Salsa Verde Chicken
Ingredients
The chicken
-
2
pounds
boneless, skinless chicken thighs and/or breasts
The sauce
-
1
12-ounce jar
Salsa Verde
-
1
4-ounce can
fire-roasted green chiles
-
½
teaspoon
ground cumin
-
½
teaspoon
dried oregano
-
to taste
fine salt and pepper
For serving options
-
as needed
cauliflower rice or cooked rice
-
as needed
lettuce leaves or tortillas
For optional toppings
-
as needed
fresh cilantro
-
as needed
lime wedges
-
as needed
sliced jalapeño
-
as needed
diced avocado
-
as needed
thinly sliced radishes
Instructions
- Place the chicken in the bottom of the slow cooker.
- In a small bowl, combine salsa, green chiles, cumin, and oregano, then pour over the chicken.
- Cover and cook on LOW heat for 4 to 6 hours.
- Once cooked, shred the chicken in the slow cooker with two forks and season with salt and pepper to taste.
- Serve over cauliflower rice, cooked rice, or in lettuce wraps or tortillas with optional toppings.
- For the Instant Pot, place all ingredients in the pot, seal the lid, and set to 'High Pressure' for 10 minutes.
- After cooking, let the pressure release naturally for 5 minutes before venting.
- Remove and shred the chicken, then mix it back into the sauce.
Nutrition Facts (estimated)
Servings
8
Calories
195
Total fat
7g
Total carbohydrates
5g
Total protein
27g
Sodium
495mg
Cholesterol
mg
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