Easy Instant Pot & Crockpot Salsa Verde Chicken: Your Go-To Flavorful and Healthy Meal
Discover the ultimate weeknight dinner solution with this incredibly easy Salsa Verde Chicken recipe, perfectly adaptable for both your Instant Pot and slow cooker. Bursting with vibrant, tangy flavors, this healthy dish makes for a satisfying meal served over fluffy rice, offering a delicious twist on your routine chicken dinners. Get ready to transform simple ingredients into a meal that’s both quick to prepare and incredibly versatile, making it ideal for busy families and meal prep enthusiasts alike. This recipe delivers tender, shredded chicken swimming in a zesty salsa verde sauce, promising a delightful culinary experience with minimal effort.
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Why You’ll Absolutely Love This Easy Salsa Verde Chicken Recipe
This Salsa Verde Chicken isn’t just another recipe; it’s a culinary game-changer for anyone seeking delicious, wholesome meals without extensive kitchen time. Its remarkable adaptability for both pressure cookers and slow cookers means it fits seamlessly into any lifestyle, from last-minute dinner preparations to leisurely weekend cooking. Here’s why this flavorful and healthy dish will quickly become a cherished family favorite:
- Effortless Preparation: Whether you prefer the lightning-fast speed of an Instant Pot (pressure cooker) or the convenient, hands-off approach of a slow cooker (Crockpot), this recipe requires minimal active cooking time. It’s perfect for those busy weeknights when you want a homemade meal without spending hours in the kitchen.
- Explosion of Flavor: The star of the show, salsa verde, brings a bright, tangy, and subtly spicy kick that perfectly complements the savory chicken. Combined with aromatic spices, it creates a rich and satisfying flavor profile that’s anything but bland, awakening your taste buds with every bite.
- Healthy & Wholesome: Made with lean protein from chicken breasts and vibrant vegetables like corn and green chilies, this dish is a highly nutritious option. It’s naturally low in saturated fat and packed with essential nutrients, making it a guilt-free addition to a balanced diet.
- Incredibly Versatile: Beyond serving it simply with rice, this tender shredded chicken is a chameleon in the kitchen! It shines in tacos, burritos, enchiladas, quesadillas, salads, or as a topping for nachos. The possibilities for repurposing leftovers are truly endless, ensuring you never get bored.
- Excellent for Meal Prep: This recipe is a dream come true for meal preppers. Cook a large batch once, and you’ll have delicious, ready-to-eat meals throughout the week. It reheats beautifully and maintains its fantastic flavor, simplifying your weekly meal planning significantly.
- Customizable Heat Level: The spice level of this dish is easily adjustable to suit everyone’s palate. Whether your family prefers a mild warmth or a fiery kick, you can tailor the amount of chilies and jalapeños, ensuring a delicious experience for all.
- Budget-Friendly: Utilizing common pantry staples and affordable chicken, this recipe is kind to your wallet, proving that healthy and delicious eating doesn’t have to be expensive.
Key Ingredients and Smart Substitutions for Perfect Salsa Verde Chicken
Crafting this flavorful Salsa Verde Chicken relies on a few core ingredients that come together harmoniously to create its distinctive taste. We’ve also included some handy substitutions and tips to ensure you can make this recipe regardless of what you have on hand, or to tailor it to your specific dietary needs and preferences.
- Olive Oil: This forms the base for sautéing our aromatics, adding a layer of subtle richness. Any neutral-flavored cooking oil, such as avocado oil, canola oil, or vegetable oil, can be used as a suitable substitute. For an even more robust and Mediterranean-inspired flavor, a good quality extra virgin olive oil can be used, especially if you appreciate its distinct profile.
- Chicken Breasts: A lean, versatile, and excellent source of protein, boneless, skinless chicken breasts are recommended for their ease of preparation and tender texture when shredded. For a richer, juicier result, which many prefer for shredded chicken dishes, boneless, skinless chicken thighs are an outstanding alternative. They often stay moister during longer cooking times and contribute a slightly deeper flavor. If using bone-in chicken, ensure it’s thoroughly cooked and adjust cooking times accordingly.
- Yellow Onion: Diced yellow onion provides a sweet, foundational savory note that is crucial for building complex flavors. Sweet onions, shallots, or even white onions can be used interchangeably. Each will contribute a slightly different nuanced flavor to the base sauce, but all will work wonderfully to enhance the overall taste.
- Garlic: A cornerstone of flavor in countless savory dishes, garlic adds an indispensable aromatic depth. Freshly minced garlic offers the most pungent and vibrant aroma. In a pinch, you can effectively use jarred minced garlic (approximately 1 teaspoon per clove) or even garlic powder (about 1/4 teaspoon per clove, adjusted to taste).
- Chili Powder: This spice blend adds a warm, smoky, earthy heat and a beautiful reddish-brown color to the chicken. If you don’t have chili powder, or prefer a different type of heat or color, alternatives include cayenne pepper (for pure heat), a pinch of red pepper flakes, or sweet paprika (primarily for color and a very mild, sweet pepper flavor). Adjust the quantity based on your desired spice level.
- Cumin: Ground cumin is essential for imparting that characteristic warm, earthy, and slightly pungent flavor commonly found in Mexican and Tex-Mex cuisine. Ground coriander can offer a similar aromatic profile if cumin is unavailable. Alternatively, a good quality pre-made taco seasoning blend (which often contains cumin, chili powder, and other complementary spices) could be used to simplify the spice blend.
- Salt: A fundamental seasoning, salt is crucial for balancing and enhancing all the other flavors in the dish. Always taste and adjust the amount of salt to your preference, keeping in mind that the sodium content of store-bought salsa verde can vary significantly.
- Green Chilies: These provide an authentic, mild to moderate heat and a distinctive flavor profile to the salsa verde base. Canned diced green chilies are incredibly convenient. If you prefer a much milder option or cannot find green chilies, green bell peppers can be used for a sweet, less intense flavor, though this will alter the traditional chili taste. For those who crave more heat, consider adding a finely diced fresh serrano or jalapeño pepper.
- Corn: Adding corn introduces bursts of sweetness and a pleasant textural contrast to the dish. You can use fresh corn kernels cut directly from the cob when in season, or readily available canned corn (ensuring it’s well-drained) or frozen corn (which can be added directly without thawing) for convenience year-round.
- Salsa Verde: The undisputed star and namesake of this dish! A high-quality store-bought jarred salsa verde is a fantastic time-saver and widely available. Look for brands with good ingredients and a flavor you genuinely enjoy. For an elevated, fresh taste, making your own homemade salsa verde from roasted tomatillos, peppers, and cilantro is a rewarding endeavor that allows you to fully control the flavor and spice.
Elevate Your Meal with Delicious Toppings and Thoughtful Serving Suggestions
While the Salsa Verde Chicken is undeniably delicious on its own, adding a few fresh toppings can transform your meal, bringing contrasting textures, refreshing flavors, and vibrant colors. These garnishes not only enhance the visual appeal but also add another layer of complexity to each bite. Here are some of our favorite ways to serve and garnish this versatile dish:
- Brown Rice: A wholesome and hearty base that absorbs the rich sauce beautifully. You can easily substitute with any variety of rice you prefer, such as classic white rice (like Basmati or Jasmine) for a lighter option, or even a protein-rich grain like quinoa for an added nutritional boost and nutty flavor. Cooking the rice separately ensures it achieves a perfect fluffy texture.
- Avocado: Creamy, rich, and provides a wonderful, cooling counterpoint to the vibrant, tangy salsa verde. Garnish generously with freshly sliced or diced avocado. If you have extra time and a craving for something extra special, homemade guacamole makes an excellent and highly recommended substitute. For those who aren’t keen on avocado, feel free to omit it.
- Jalapeno: For an extra kick of fresh, vibrant heat and a satisfying crunch. Thinly sliced fresh jalapenos add a bright, spicy element. If you prefer less heat, opt for pickled jalapenos, which are milder and offer a distinct tangy bite. Remember to remove the seeds and white membranes from fresh jalapeños for an even milder spice level.
- Cilantro: Fresh herbs are key to brightening up any Mexican-inspired dish. Chopped fresh cilantro adds a distinct, refreshing, and aromatic herbaceous note that many find irresistible. If you’re one of the few who finds cilantro unappealing (due to the genetic predisposition where it can taste like soap!), feel free to leave it off entirely or substitute with fresh parsley or thinly sliced green onions for a milder, fresh flavor.
- Lime Wedges: A squeeze of fresh lime juice just before serving is a game-changer. The bright acidity cuts through the richness and amplifies all the other flavors, adding a zesty, refreshing finish to the entire dish.
- Sour Cream or Greek Yogurt: A dollop of cool, creamy sour cream or plain Greek yogurt swirled into your bowl can temper the spice, add a luxurious creamy texture, and balance the acidity of the salsa verde.
- Crumbled Cotija Cheese: This salty, crumbly Mexican cheese adds a wonderful tangy depth and a savory kick that complements the other flavors beautifully. If unavailable, feta cheese can be a decent substitute.
- Tortilla Chips: Serve alongside your meal for scooping up the delicious chicken and rice, or crush them lightly over the top for an added layer of satisfying crunch.
- Black Beans: A scoop of seasoned black beans can add extra protein and fiber, making the meal even more substantial and flavorful.
Step-by-Step Guide: How to Make Easy Salsa Verde Chicken
Making this Salsa Verde Chicken is incredibly straightforward, offering flexible cooking options to fit your schedule. Whether you opt for the speedy Instant Pot method or the convenient slow cooker approach, both methods yield tender, flavorful chicken that’s perfect for a wholesome, satisfying meal. Follow these simple steps to bring this delicious dish to your table.
Step 1: Combine All Ingredients in the Pot
Begin by adding the olive oil to the bottom of your Instant Pot or slow cooker. Next, carefully place the boneless, skinless chicken breasts in a single layer at the bottom of the pot. Then, layer the remaining ingredients over the chicken: diced yellow onion, minced garlic, chili powder, cumin, and salt. Follow with the canned green chilies (undrained, as their liquid adds flavor) and the corn kernels. Finally, pour the entire amount of salsa verde evenly over all the ingredients, ensuring everything is well coated. It’s important not to stir the ingredients at this stage; this layering technique allows the flavors to meld beautifully as the chicken cooks.
For the Instant Pot Method:
Once all ingredients are neatly layered in the Instant Pot, securely fasten the lid and ensure the steam release valve is set to the “sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time for 5 minutes on high pressure. Be aware that your Instant Pot will take approximately 10-15 minutes to come to full pressure before the actual 5-minute cooking timer begins. Once the cooking cycle is complete, perform a quick release of the pressure by carefully turning the valve to the “venting” position. This rapid cooking time is perfect for getting dinner on the table super fast!
For the Slow Cooker Method:
After combining and layering all the ingredients in your slow cooker, place the lid on securely. Cook on the “High” setting for 4 hours, or on the “Low” setting for 8 hours. The longer, slower cooking time is fantastic for allowing the flavors to deeply infuse the chicken and results in incredibly tender, fall-apart meat. This method is ideal for starting dinner in the morning and coming home to a delicious, perfectly cooked meal ready to enjoy.
Step 2: Prepare Your Rice Separately
While your Salsa Verde Chicken is cooking to perfection in its dedicated pot, it’s time to prepare your accompanying rice. Whether you’re using brown rice, white rice, or even quinoa, it’s crucial to cook it separately to ensure it achieves the perfect fluffy, non-mushy texture. Cook your chosen grain in a rice cooker or a pot on the stovetop according to the package directions. Ensure that all the liquid has been fully absorbed and the rice is light, airy, and perfectly cooked. This separation guarantees optimal results for both components of your meal.
Step 3: Shred the Cooked Chicken
Once the chicken has finished cooking in either your Instant Pot or slow cooker, and the pressure has been safely released (if you used the Instant Pot), carefully remove the lid. Using two sturdy forks, begin to shred the cooked chicken directly in the pot. The chicken should be incredibly tender, making it remarkably easy to pull apart, and it will effortlessly soak up all the delicious salsa verde sauce and spices. For an even quicker shredding hack, especially useful for larger batches, you can carefully remove the chicken breasts to a large mixing bowl and use a hand mixer on a low speed to shred them in mere seconds!
Step 4: Serve and Enjoy Your Flavorful Meal!
Now comes the most anticipated part: serving your magnificent Salsa Verde Chicken! Scoop a generous portion of your freshly cooked, fluffy rice into individual bowls. Top each serving with a hearty amount of the luscious shredded salsa verde chicken, ensuring some of that incredible sauce makes its way into every bowl. Garnish generously with your chosen fresh toppings to add contrasting textures and vibrant flavors: creamy avocado slices, bright green onions, a sprinkle of fresh cilantro, and a few zesty jalapeño slices for that perfect finish. A final squeeze of fresh lime juice can brighten the whole dish and tie all the flavors together. Serve immediately and savor every healthy, flavorful, and easy-to-make bite of your dinner!
Creative Variations for Your Salsa Verde Chicken
This Salsa Verde Chicken recipe is wonderfully adaptable, allowing you to customize it to your taste, dietary preferences, or simply what ingredients you have on hand. Don’t be afraid to experiment and make it your own!
- Homemade vs. Store-Bought Salsa Verde: While quality store-bought salsa verde is incredibly convenient and makes this recipe quick, opting for homemade salsa verde will undoubtedly bring an unparalleled freshness, vibrancy, and depth of flavor. Making it from scratch allows you to precisely control the ingredients and spice level.
- Switch Up Your Chicken Cut: For an even juicier and richer shredded meat, consider using boneless, skinless chicken thighs instead of breasts. Chicken thighs tend to stay moister during the cooking process and absorb flavors beautifully, especially beneficial in slow cooker preparations. Cooking times usually remain similar.
- Low-Carb Alternatives: Looking to reduce your carbohydrate intake? This dish is fantastic when served over cauliflower rice, zucchini noodles, or spaghetti squash. For a truly light option, simply wrap the flavorful shredded chicken in large lettuce leaves for healthy, fresh wraps.
- Transform into Enchiladas Verdes: One of the most popular ways to use this chicken! Utilize your cooked salsa verde chicken to make incredible chicken enchiladas verdes. Simply fill corn or flour tortillas with the shredded chicken and a sprinkle of cheese, roll them up, place them in a baking dish, top with more salsa verde and cheese, then bake until bubbly and golden brown.
- Make it Creamier: For a richer, more luxurious sauce, stir in about 1/4 cup of sour cream, cream cheese, or plain Greek yogurt (for a lighter option) after the chicken is shredded. This adds a lovely tang and a smooth, velvety consistency that’s incredibly comforting.
- Boost with More Vegetables: Enhance the nutritional value, color, and texture of your meal by adding extra vegetables. Diced bell peppers (any color), chopped zucchini, or a can of rinsed and drained black beans can be added along with the other ingredients at the beginning of the cooking process.
- Adjust the Spice Level: If you’re a true heat enthusiast, feel free to add an extra fresh jalapeño, a finely diced serrano pepper, or a pinch of cayenne pepper to the mix. For a milder version, reduce the amount of canned green chilies, remove the seeds from any fresh peppers, or even substitute some of the green chilies with diced green bell peppers (though this will subtly change the classic flavor).
- Add Cheese: Stir in some shredded Monterey Jack or cheddar cheese to the shredded chicken mixture at the end of cooking for a gooey, cheesy addition.
Frequently Asked Questions About Salsa Verde Chicken
This versatile salsa verde chicken is fantastic as the centerpiece of a meal. We highly recommend serving it over a bed of fluffy rice (brown, white, or even quinoa) and generously topping it with fresh, vibrant garnishes like creamy avocado slices, finely diced green onions, fresh cilantro, and a few jalapeño slices for a delightful pop of heat and crunch. However, its versatility extends far beyond! It’s also incredibly delicious when used to make hearty chicken enchiladas verdes, stuffed into warm tortillas for flavorful tacos or burritos, or served over cauliflower rice or lettuce wraps for a satisfying low-carb meal. Don’t hesitate to get creative – it’s also great in salads, quesadillas, or as a topping for loaded nachos!
Absolutely! This recipe is perfectly suited for both the Instant Pot (pressure cooker) and a traditional slow cooker (Crockpot), offering fantastic flexibility. To use your slow cooker, simply combine all the ingredients as directed in the recipe card’s slow cooker instructions. Cook on the “High” setting for 4 hours or on the “Low” setting for 8 hours, until the chicken is wonderfully tender and easily shreddable. Both cooking methods reliably deliver delicious, fall-apart chicken, giving you the freedom to choose based on your schedule and preference.
Yes, it is highly recommended to cook the rice separately from the chicken. This ensures that your rice achieves the perfect fluffy, individual grain texture without becoming overcooked or mushy from absorbing too much liquid from the chicken and salsa. While the chicken is cooking, you can easily prepare your rice in a dedicated rice cooker, in a pot on the stovetop, or even in a second Instant Pot if you have one, ensuring it’s light and perfectly cooked by the time the chicken is ready. This separation guarantees optimal results for both key components of your meal.
You can certainly double this recipe to feed a larger crowd or for efficient meal prepping! Just ensure that your Instant Pot or slow cooker is large enough to accommodate the increased volume of ingredients without exceeding its maximum fill line. The good news is that the cooking time for the chicken generally remains the same whether you’re preparing a single batch or a double batch, as the volume of liquid and the thickness of the chicken are the primary factors determining cooking duration. Remember to taste and adjust the seasoning after doubling to ensure the flavors are perfectly balanced.
This recipe, as written, has a pleasant, moderate kick, offering a satisfying warmth without being overly spicy for most palates. The primary source of heat comes from the canned green chilies and any optional fresh jalapeños you choose to add. If you are sensitive to spice or prefer a milder dish, you have several effective options: you can reduce the amount of canned green chilies, remove the seeds and white membranes from any fresh jalapeños before adding them, or even substitute some of the green chilies with a milder ingredient like diced green bell peppers (though this will subtly alter the traditional flavor profile). For those who love extra heat, feel free to add more fresh jalapeños, a pinch of cayenne pepper, or a dash of your favorite hot sauce after cooking!
Boneless, skinless chicken breasts are used in the main recipe for their lean protein content and ease of preparation, yielding tender, shreddable results. However, boneless, skinless chicken thighs are an excellent alternative. Thighs are naturally juicier and tend to yield an even more tender, flavorful shredded chicken, especially beneficial for slow cooking methods. Both options work beautifully, so choose based on your preference for texture and leanness. Regarding frozen chicken, you can use frozen chicken breasts or thighs directly in the Instant Pot, but you will need to increase the high pressure cooking time to 12-15 minutes (from 5 minutes) to ensure they cook through thoroughly. For the slow cooker, it’s generally best to thaw frozen chicken first to ensure even cooking and food safety, though some slow cooker models allow cooking from frozen with increased cook times.
While not strictly necessary for this recipe, browning the chicken breasts before cooking can indeed add an extra layer of delicious depth and savory flavor. If using an Instant Pot, you can use the sauté function with a little oil to quickly brown the chicken on all sides before adding the other ingredients. If using a slow cooker, you can brown the chicken in a separate pan on the stovetop before transferring it to the slow cooker. This step creates a lovely golden crust on the chicken, contributing to a richer, more complex final dish. If you have a few extra minutes, it’s a worthwhile addition that enhances the overall taste significantly!
Storing and Reheating Your Delicious Leftovers
This Salsa Verde Chicken is an absolute champion for meal prepping, making your weeknights easier and more delicious! Once your flavorful chicken and perfectly cooked rice have cooled completely to room temperature (this is crucial for food safety and preventing condensation), portion them into individual airtight containers. Store these sealed containers in the fridge for up to 5 days. For best results and to maintain optimal freshness and texture, remember to keep any fresh toppings like avocado slices, cilantro, and jalapeños separate and add them just before you’re ready to serve and enjoy your meal.
When you’re ready to enjoy your prepped meal, simply sprinkle a tablespoon or two of water over the chicken and rice in the container. This small step is key to preventing the chicken and rice from drying out during reheating, ensuring they remain tender and moist. Microwave on high for 2 to 3 minutes, or until thoroughly heated through. Be sure to stir halfway through the reheating process to ensure even warmth throughout the dish. Once piping hot, add your fresh, crisp toppings, and dig into a quick, healthy, and incredibly satisfying meal!
Freezing This Recipe for Future Convenience
Salsa Verde Chicken freezes beautifully, making it an excellent option for long-term meal planning and those emergency “no time to cook” evenings when you need a quick, healthy, and delicious dinner. You can freeze this recipe, *without* any fresh toppings like avocado or cilantro (which don’t freeze well), in sturdy, freezer-safe glass bowls or other airtight containers for up to 3 months. Freezing in individual serving sizes is highly recommended, as it allows for effortless grab-and-go meals whenever you need them, minimizing waste and maximizing convenience.
To reheat your frozen Salsa Verde Chicken, you have a couple of convenient options. For a super quick meal straight from the freezer, sprinkle a small amount of water (about 1-2 tablespoons) over the frozen chicken and rice in its container. Reheat in the microwave from frozen for approximately 6 to 7 minutes, stirring thoroughly halfway through the cooking time to ensure even heating and prevent any cold spots. Alternatively, if you have a bit more foresight, you can transfer the frozen meal to the fridge and let it defrost overnight. Once thawed, reheat it as you would with refrigerated leftovers: microwave for 2-3 minutes or gently warm on the stovetop until piping hot, then add your fresh garnishes.
More Delicious & Easy Instant Pot Chicken Recipes
If you loved how simple and flavorful this Salsa Verde Chicken was, you’ll be thrilled to explore more of our top Instant Pot chicken dishes. Designed for quick and healthy meals, these recipes will keep your weeknight dinners exciting, diverse, and stress-free. Dive into these other family favorites that leverage the magic of your Instant Pot!
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Instant Pot Chicken Fajita Pasta
A quick and easy one-pot meal featuring tender chicken, colorful bell peppers, and pasta all coated in a creamy, zesty fajita-spiced sauce. It’s the perfect family-friendly dinner that comes together in a flash!
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Instant Pot Teriyaki Chicken and Rice
Indulge in sweet and savory teriyaki chicken cooked to perfection with fluffy rice, all made effortlessly in one pot. This healthy and delicious meal is ready in minutes, making it ideal for busy schedules.
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Shredded Cilantro Lime Chicken Tacos
Recreate restaurant-quality tacos at home with this tender, flavorful cilantro lime chicken. Easily shredded, it’s perfect for filling warm tortillas and topping with your favorite fresh garnishes.
Essential Meal Prep Tools for Cooking Success
To make your Salsa Verde Chicken meal prep as efficient, enjoyable, and delicious as possible, here are some of our highly recommended kitchen tools and resources:
- The Instant Pot DUO Plus is an invaluable multi-cooker appliance for whipping up this chicken quickly and efficiently. It’s the exact model we use and love in our kitchen for its reliability, versatility, and ease of use in creating countless healthy meals.
- If you’re serious about packing this delicious salsa verde chicken for healthy and convenient lunches throughout the week, a set of durable and leak-proof glass meal prep bowls is an absolute must-have. They’re perfect for microwave reheating, ensuring your food stays fresh and delicious.
- For high-quality, free-range chicken breasts that taste amazing and contribute to a healthier dish, we highly recommend Butcher Box. It’s our trusted go-to source for premium, humanely raised meats delivered right to your door.
Easy Salsa Verde Chicken {Instant Pot or Crockpot} Recipe
This Easy Salsa Verde Chicken is a vibrant, healthy, and incredibly flavorful dinner idea that can be made effortlessly in your Instant Pot or slow cooker. Perfect for meal prep and busy weeknights, it pairs wonderfully with rice for a complete and satisfying meal that the whole family will love.
Ratings: 4.77 from 34 votes
Servings: 4 servings
Author: Taylor Stinson
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Salsa Verde Chicken:
- 1 tbsp olive oil
- 1 lb chicken breasts (boneless, skinless, about 2 medium breasts)
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp salt (or to taste)
- 1 (4oz) can green chilies, undrained
- 1 cup corn (fresh, canned, or frozen)
- 2 cups salsa verde (store-bought or homemade)
For the Rice:
- 2 cups water
- 1 cup brown rice (or preferred grain)
To Serve (Optional Garnishes):
- 1 avocado, sliced or diced
- 2 green onions, sliced
- 1 jalapeno pepper, sliced (remove seeds for less heat)
- 1/2 cup cilantro, chopped
- Lime wedges (for serving)
- Sour cream or Greek yogurt (for a creamy topping)
- Crumbled Cotija cheese (for extra flavor)
Instructions
Instant Pot Method:
- Combine Ingredients: Add the olive oil to the Instant Pot. Layer the chicken breasts, diced onion, minced garlic, chili powder, cumin, and salt into the pot. Follow with the canned green chilies (undrained) and corn. Finally, pour the salsa verde evenly over everything. Do not stir.
- Pressure Cook: Secure the Instant Pot lid and set the steam release valve to the “sealing” position. Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 5 minutes.
- Release Pressure: Once cooking is complete, perform a quick release of the pressure by carefully turning the valve to the “venting” position until all steam is released. (Note: The Instant Pot will take approximately 10-15 minutes to come to pressure before the 5-minute cooking time begins).
- Cook Rice: Meanwhile, prepare your rice. Cook 1 cup of brown rice with 2 cups of water in a rice cooker or a pot on the stovetop according to package directions, until the liquid has absorbed and the rice is fluffy.
- Shred Chicken: Once the Instant Pot lid is safe to open, remove it. Using two forks, shred the cooked chicken directly in the pot, allowing it to thoroughly soak up all the delicious salsa verde sauce.
- Serve & Garnish: Divide the cooked rice among four bowls, then top generously with the shredded salsa verde chicken. Garnish with fresh avocado slices, green onions, jalapeño, and fresh cilantro. A squeeze of fresh lime juice can be added for extra brightness. Serve immediately and enjoy!
Slow Cooker (Crockpot) Method:
- Combine Ingredients: Add the olive oil to your slow cooker. Place the chicken breasts, then layer the diced onion, minced garlic, chili powder, cumin, and salt. Add the green chilies (undrained) and corn. Pour the salsa verde over all ingredients. Do not stir.
- Slow Cook: Cover the slow cooker with its lid. Cook on the “High” setting for 4 hours, or on the “Low” setting for 8 hours, until the chicken is wonderfully tender and easily shreddable.
- Cook Rice: While the chicken is cooking, prepare your rice. Cook 1 cup of brown rice with 2 cups of water in a rice cooker or a pot on the stovetop according to package directions, until the liquid has absorbed and the rice is fluffy.
- Shred Chicken: When the chicken is done cooking, remove the lid. Using two forks, shred the cooked chicken directly in the pot, mixing it into the rich salsa verde sauce.
- Serve & Garnish: Divide the cooked rice among four bowls, then top generously with the shredded salsa verde chicken. Garnish with fresh avocado slices, green onions, jalapeño, and fresh cilantro. Serve immediately and enjoy!
Recipe Notes
- Low-Carb Option: For a lighter, low-carb meal, serve this chicken over cauliflower rice, zucchini noodles, or in crisp lettuce wraps.
- Repurpose Leftovers: This versatile shredded chicken is excellent for making delicious chicken enchiladas verdes, quick and easy tacos, savory burritos, or cheesy quesadillas.
- Adjust Spice Level: If you prefer less heat, use green bell peppers instead of green chilies, or remove the seeds and membranes from any fresh jalapeños. For more heat, add an extra fresh jalapeño or a pinch of cayenne pepper.
- Storage: Store any cooled leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 2-3 minutes (add a splash of water to prevent drying), then add fresh toppings.
- Freezing: This recipe freezes exceptionally well! Store the cooked chicken (without fresh toppings) in freezer-safe containers for up to 3 months. Reheat from frozen in the microwave for 6-7 minutes, stirring halfway, or defrost overnight in the fridge and reheat as normal.
Nutrition Information (per serving)
(Please note: Nutritional values are estimates and may vary based on specific ingredients, portion sizes, and preparation methods.)
- Calories: 526 kcal (26% Daily Value)
- Carbohydrates: 62g (21% Daily Value)
- Protein: 31g (62% Daily Value)
- Fat: 17g (26% Daily Value)
- Saturated Fat: 2g (13% Daily Value)
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 9g
- Trans Fat: 0.01g
- Cholesterol: 73mg (24% Daily Value)
- Sodium: 1283mg (56% Daily Value)
- Potassium: 1166mg (33% Daily Value)
- Fiber: 6g (25% Daily Value)
- Sugar: 11g (12% Daily Value)
- Vitamin A: 1748 IU (35% Daily Value)
- Vitamin C: 22mg (27% Daily Value)
- Calcium: 58mg (6% Daily Value)
- Iron: 2mg (11% Daily Value)
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