Salsa Verde Chicken
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
This recipe is perfect for making our Salsa Verde Chicken Enchiladas. You can make this recipe one day and have it over top of a rice bowl and then the next day you can make the chicken enchiladas. We love to cook ahead and repurpose our meals to keep our meals healthy, interesting and even exciting. Take a look at this enchiladas recipe and let us know what you think.
We also have other slow cooker and instapot recipes that are simple to make. See links below to simplify your time in the kitchen. We love to compile blogs of recipes based on the type of cooking method used. For instance, slow cooker meals, sheet pan meals, stir-fry meals and more.
- Four delicious Freezer Slow Cooker Meals
- Eight sheet pan meals for easy dinners
- Quick and easy recipes
Please note:
Nutrition info is an estimate and may contain errors.
Whether you are a novice in the kitchen, or a seasoned chef, Dietitian Klara will work with you to help you reach your nutrition goals. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating, Cooking with Diabetes and Cooking with Food Sensitivities Guide.
