SALSA VERDE CHICKEN (PRESSURE COOKER OR CROCK POT)
An easy 3 ingredient chicken recipe with bright Mexican flavors.
Prep Time8 minutes mins
Cook Time12 minutes mins
Total Time20 minutes mins
Course: Pressure Cooker
Cuisine: Mexican
Servings: 6
Calories: 277kcal
Author: Danielle Green
- ¾ c. onion
- 1 c. salsa verde (I love the Pace Garlic & Lime Verde Salsa)
- 2 lb chicken breasts
Electric Pressure Cooker
Add the onion, salsa verde, 1/4 cup water and chicken to the Instant Pot. Cook thawed chicken on high pressure for 12 minutes. (Cook frozen chicken on high pressure for 20 minutes.) Turn the pressure valve to “Vent” to release all of the pressure.
Remove the chicken breasts from the pot and place on a plate or cutting board. Shred the chicken using two forks.
Remove ⅔ cup of liquid from the pot. (Reserve the liquid for cooking rice.) Return the shredded chicken to pot and stir until well combined. Top chicken with green onions.
Crock Pot
Add the chicken breasts to a sprayed or lined Crock Pot. Top with the salsa verde and onions. Add an additional ½ c. salsa verde.
Cook on low for 4-5 hours. With 30 minutes of cooking time left, shred the chicken using two forks.
(If using frozen chicken in the Crock Pot, cook on low for 5-6 hours.)
Serving: 1grams | Calories: 277kcal | Carbohydrates: 5g | Protein: 48g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 129mg | Sodium: 353mg | Fiber: 1g | Sugar: 3g