Juicy, herby, and slightly tangy, this shredded Salsa Verde Chicken is perfect for burrito bowls, tacos, enchiladas, and more. Add this to your meal plan for the week and enjoy it for a variety of meals!
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Ingredients
2poundsbonelessskinless chicken breasts and/or thighs (I like a combination of the two)
Kosher salt and black pepper
1 ¾cupshomemade or jarred salsa verde(one 16-ounce jar)
Serve with: rice or tortillas,Greek yogurt, sour cream or queso fresco, diced avocado, pepitas and lime wedges
Instructions
Instant Pot Instructions
Arrange chicken breasts on a cutting board, cover with plastic wrap, and using a meat tenderizer or rolling pin, pound breasts into an even ½-inch thickness. Season chicken with ¼ teaspoon salt and ½ teaspoon pepper; add to Instant Pot with salsa verde, garlic, jalapeno, cumin, oregano, and onion powder. Stir to combine, close and lock lid, seal pressure valve and cook at high pressure for 8 minutes.
Once cook time is up, allow pot to naturally release pressure for 10 minutes. Flip pressure valve to quick-release remaining pressure. Carefully unlock and remove lid.
Using two forks, shred chicken into bite-sized pieces. Add scallions, cilantro, and honey; stir to combine. Season to taste with salt. Serve with rice or in tortillas with desired toppings.
Slow Cooker Instructions
Arrange chicken breasts on a cutting board, cover with plastic wrap, and using a meat tenderizer or rolling pin, pound the breasts into an even ½-inch thickness. Season chicken with ¼ teaspoon salt and ½ teaspoon pepper; add to slow-cooker with salsa verde, garlic, jalapeno, cumin, and onion powder.
Stir to combine, cover and cook on high for 4 hours or on low for 6-8 hours.
Using two forks, shred chicken into bite-sized pieces. With heat on low, add scallions, cilantro, and honey; stir to combine. Season to taste with salt. Serve with rice or in tortillas with desired toppings.
Chicken: I use 1 pound of chicken breast and 1 pound of chicken thighs. You can use either if you don't want to use a combination.Mexican oregano: you can also use marjoram or regular oregano. Storage:
For the Refrigerator: allow the chicken mixture to cool, then transfer to an airtight container and store in the refrigerator for up to 5 days.
For the Freezer: Once the chicken has cooled to room temperature, you can also freeze the chicken for 3–4 months. Thaw overnight in the fridge or on the counter for a few hours before reheating.
To Reheat: warm salsa verde chicken in the microwave for a few minutes on high power (time depends on how much you're reheating, start with 1 minute). Or reheat on the stovetop in a saucepan over medium heat.
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