Salsa Verde Chicken

Flavorful and juicy salsa verde chicken made in the crockpot or instant pot. Takes only 7 ingredients and 5 minutes of prep! 

Crockpot Chicken with Salsa Verde

This recipe is made by cooking the chicken in salsa verde with spices and seasonings. I do this with red salsa too, but this green version is equally as yummy. It’s super flavorful and can be used in so many different ways.

This and my chicken tinga recipe are some of my favorite dump-and-go recipes. It can easily be made in the crockpot or Instant Pot and just takes 7 ingredients and 5 minutes of prep. The result is super juicy and delicious chicken with tons of flavor!

You can serve this chicken over rice or use it for tacos, burritos, nachos, tostadas, enchiladas, and taco salads. The toppings are key to making this dish feel special. Add as many or as few as you’d like. Then dig in!

Ingredients

All you need are the below ingredients to get started. If you like heat, feel free to add a can of green chiles or a jalapeno. I also like to add fresh cilantro right before serving.

Find the full printable recipe with specific measurements below.

• Chicken tenders: The main ingredient is chicken! Chicken tenders are used for this recipe to keep it simple and have tender meat. You can also use chicken breast too.
• Salsa Verde: Make your homemade salsa verde or purchase it at the store in a bottle.
• Onion: Chop the onion into small pieces.
• Garlic: This is always a favorite ingredient in most dinner recipes. Take the garlic and mince it for the crockpot or instant pot salsa verde chicken recipe.
• Chili powder: Add a little heat to the chicken. With other ingredients, this chili powder will be subtle. Use more or less heat depending on the chili powder amounts.
• Salt: Balance out the ingredients with salt! Give that added boost and help the ingredients mix together.
• Cumin: A rich and hearty seasoning that is warm and flavorful.
• Oregano: It is a spicy and pungent flavoring that adds to any chicken dish.

How to Make Salsa Verde Chicken

You can make this recipe in both the crockpot and the instant pot. Both ways are super easy and make chicken that’s perfectly tender, juicy, and flavorful every time.

1. Mix: Whisk together the remaining ingredients and pour over the chicken.
2. Layer: Place meat and onions in the bottom of the crock pot or instant pot.
3. Crockpot: Cook on high for 3 hours or on low for 4-5 hours (until it shreds easily).
4. Instant pot: Set to manual high pressure and cook for 12 minutes. Do a natural release for 12 minutes and then open the vent with an oven mitt.
5. Shred: Once cooked, shred the meat and place it back in the crockpot or instant pot. Toss in the juices, then stir in 1/4 cup fresh cilantro.

Ways to Serve

The serving ideas for this recipe are endless! You can keep it simple and serve with rice and beans, or use it to make popular Mexican dishes like enchiladas or tacos.

• With rice (or cooked quinoa) and beans
• Tacos
• Burritos
• Sheet pan nachos
• Tostadas
• Enchiladas
• Taco salads

Storing and Reheating

Place any leftover salsa Verde chicken in an airtight container and store it in the fridge for five to seven days. When ready to reheat, place in the microwave or the oven until the chicken has reached a warm-to-hot temperature.

More Mexican Crockpot Meals

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