Description
Ingredients
Yield: 6servings | Serving Size: 1/2 cup chicken
1 1/2lbsraw skinless chicken tenders, or chicken breast
1/4tspgarlic powder
1/8tsporegano
1/8tspground cumin
salt, to taste
16ozroasted salsa verde, check labels for Whole 30 compliance
Instructions
This is the easiest Salsa Verde Chicken recipe made in the slow cooker or Instant Pot, perfect for tacos, tostadas, bowls, and more!
- Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker.
Top with half the salsa verde (8 oz), cover and cook HIGH 2 hours or low 4 hours.
Remove chicken, shred with 2 forks.
Remove 2/3 cup of liquid from the slow cooker, and discard (unless you want it over rice).
- Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm.
- Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the Instant Pot.
- Cover with salsa verde, cover and cook HIGH pressure 20 minutes. Quick or natural release.
Remove chicken, shred with 2 forks.
Last Step:
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