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!
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
- Start with quinoa or rice as your base, you can use cooked brown rice or cilantro lime rice, my favorite.
- Add the shredded salsa chicken.
- Add my quick black beans for fiber and more protein.
- Then top with your favorite veggies such as fresh tomatoes, red onion, corn, avocado, cilantro, lime for squeezing.
- 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.
More Chicken Recipes
- Slow Cooker Chicken Tacos
- Chicken Enchiladas
- Chicken Enchilada Soup
- Slow Cooker Chicken Taco Chili
- Buffalo Chicken Lettuce Wraps
Slow Cooker Salsa Verde Chicken
Ingredients
- 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
Instructions
Slow Cooker
- Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker.
- Top with half the salsa verde (8 oz), 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.
