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.
More Instant Pot chicken recipes
Meal Prep Tools
- The Instant Pot DUO Plus 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!
- And of course I get all my free-range chicken breasts from Butcher Box!
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
Peter says
I carefully followed the instructions, used an InstaPot, and it cooked just right. Not a big fan of green peppers, so substituted anaheim peppers instead. I wasn’t that happy with the flavor from the can of Salsa Verde. Planning to make it again, but I’m likely to substitute Hatch Chilies, or something with bigger flavor. It was easy, and I liked the result, worth messing around to find the perfect flavor.
Rachel says
can I use canned corn?
Taylor Stinson says
Yes for sure!
Danielle Z says
Don’t add the rice in the beginning. It’s absolutely mushy. If using a slow cooker just make it separate at the end.
kristen says
Would it work to cook the rice separately and add it when the recipe is done? I’m just very particular about my rice being a certain way.
Taylor Stinson says
I haven’t tried it this way myself but you could give it a try! I imagine it would work 🙂
Kimberly says
Made this last night and it was a hit! I’m a newbie to the Instant Pot and not a very skilled cook with any method. I subbed brown rice since I’m doing WW. I guessed I’d need another 2 0z of liquid for brown and to increase cook time to 18 minutes. Ended up not being enough time and then because of that there was too much liquid. Boiled it off and it was still delicious even with my errors. Will try again with longer cook time. If you, or any other readers, have tips on time and liquid adjustment for substituting brown rice, it would be much appreciated! Thanks for sharing this recipe!
Taylor Stinson says
Hey Kimberly – brown rice takes a lot longer to cook than white rice. I’m not exactly sure of how to modify here because it depends on what type of brown rice you’re using and I would need to do some testing. Overall, I’m happy you enjoyed!
Kimberly says
Tried it again with Rice Select Jasmati Brown Jasmine rice using 1/4 cup less broth and set pot for 20 minutes. Still not enough adaptation for brown. Will get it right one day! Cooked water off and it was delicious. We love your flavorful recipe
Taylor Stinson says
I’m so happy you enjoyed! I wonder if more cooking time might work for brown rice…
Blake says
I made this tonight but omitted corn and subbed with brown rice and chicken thighs! For brown rice it probably needs a bit longer and mine came out more like a soup but it was still delish!
Jenn Cornell says
I tried frezzer prepping this recipe per another blogger’s meal prep recommendation and cooking from frozen. Dont do this, thaw it first. Otherwise you’ll end up like me with burn notice after burn notice, frustrated af, ordering a pizza and wasting a bunch of food.
Ellie says
If I portion it out into freezer bags ahead of time do you think that will work? Should I defrost it first or throw it all in frozen when I cook it?
Taylor Stinson says
I haven’t tried it this way myself so unfortunately I can’t advise 🙁 If you do assemble raw then freeze, I would defrost in the fridge for 24 hours before throwing in the crockpot. I’m just not sure how the rice would hold up!
Alex says
If using a slow cooker, do not add the in the beginning as stated. I stupidly did that and it was absolute mush after eight hours. But I will say the taste was pretty good.
Taylor says
Turned out perfectly! My husband and I both loved it. Served with “Food Should Taste Good” brand Multigrain tortilla chips and lime on the side and it was delicious. Favorite instant pot recipe I’ve tried so far.
Taylor Stinson says
Love it!!! So happy it came out great 🙂
Bob says
Did you stir in the rice….I see it was added near the end….will it cook, out of the water?
Taylor Stinson says
It is added to the rest of the ingredients at the end and not stirred in. It will get cooked during the pressure cooking process.