Salsa Verde Chicken

This easy chicken makes an excellent filing for tacos or enchiladas, or can be an delicious addition to any taco bowl or salad.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Dish
Cuisine: Mexican
Keyword: Budget-friendly, Fall, Meal prep, Winter
Cooking Method: Pressure Cooker, Slow Cooker
Condition: Dairy Free, Diabetes, Gluten Free, Nut Free
Servings: 8 servings

Ingredients

  • 2 lb chicken breast
  • 1 tsp salt
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1 onion diced
  • 8 oz diced green chilis

Instructions

Instant Pot

  • Place chicken breasts in pressure cooker. Sprinkle chicken breast with salt, cumin and oregano.
  • Add onion and diced green chilis on top of chicken breast.
  • 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

  • Place chicken breasts in slow cooker. Sprinkle chicken breast with salt, cumin and oregano.
  • Add onion and diced green chilis on top of chicken breast.
  • Set slow cooker to low for 8 hours or high for 4 hours. When slow cooker is done, shred chicken and use as desired.

Nutrition

Carbohydrates: 3g | Protein: 24g | Fat: 3g | Sodium: 426mg | Potassium: 497mg | Fiber: 1g

Please note:

Nutrition info is an estimate and may contain errors.

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