Easy Salsa Verde Chicken {Instant Pot or Crockpot}
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.
Servings: 4 servings
Calories: 526kcal
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!
Notes
Serve over cauliflower rice for a low-carb option.
Use any leftovers to make chicken enchiladas verdes.
If you're not a fan of spice, swap out the green chilies for green bell peppers.
Store any leftovers in the fridge for up to 5 days. Reheat in the microwave for 2-3 minutes, add on your fresh toppings and enjoy.
Freeze this recipe without the toppings for up to 3 months. Reheat from frozen in the microwave for 6-7 minutes.
Nutrition
Calories: 526kcal | Carbohydrates: 62g | Protein: 31g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1283mg | Potassium: 1166mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1748IU | Vitamin C: 22mg | Calcium: 58mg | Iron: 2mg