This Easy Salsa Verde Chicken can be made in the Instant Pot or slow cooker! Serve with rice for a flavourful and healthy dinner idea.
Ingredients and substitutions
- Olive oil – use any neutral oil as a substitute for olive oil.
- Chicken breasts – chicken thighs are a great alternative to chicken breasts and may offer a juicier cut of meat.
- Yellow onion – sweet onions, shallots or white onions are a great alternative to yellow onion.
- Garlic – use fresh or jarred minced garlic or garlic powder in a pinch.
- Chili powder – cayenne pepper, chili flakes or paprika can be used as a substitution.
- Cumin – ground coriander, taco seasoning or garam masala can be used in this recipe.
- Salt – to taste.
- Green chilies – you can use green bell peppers for a milder option.
- Corn – use fresh, canned or frozen corn in this recipe.
- Salsa verde – use store-bought jarred salsa verde or make your own homemade salsa verde.
To serve
- Brown rice – use any variety of rice of your choice like white rice or even quinoa.
- Avocado – garnish with guacamole instead or leave this off altogether.
- Jalapeno – use pickled jalapenos for less of a kick.
- Cilantro – leave this off if you're not a fan of cilantro.
How to make salsa verde chicken
Step 1: Add everything to the pot.
Add the olive oil, chicken, onion, garlic, spices, green chilies, corn and salsa to the Instant Pot or slow cooker. Cook in the Instant Pot on high pressure for 5 minutes, or in the slow cooker on high for 4 hours or low for 8 hours.
Step 2: Make the rice.
While the chicken is cooking, cook the rice in a slow cooker or in a pot on the stovetop until the liquid has absorbed.
Step 3: Shred the chicken.
When the chicken is done cooking, shred the chicken right in the pot.
Step 4: Serve and enjoy!
Serve the chicken over rice, and garnish with avocado, green onions, jalapeno and cilantro.
Variations of this recipe
There are a few different ways you can customize this salsa verde chicken recipe:
- Swap out the store-bought salsa verde for homemade salsa verde.
- Use chicken thighs instead of chicken breasts for a juicier cut of meat.
- Serve over cauliflower rice for a low-carb option.
- Use the chicken to make chicken enchiladas verdes.
Frequently Asked Questions
I like serving this salsa verde chicken over rice with some avocado, jalapeno and cilantro on top, but you can add on whatever toppings you’re craving. You could also serve it over cauliflower rice for a low-carb option, or use the chicken to make wraps or enchiladas verdes.
You can make this chicken verde in the Instant Pot or the crockpot! Check out the recipe card at the bottom of the post for step-by-step instructions on each method.
To ensure the rice is fully cooked through, you'll need to cook it separately from the chicken. You can cook it in a rice cooker or in a pot on the stovetop until the water has absorbed.
Yes! As long as you don't go over the maximum line in your Instant Pot or crockpot, you should be able to double up on this recipe. The cooking time remains the same.
This recipe definitely has a bit of a kick to it, but it's not overly spicy. If you're sensitive to spice, I'd recommend cutting down on the amount of green chilies and jalapenos you use, or even swapping out the green chilies for green bell peppers (although it will alter the flavour).
Storing and reheating
Once your salsa verde chicken has cooled to room temperature, store the leftovers in individual servings in airtight containers in the fridge for up to 5 days. It’s a great recipe for meal prep! Just make sure to keep the toppings separate so everything stays as fresh as possible.
When you’re ready to enjoy, sprinkle some water over top of the chicken and rice so it doesn’t dry out and microwave for 2 to 3 minutes. Add on your chosen toppings and dig in!
Freezing this recipe
You can freeze this salsa verde chicken without the toppings in glass bowls for up to 3 months. I recommend freezing individual serving sizes for easy reheating – it’s the perfect option for those nights where you need something quick and delicious!
To reheat, sprinkle some water over top then reheat in the microwave from frozen for 6 to 7 minutes, stirring halfway through. If you have a bit more time, you can also let it defrost in the fridge overnight then reheat as normal.
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More Instant Pot chicken recipes
Meal Prep Tools
- The Instant Pot DUO Plus 60
is the version I use in this recipe. - Grab some glass meal prep bowls if you plan on packing this salsa verde up for lunch!
- I usually use this brand of salsa verde or the no-name brand from my local grocery store (in my case, President's Choice).
- And of course I get all my free-range chicken breasts from Butcher Box!
- **Get my full list of tools here**
is the version I use in this recipe.
Easy Salsa Verde Chicken {Instant Pot or Crockpot}
Ingredients
- 1 tbsp olive oil
- 1 lb chicken breasts
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1 (4oz) can green chilies
- 1 cup corn
- 2 cups salsa verde
Rice
- 2 cup water
- 1 cup brown rice
To serve
- 1 avocado, sliced
- 2 green onions sliced
- 1 jalapeno pepper, sliced
- 1/2 cup cilantro, chopped
Instructions
Instant Pot instructions
- Add olive oil, chicken, onion, garlic, spices, green chilies, corn and salsa to the Instant Pot in that order. Cook on high pressure for 5 minutes, then do a quick release of the pressure. Instant Pot will take about 10-15 minutes to come to pressure, then the 5 minutes to cook.
- Meanwhile, cook rice in a rice cooker or pot on the stove until liquid has absorbed.
- When safe to do so, remove lid and shred chicken right in the pot. Divide among four bowls and top with avocado, green onions, jalapeno and cilantro. Serve and enjoy!
- Divide among four bowls and top with avocado, green onions, jalapeno and cilantro. Serve and enjoy!
Crockpot instructions
- Add olive oil, chicken, onion, garlic, spices, green chilies, corn and salsa to the slow cooker. Cook on high for 4 hours or low for 8 hours.
- Meanwhile, cook rice in a rice cooker or pot on the stove until liquid has absorbed.
- When chicken is done cooking, shred it right in the pot. Divide among four bowls and top with avocado, green onions, jalapeno and cilantro. Serve and enjoy!
Comments & Reviews
Toni says
I was so excited to try this recipe. I don’t know if I did something wrong but the rice wasn’t cooked enough and It was real watery. You didn’t mentioned if you have to drain the beans or cook the rice first. I would like to know so when I make it again I will know. This is only the second time I’ve used my instant pot. The meal was very tasty. Thank you
Jillian says
Should the canned beans be drained and rinsed and should the canned corn be drained before adding?
Taylor Stinson says
Hi Jillian – yes, both should be drained and rinsed before adding.
Karla Walters says
This was delicious! I cut up 5 (they were kind of small) boneless, skinless thighs instead of breasts.(We prefer dark meat) My store happened to be out of green bell pepper, so I used 1 red bell pepper & 1 hatch pepper (or Anaheim). This was a big hit!! My hubby is not a fan of bell pepper and the crunch, so next time I will put it on top of the other ingredients and then pressure cook, getting it softer than the steamed version. But this will now be one of our favorite Instant Pot recipes!!!!
Taylor Stinson says
I am so glad you guys enjoyed! 🙂
Maureen says
I’m getting ready to make a double batch. Does this freeze well after cooking?
Taylor Stinson says
Yes, it does freeze well!