Salsa Verde Chicken
Ingredients
The chicken
-
2
lbs
boneless skinless chicken breasts
-
to taste
salt
-
to taste
pepper
-
¾
tsp
ground cumin
-
1
clove
garlic, minced
-
1
can (4 oz)
mild diced green chilis
-
½
cup
chopped seeded Anaheim pepper
-
1
jar (16 oz)
salsa verde
-
2
Tbsp
chopped fresh cilantro
For tacos
-
12
6-inch
corn tortillas
-
as needed
olive oil or vegetable oil
-
2
cups
shredded romaine lettuce
-
1¼
cups
shredded Monterey Jack cheese
-
1
large
avocado, sliced
-
as needed
sour cream
-
as needed
chopped red onion
-
as needed
lime wedges
Instructions
- Place chicken in the slow cooker and season with salt, pepper, cumin, and garlic.
- Add salsa verde, green chilis, and Anaheim chilis to the slow cooker, cover, and cook on low for 4-5 hours or high for 2.5-3 hours until chicken is tender.
- Remove chicken, let it rest for 5 minutes, then shred and return to the slow cooker, mixing with the sauce and letting it warm for 10-30 minutes.
- For the Instant Pot, add ½ cup salsa, then the chicken and seasonings, followed by the remaining salsa, chilis, and cover.
- Seal the lid and cook on the poultry/manual setting for 13 minutes, then quick release the pressure.
- Shred the chicken and mix with the juices in the pot, letting it warm for 5-10 minutes.
- To make tacos, heat tortillas in oil until golden, then fill with chicken and desired toppings.
Nutrition Facts (estimated)
Servings
6
Calories
473
Total fat
19g
Total carbohydrates
33g
Total protein
42g
Sodium
951mg
Cholesterol
118mg
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