Salsa Verde Chicken
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This easy chicken makes an excellent filing for tacos or enchiladas, or can be an delicious addition to any taco bowl or salad.
Author Klara Knezevic RD, LD
Servings Prep Time
8 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 5 minutes
Cook Time
30 minutes
Salsa Verde Chicken
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This easy chicken makes an excellent filing for tacos or enchiladas, or can be an delicious addition to any taco bowl or salad.
Author Klara Knezevic RD, LD
Servings Prep Time
8 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 5 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Units:
Instructions
Instant Pot
  1. Place chicken breasts in pressure cooker. Sprinkle chicken breast with salt, cumin and oregano.
  2. Add onion and diced green chilis on top of chicken breast.
  3. Place lid on pressure cooker, set to high pressure and cook for 30 minutes. Quick release, then open when pressure subsides. Shred chicken and use as desired.
Slow Cooker
  1. Place chicken breasts in slow cooker. Sprinkle chicken breast with salt, cumin and oregano.
  2. Add onion and diced green chilis on top of chicken breast.
  3. Set slow cooker to low for 8 hours or high for 4 hours. When slow cooker is done, shred chicken and use as desired.
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