Go Back
–+ servings

Salsa Verde Chicken

Share Print
Prep 5 minutes
Cook 30 minutes
Total 35 minutes
This easy chicken makes an excellent filing for tacos or enchiladas, or can be an delicious addition to any taco bowl or salad.
Servings 8 servings
Course Main Dish
Cuisine Mexican

Ingredients

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

Method

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.

Nutrition

Carbohydrates3gProtein24gFat3gSodium426mgPotassium497mgFiber1g

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!