Salsa Verde Chicken

• servings: 8 servings
• active time: 5 minutes
• total time: 2 hours 35 minutes

Ingredients

2 pounds chicken breast

2 cups salsa verde

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

1 teaspoon oregano

5 cloves garlic, (minced)

1 poblano pepper, (diced)

½ yellow onion, (diced)

2 tablespoons lime juice (about 1 lime)

½ cup chopped cilantro

Kosher salt, (to taste)

Directions

Slow Cooker Method

Add the chicken, salsa verde, garlic powder, onion powder, cumin, oregano, garlic, poblano pepper, and yellow onion to the slow cooker.

Toss together to combine, cover, and cook on high for 2 ½-3 hours or on low for 4-5 hours.

Uncover, transfer the chicken to a plate, and shred with two forks.

Add it back into the slow cooker and stir in the lime juice and chopped cilantro. Taste and season with salt, as needed.

Instant Pot Method

Add the chicken, salsa verde, garlic powder, onion powder, cumin, oregano, garlic, poblano pepper, and yellow onion to the Instant Pot.

Toss together to combine, close the lid, and pressure cook on high for 25 minutes. When the timer goes off, manually release the pressure using the quick-release valve.

Uncover, transfer the chicken to a plate, and shred with two forks.

Add it back into the slow cooker and stir in the lime juice and chopped cilantro. Taste and season with salt, as needed.

Notes

Freezes well

Nutrition

• Calories: 169 kcal
• Total Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 1.5 g
• Trans Fat: 0.01 g
• Cholesterol: 73 mg
• Sodium: 540 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 1 g
• Total Sugars: 4 g
• Protein: 25 g