Green Salsa Verde Chicken Recipe for the Instant Pot™ or Slow Cooker (2 Ingredients) High Protein Recipes Instant Pot Recipe Slow Cooker Low Carb Recipes Dinner Chicken Recipes Gluten-free Meal Prep Recipes

"This chicken is awesome for meal prepping ahead, to add into soups, salads, enchiladas or casseroles," says Rachel Maser, mom of four and founder/creator of the clean eating blog, Clean Food Crush®. Shred it, squeeze a little lime, then eat some with a few slices of avocado. As simple as it gets."

To make this high-protein slow-cooker recipe or Instant Pot™ recipe you only need two ingredients, unless you're a cilantro fan and want the herb for serving. Here is your short shopping list for this gluten-free recipe: skinless/boneless chicken breasts or tenders (read about the health benefits of protein) and green salsa verde.

This low-carb recipe is wonderful for meal-prepping or for a high-protein dinner served over rice or your favorite grain. The juicy, shredded chicken is delicious as a filling for tacos, enchiladas, flautas, burritos, chimichangas or piled on sandwich rolls for sandwich night.

Cuisine: American / Mexican / Tex-Mex
Prep Time: 5 minutes (slow cooker) or 30 minutes (Instant Pot™)
Cook Time: 3 to 6 hours (slow cooker) or 10 minutes (Instant Pot™)
Total Time: 35 minutes to 6 hours
Servings: 6

Ingredients 

• 1 1/2 pounds skinless/boneless chicken breast or tenders
• 2 cups salsa verde (jarred or homemade roasted salsa verde)
• 1 tablespoon fresh chopped fresh cilantro leaves, for serving

Here's how to make it: 

1. Slow Cooker Directions: Place chicken in your slow cooker and cover with salsa verde, a pinch of sea salt and freshly ground pepper. Place the lid on and cook on high for 3 hours or on low for 5 to 6 hours. Once the chicken is done, remove from the slow cooker and shred using two forks. Place the shredded chicken back into the slow cooker and stir in to combine with the sauce. Taste test, adjust the seasonings, if desired, then sprinkle with fresh chopped cilantro.
2. Instant Pot™ Directions: Place salsa verde into your Instant Pot™ inner pot. Add in the chicken breasts, sprinkle with a pinch of sea salt and freshly ground pepper (no trivet necessary!) and put your lid on. Turn valve to sealing, and select Manual (or Pressure Cook), high pressure for 10 minutes (they will be cooked at 7 to 8 minutes, but a couple extra minutes makes them fall apart tender). It will take about 10 minutes to come to pressure and start counting down. Once cook time is over, turn the pot off and let the pressure release naturally for 10 minutes (don't touch it!). Open the lid then, shred the chicken breasts with the remaining liquid in the pot, sprinkle with fresh chopped cilantro, then serve as desired.

Recipe and photo courtesy of Clean Food Crush®.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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