 minutes
- Cook Time: 4 hours (slow cooker) or 20 minutes (Instant Pot including release)
- Total Time: 4 hours 5 minutes (slow cooker) or 25 minutes (Instant Pot)
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Salsa Verde Chicken recipe is a simple, flavorful dish perfect for busy weeknights, combining tender chicken thighs and/or breasts with zesty salsa verde and fire-roasted green chiles. Ready in just over four hours when cooked in a slow cooker or quickly in an Instant Pot, it’s an effortless meal packed with Mexican-inspired flavors and minimal prep time.
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs and/or breasts (we like to use 1 pound of each)
Sauce and Seasoning
- 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. This helps the seasoning stick and the meat cook evenly.
- Combine ingredients: In the crockpot or Instant Pot, add the salsa verde, fire-roasted green chiles, ground cumin, dried oregano, and a pinch of fine salt and pepper. Stir to mix the seasonings evenly.
- Add the chicken: Place the chicken thighs and/or breasts into the sauce mixture, ensuring they are coated with the salsa and seasonings.
- Cook the chicken: For slow cooker: Cover and cook on low for 4 hours. For Instant Pot: Seal the lid, set to pressure cook on high for 10 minutes, then allow a natural pressure release of 10 minutes before opening.
- Serve: Once cooked, shred or slice the chicken as desired. Serve it with rice, tortillas, or as a topping for tacos, garnished with fresh cilantro or avocado if desired.
Notes
- This recipe requires only about 5 minutes of prep time and minimal hands-on effort, making it incredibly easy and convenient to prepare.
- The chicken can be cooked either in a slow cooker or Instant Pot, depending on your available equipment and time.
- Feel free to adjust the spice level by adding more green chiles or a pinch of chili powder if you prefer extra heat.
- Leftover chicken stores well in the fridge for up to 4 days and can be frozen for meal prep.
- Shredded chicken is perfect for tacos, burritos, or salads, making this a versatile base recipe.
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
