3-Ingredient Slow Cooker or Instant Pot Salsa Verde Chicken
This Slow Cooker or Instant Pot Salsa Verde Chicken only takes 3 ingredients and it may be the easiest batch cooking recipe for your weekly meal prep!
Servings: 12 servings
Ingredients
- 3 lb boneless, skinless chicken breasts or thighs
- 1 tsp sea salt
- 1 cup store-bought salsa verde preferably sold refrigerated with clean ingredients
Instructions
- Sprinkle the chicken all over evenly with sea salt.
Slow Cooker Method
- Place the chicken in the slow cooker.
- Pour salsa verde over the chicken and mix together.
- Cook on HIGH for 3-4 hours or on low for 6-7 hours.
- Once the chicken is done cooking, transfer the chicken to a cutting board or a bowl and shred with 2 forks.
- Add the chicken back into the slow cooker and stir together with the salsa verde sauce. Keep on LOW until ready to eat.
Instant Pot Method
- Place the chicken in the Instant Pot.
- Pour salsa verde over the chicken and mix together.
- Close the lid and make sure the pressure-release valve is closed.
- Cook at high pressure on Manual for 15 minutes. Once the Instant Pot beeps to signal that it's done, let it sit for 5-10 minutes to allow the pressure to release naturally until the lid opens.
- Transfer the chicken to a cutting board or a bowl and shred with 2 forks.
- Add the chicken back into the Instant Pot and stir together with the salsa verde sauce. Keep warm until ready to eat.
Nutrition
Serving: 4oz chicken breast | Calories: 138kcal | Carbohydrates: 1g | Protein: 24g | Fat: 3g | Cholesterol: 72mg | Sodium: 460mg | Potassium: 457mg | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 2.1mg | Calcium: 6mg | Iron: 0.4mg