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Home » Recipes » Instant Pot or Crock Pot Salsa Verde Chicken

Instant Pot or Crock Pot Salsa Verde Chicken

10/13/21

Jump to Recipe Pin Recipe

This Instant Pot Salsa Verde Chicken can be made in the Instant Pot or the slow cooker – it's a one pot Mexican-inspired rice bowl. 

Instant Pot or Crock Pot Salsa Verde Chicken

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How to make this recipe

  1. Add olive oil, chicken, onion, garlic, spices, broth, salsa, beans, corn and rice to Instant Pot in that order. Pressure cook for 5 minutes.
  2. Once done, safely remove lid and stir in green peppers. Let sit for 5 minutes.
  3. Divide among four bowls and top with avocado, jalapeno and cilantro.
  4. Serve and enjoy!

How to make salsa verde chicken in a crockpot

  1. Add olive oil, chicken, spices, broth, salsa, beans, corn and rice to slow cooker.
  2. Put slow cooker on high and cook for 6 hours. For low setting, cook for 8 hours.
  3. Once done, stir in green peppers and let sit 5-10 minutes.
  4. Divide among four bowls and top with avocado, jalapenos and cilantro.
  5. Serve and enjoy!

Instant Pot or Crock Pot Salsa Verde Chicken

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)
  • Chicken broth – vegetable broth is a great substitution for this recipe. A bouillon cube mixed with water will work in a pinch.
  • Salsa verde 
  • Black beans – navy beans, pinto beans or red kidney beans may also be used in this recipe.
  • Corn – use fresh, canned or frozen corn in this recipe.
  • Jasmine rice – any white rice variation will work well as a substitute.
  • Green peppers – green bell peppers will match well with the theme of this recipe but feel free to use any bell pepper colour or a green poblano pepper.
  • Avocado (to garnish)
  • Jalapeno (to garnish)
  • Cilantro (to garnish)

Instant Pot or Crock Pot Salsa Verde Chicken

What is salsa verde?

Salsa verde is green salsa made from tomatillos. The taste has a similar kick of regular salsa but actually has a bit more of a bite to it. It can be a tiny bit spicier, and you can usually find it in a jar from your local grocery store in the International foods section.

For this recipe you will probably use one whole jar of salsa verde. If you have leftovers, enjoy them with tortilla chips as a snack!

Storing and reheating

Once your salsa verde has cooled to room temperature, store the leftovers in individual servings in airtight containers in the fridge for up to five days. Yes – that means this chicken bowl is the perfect meal prep recipe!

When storing this salsa verde chicken, you will want to store the leftovers without any toppings on them to make reheating an easier process. Prep the toppings and store them separately. Top the leftovers after you've warmed the serving and are ready to enjoy the dish.

To reheat this recipe, microwave it for 2-3 minutes with some water sprinkled over top to ensure the chicken and rice do not dry out.

Instant Pot or Crock Pot Salsa Verde Chicken

Freezing this recipe 

I love freezer-friendly recipes! They are the perfect solution for future lazy dinner nights where all you want to do is heat something and go! They're basically a healthier version of freezer dinners from the grocery store.

To freeze this recipe, divide up into individual servings in glass bowls and freeze up to 3 months. Dividing the recipe into individual servings will make reheating that much easier.

When you're ready to enjoy, make sure to sprinkle a bit of water overtop then reheat in the microwave for 6-7 minutes, stirring halfway through. Depending on your microwave, you may need more or less time.

Instant Pot or Crock Pot Salsa Verde Chicken

More Instant Pot chicken recipes

  • Chicken fajita pasta
  • Bruschetta chicken pasta
  • Chicken teriyaki rice bowls

Meal prep tools for this recipe

  • 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!
Instant Pot or Crock Pot Salsa Verde Chicken

Instant Pot (or Crock Pot) Salsa Verde Chicken

This Instant Pot Salsa Verde Chicken can be made in the Instant Pot or the slow cooker - it's a one pot Mexican-inspired rice bowl.
4.75 from 27 votes
Print Pin Rate
Course: Main Course
Cuisine: tex mex
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 448kcal
Author: Taylor Stinson

Ingredients

  • 1 tbsp olive oil
  • 2 medium-sized chicken breasts, diced into 1 inch pieces
  • 1 medium-sized yellow onion, diced
  • 3 cloves garlic minced
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1 1/2 cups chicken broth
  • 2 cups salsa verde
  • 1 can black beans
  • 1 cup frozen corn (do not defrost!)
  • 1 cup jasmine rice
  • 2 green peppers, sliced
  • 1 avocado, sliced
  • 1 jalapeno pepper, sliced
  • 1/2 cup cilantro, chopped

Instructions

  • Add olive oil, chicken, onion, garlic, spices, broth, salsa, beans, corn and rice to 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.
  • When safe to do so, remove lid and stir in green peppers. Replace lid and let sit for 5 minutes.
  • Divide among four bowls and top with avocado, jalapeno and cilantro. Serve and enjoy!
  • Crockpot instructions: Add olive oil, chicken, spices, broth, salsa, beans, corn and rice to slow cooker. Cook on high for 6 hours or low for 8 hours. Stir in green peppers and let sit 5-10 minutes. Divide among four bowls and top with avocado, jalapeno and cilantro. Serve and enjoy!

Video

Nutrition

Calories: 448kcal | Carbohydrates: 61g | Protein: 25g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 1744mg | Potassium: 627mg | Fiber: 7g | Sugar: 6g | Vitamin A: 350IU | Vitamin C: 99.8mg | Calcium: 50mg | Iron: 2.3mg
Tried this Recipe? Tag me Today!Mention @GirlonBloor or tag #girlonbloor!

This Instant Pot Salsa Verde Chicken can be made in the Instant Pot or the slow cooker - it's a one pot Mexican-inspired rice bowl. #salsaverde #instantpot This Instant Pot Salsa Verde Chicken can be made in the Instant Pot or the slow cooker - it's a one pot Mexican-inspired rice bowl. #salsaverde #instantpot

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About Taylor Stinson

Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!

Comments

  1. Jillian says

    February 21, 2022 at 18:03

    Should the canned beans be drained and rinsed and should the canned corn be drained before adding?

    Reply
    • Taylor Stinson says

      February 22, 2022 at 07:45

      Hi Jillian – yes, both should be drained and rinsed before adding.

      Reply
  2. Karla Walters says

    August 8, 2021 at 20:23

    5 stars
    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!!!!

    Reply
    • Taylor Stinson says

      August 9, 2021 at 07:55

      I am so glad you guys enjoyed! 🙂

      Reply
  3. Maureen says

    July 3, 2021 at 15:01

    I’m getting ready to make a double batch. Does this freeze well after cooking?

    Reply
    • Taylor Stinson says

      July 4, 2021 at 09:55

      Yes, it does freeze well!

      Reply
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Taylor Stinson

Oh hey there, welcome!!

I'm Taylor Stinson, a busy city girl living in downtown Toronto. Looking to switch up your weekly meal prep routine? I've got you covered with healthy recipes and meal planning resources. Join 1.5 million other monthly readers and dive in! MORE ABOUT ME..

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